Name: Sticky Maple Ginger Tempeh with Crispy Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 200 grams Tempeh; 1 medium Red Bell Pepper; 1 cup Snap Peas; 1 tablespoon Maple Syrup; 1 teaspoon Ginger; 1 clove Garlic; 1 tablespoon Low-Sodium Soy Sauce; 1 teaspoon Sesame Oil

Sticky Maple Ginger Tempeh with Crispy Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Sticky Maple Ginger Tempeh with Crispy Vegetables

Enjoy a vibrant plate of sticky maple ginger tempeh paired with crisp, fresh vegetables. The tempeh is marinated in a tangy-sweet maple ginger sauce before being pan-fried to perfection, then combined with crunchy red bell pepper and snap peas for a dynamic texture and flavor contrast.

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NUTRITION

Protein

43.2g

Fat

16.2g

Carbs

49.4g

SERVINGS

1 serving

INGREDIENTS

200 grams Tempeh

1 medium Red Bell Pepper

1 cup Snap Peas

1 tablespoon Maple Syrup

1 teaspoon Ginger

1 clove Garlic

1 tablespoon Low-Sodium Soy Sauce

1 teaspoon Sesame Oil

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PREPARATION

1
Press the tempeh to remove excess moisture, then cut it into bite-sized cubes.
2
Dice the red bell pepper and trim the snap peas if needed.
3
In a small bowl, whisk together the maple syrup, minced ginger, minced garlic, and soy sauce.
4
Gently toss the tempeh cubes in the marinade, ensuring each piece is well-coated.
5
Heat the sesame oil in a non-stick skillet over medium-high heat and add the marinated tempeh.
6
Sauté the tempeh until it develops a sticky, golden exterior, about 5-7 minutes.
7
Add the diced vegetables to the skillet and stir-fry for another 3-4 minutes until they are crisp-tender.
8
Serve immediately and enjoy your flavorful, nutritious meal.