Sweet-Sticky Maple Glazed Tempeh with Ginger Sesame Vegetables

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

Sweet-Sticky Maple Glazed Tempeh with Ginger Sesame Vegetables

YOUR SOLIN GENERATED RECIPE

Sweet-Sticky Maple Glazed Tempeh with Ginger Sesame Vegetables

Enjoy a vibrant dish featuring cubes of marinated tempeh glazed with a sweet maple sauce, tossed with crisp broccoli, red bell pepper, and snap peas infused with a splash of ginger and sesame oil. This dish balances hearty plant protein with refreshing vegetables in a light, satisfying meal.

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NUTRITION

558kcal
Protein
38.5g
Fat
27.7g
Carbs
50.1g

SERVINGS

1 serving

INGREDIENTS

150 g Tempeh

1 tbsp Maple Syrup

1 cup Broccoli

1/2 cup Red Bell Pepper (sliced)

0.5 cup Snap Peas

1 tsp Sesame Oil

1 tbsp Fresh Ginger (minced)

1 Garlic Clove (minced)

1 tsp Sesame Seeds

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PREPARATION

  • 1

    Cut tempeh into bite-sized cubes and set aside.

  • 2

    In a small bowl, whisk together maple syrup, minced ginger, and minced garlic to prepare the glaze.

  • 3

    In a large non-stick skillet, heat sesame oil over medium heat.

  • 4

    Sauté the tempeh cubes for about 3-4 minutes until lightly browned on all sides.

  • 5

    Add broccoli, red bell pepper, and snap peas to the skillet; stir-fry for an additional 4-5 minutes until the vegetables are just tender but still crisp.

  • 6

    Pour the maple glaze over the tempeh and vegetables, stirring well to evenly coat. Cook for an extra 2-3 minutes until the glaze thickens slightly and becomes sticky.

  • 7

    Garnish with sesame seeds before serving.

Sweet-Sticky Maple Glazed Tempeh with Ginger Sesame Vegetables

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

Sweet-Sticky Maple Glazed Tempeh with Ginger Sesame Vegetables

YOUR SOLIN GENERATED RECIPE

Sweet-Sticky Maple Glazed Tempeh with Ginger Sesame Vegetables

Enjoy a vibrant dish featuring cubes of marinated tempeh glazed with a sweet maple sauce, tossed with crisp broccoli, red bell pepper, and snap peas infused with a splash of ginger and sesame oil. This dish balances hearty plant protein with refreshing vegetables in a light, satisfying meal.

NUTRITION

558kcal
Protein
38.5g
Fat
27.7g
Carbs
50.1g

SERVINGS

1 serving

INGREDIENTS

150 g Tempeh

1 tbsp Maple Syrup

1 cup Broccoli

1/2 cup Red Bell Pepper (sliced)

0.5 cup Snap Peas

1 tsp Sesame Oil

1 tbsp Fresh Ginger (minced)

1 Garlic Clove (minced)

1 tsp Sesame Seeds

PREPARATION

  • 1

    Cut tempeh into bite-sized cubes and set aside.

  • 2

    In a small bowl, whisk together maple syrup, minced ginger, and minced garlic to prepare the glaze.

  • 3

    In a large non-stick skillet, heat sesame oil over medium heat.

  • 4

    Sauté the tempeh cubes for about 3-4 minutes until lightly browned on all sides.

  • 5

    Add broccoli, red bell pepper, and snap peas to the skillet; stir-fry for an additional 4-5 minutes until the vegetables are just tender but still crisp.

  • 6

    Pour the maple glaze over the tempeh and vegetables, stirring well to evenly coat. Cook for an extra 2-3 minutes until the glaze thickens slightly and becomes sticky.

  • 7

    Garnish with sesame seeds before serving.