Crispy Sesame Ginger Tempeh with Quinoa

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

Crispy Sesame Ginger Tempeh with Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Sesame Ginger Tempeh with Quinoa

Enjoy a vibrant dish combining crispy tempeh infused with ginger, garlic, and a hint of sesame, served atop a bed of fluffy quinoa. This meal features a delightful mix of textures and flavors, from the nutty aroma of toasted sesame seeds to the tang of soy and rice vinegar. Perfect for a satisfying lunch or dinner that’s both nutritious and energizing.

Try 7 days free, then $12.99 / mo.

NUTRITION

473kcal
Protein
34.8g
Fat
23.8g
Carbs
38.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Tempeh

1/2 cup cooked Quinoa

1 tsp Sesame Oil

1 tsp Fresh Ginger (grated)

1 clove Garlic (minced)

1 tbsp Soy Sauce

1 tsp Rice Vinegar

1 tsp Sesame Seeds

2 tbsp Scallions (chopped)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Press the tempeh for 10 minutes to remove excess moisture, then slice it into bite-size cubes or strips.

  • 2

    In a small bowl, whisk together the soy sauce, rice vinegar, grated ginger, minced garlic, and sesame oil.

  • 3

    Toss the tempeh pieces in the marinade and let sit for at least 15 minutes to absorb the flavors.

  • 4

    Heat a non-stick pan over medium heat and add the marinated tempeh. Sauté until the tempeh is golden and crispy on all sides, about 8-10 minutes.

  • 5

    While the tempeh cooks, prepare the quinoa as per package instructions if not pre-cooked.

  • 6

    Plate a serving of quinoa, top with the crispy tempeh, and drizzle any remaining pan juices over the top.

  • 7

    Garnish with sesame seeds and chopped scallions before serving.

Crispy Sesame Ginger Tempeh with Quinoa

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

Crispy Sesame Ginger Tempeh with Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Sesame Ginger Tempeh with Quinoa

Enjoy a vibrant dish combining crispy tempeh infused with ginger, garlic, and a hint of sesame, served atop a bed of fluffy quinoa. This meal features a delightful mix of textures and flavors, from the nutty aroma of toasted sesame seeds to the tang of soy and rice vinegar. Perfect for a satisfying lunch or dinner that’s both nutritious and energizing.

NUTRITION

473kcal
Protein
34.8g
Fat
23.8g
Carbs
38.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Tempeh

1/2 cup cooked Quinoa

1 tsp Sesame Oil

1 tsp Fresh Ginger (grated)

1 clove Garlic (minced)

1 tbsp Soy Sauce

1 tsp Rice Vinegar

1 tsp Sesame Seeds

2 tbsp Scallions (chopped)

PREPARATION

  • 1

    Press the tempeh for 10 minutes to remove excess moisture, then slice it into bite-size cubes or strips.

  • 2

    In a small bowl, whisk together the soy sauce, rice vinegar, grated ginger, minced garlic, and sesame oil.

  • 3

    Toss the tempeh pieces in the marinade and let sit for at least 15 minutes to absorb the flavors.

  • 4

    Heat a non-stick pan over medium heat and add the marinated tempeh. Sauté until the tempeh is golden and crispy on all sides, about 8-10 minutes.

  • 5

    While the tempeh cooks, prepare the quinoa as per package instructions if not pre-cooked.

  • 6

    Plate a serving of quinoa, top with the crispy tempeh, and drizzle any remaining pan juices over the top.

  • 7

    Garnish with sesame seeds and chopped scallions before serving.