Sweet-Sticky Maple Tempeh with Ginger Vegetable Stir-Fry

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

Sweet-Sticky Maple Tempeh with Ginger Vegetable Stir-Fry

YOUR SOLIN GENERATED RECIPE

Sweet-Sticky Maple Tempeh with Ginger Vegetable Stir-Fry

Enjoy a delightful stir-fry that balances the nutty, rich flavor of tempeh with a vibrant mix of ginger-infused vegetables. The sweet maple glaze and savory accents create a comforting yet invigorating dish, perfect for any mealtime.

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NUTRITION

546kcal
Protein
38.6g
Fat
23.4g
Carbs
50g

SERVINGS

1 serving

INGREDIENTS

150 grams Tempeh

1 cup Broccoli Florets (91g)

1 medium Red Bell Pepper (120g)

1 medium Carrot (61g)

1/2 cup Snap Peas (50g)

1 tbsp Fresh Ginger

2 cloves Garlic

1 tbsp Maple Syrup

1 tbsp Low-Sodium Soy Sauce

1 tsp Olive Oil

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PREPARATION

  • 1

    Press the tempeh gently with paper towels to remove excess moisture, then cut it into bite-sized cubes.

  • 2

    In a small bowl, combine maple syrup and low-sodium soy sauce to create a sticky glaze; set aside.

  • 3

    Heat olive oil in a large pan or wok over medium heat. Sauté minced garlic and ginger for about 1 minute until fragrant.

  • 4

    Add the tempeh cubes to the pan and lightly brown them for 3-4 minutes on each side.

  • 5

    Stir in the broccoli florets, sliced red bell pepper, julienned carrot, and snap peas. Cook for 4-5 minutes, stirring frequently, until the vegetables are tender but still crisp.

  • 6

    Pour the maple-soy mixture over the tempeh and vegetables. Toss everything gently to ensure even coating and allow the flavors to meld for another 2-3 minutes.

  • 7

    Taste and adjust seasoning if needed, then serve the stir-fry warm.

Sweet-Sticky Maple Tempeh with Ginger Vegetable Stir-Fry

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

Sweet-Sticky Maple Tempeh with Ginger Vegetable Stir-Fry

YOUR SOLIN GENERATED RECIPE

Sweet-Sticky Maple Tempeh with Ginger Vegetable Stir-Fry

Enjoy a delightful stir-fry that balances the nutty, rich flavor of tempeh with a vibrant mix of ginger-infused vegetables. The sweet maple glaze and savory accents create a comforting yet invigorating dish, perfect for any mealtime.

NUTRITION

546kcal
Protein
38.6g
Fat
23.4g
Carbs
50g

SERVINGS

1 serving

INGREDIENTS

150 grams Tempeh

1 cup Broccoli Florets (91g)

1 medium Red Bell Pepper (120g)

1 medium Carrot (61g)

1/2 cup Snap Peas (50g)

1 tbsp Fresh Ginger

2 cloves Garlic

1 tbsp Maple Syrup

1 tbsp Low-Sodium Soy Sauce

1 tsp Olive Oil

PREPARATION

  • 1

    Press the tempeh gently with paper towels to remove excess moisture, then cut it into bite-sized cubes.

  • 2

    In a small bowl, combine maple syrup and low-sodium soy sauce to create a sticky glaze; set aside.

  • 3

    Heat olive oil in a large pan or wok over medium heat. Sauté minced garlic and ginger for about 1 minute until fragrant.

  • 4

    Add the tempeh cubes to the pan and lightly brown them for 3-4 minutes on each side.

  • 5

    Stir in the broccoli florets, sliced red bell pepper, julienned carrot, and snap peas. Cook for 4-5 minutes, stirring frequently, until the vegetables are tender but still crisp.

  • 6

    Pour the maple-soy mixture over the tempeh and vegetables. Toss everything gently to ensure even coating and allow the flavors to meld for another 2-3 minutes.

  • 7

    Taste and adjust seasoning if needed, then serve the stir-fry warm.