Sweet-Sticky Maple Glazed Tempeh with Asian 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 Asian Vegetables

YOUR SOLIN GENERATED RECIPE

Sweet-Sticky Maple Glazed Tempeh with Asian Vegetables

A vibrant and satisfying dish that combines the nutty richness of tempeh with crispy Asian vegetables, all enveloped in a sweet-sticky maple glaze. Every bite delivers a perfect balance of sweet, savory, and tangy flavors with a delightful crunch in every morsel.

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NUTRITION

563kcal
Protein
45.7g
Fat
20.8g
Carbs
58.9g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

100g Shelled Edamame

1 cup Broccoli (approx. 90g)

1 medium Red Bell Pepper (approx. 120g)

50g Snap Peas

1 tbsp Maple Syrup

1 tbsp Soy Sauce

1 clove Minced Garlic

1 tsp Fresh Ginger

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PREPARATION

  • 1

    Cut the tempeh into bite-sized cubes and gently steam for 5 minutes to reduce its inherent bitterness.

  • 2

    In a small bowl, whisk together maple syrup, soy sauce, minced garlic, and fresh ginger to form the glaze.

  • 3

    Heat a non-stick skillet over medium heat and add the tempeh. Sauté for about 3-4 minutes until it starts to brown.

  • 4

    Add the prepared glaze to the tempeh, stirring well to coat evenly. Cook for an additional 2 minutes until the glaze thickens slightly and adheres to the tempeh.

  • 5

    In a separate pan, lightly stir-fry the broccoli, red bell pepper, snap peas, and edamame for 3-4 minutes. They should remain crisp and vibrant in color.

  • 6

    Combine the glazed tempeh with the stir-fried vegetables, tossing to mix well and heat through.

  • 7

    Serve warm and enjoy your sweet-sticky maple glazed tempeh with Asian vegetables.

Sweet-Sticky Maple Glazed Tempeh with Asian 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 Asian Vegetables

YOUR SOLIN GENERATED RECIPE

Sweet-Sticky Maple Glazed Tempeh with Asian Vegetables

A vibrant and satisfying dish that combines the nutty richness of tempeh with crispy Asian vegetables, all enveloped in a sweet-sticky maple glaze. Every bite delivers a perfect balance of sweet, savory, and tangy flavors with a delightful crunch in every morsel.

NUTRITION

563kcal
Protein
45.7g
Fat
20.8g
Carbs
58.9g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

100g Shelled Edamame

1 cup Broccoli (approx. 90g)

1 medium Red Bell Pepper (approx. 120g)

50g Snap Peas

1 tbsp Maple Syrup

1 tbsp Soy Sauce

1 clove Minced Garlic

1 tsp Fresh Ginger

PREPARATION

  • 1

    Cut the tempeh into bite-sized cubes and gently steam for 5 minutes to reduce its inherent bitterness.

  • 2

    In a small bowl, whisk together maple syrup, soy sauce, minced garlic, and fresh ginger to form the glaze.

  • 3

    Heat a non-stick skillet over medium heat and add the tempeh. Sauté for about 3-4 minutes until it starts to brown.

  • 4

    Add the prepared glaze to the tempeh, stirring well to coat evenly. Cook for an additional 2 minutes until the glaze thickens slightly and adheres to the tempeh.

  • 5

    In a separate pan, lightly stir-fry the broccoli, red bell pepper, snap peas, and edamame for 3-4 minutes. They should remain crisp and vibrant in color.

  • 6

    Combine the glazed tempeh with the stir-fried vegetables, tossing to mix well and heat through.

  • 7

    Serve warm and enjoy your sweet-sticky maple glazed tempeh with Asian vegetables.