NUTRITION

SERVINGS

INGREDIENTS

5 oz Tempeh

1/2 cup Shelled Edamame

1 large Egg White

50g Broccoli

50g Red Bell Pepper

50g Carrot

50g Snow Peas

1 tbsp Maple Syrup

1 tsp Soy Sauce (Low Sodium)

1 tsp Fresh Ginger, Grated

1 Garlic Clove

1 tsp Sesame Oil

1 tsp Rice Vinegar

1 tsp Sesame Seeds

PREPARATION

• 1

  Slice the tempeh into bite-sized cubes or strips and pat dry with a paper towel.

• 2

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

• 3

  Heat a non-stick skillet over medium heat and add the tempeh. Sear the tempeh for 2-3 minutes on each side until lightly browned.

• 4

  Pour the maple glaze over the tempeh and cook for an additional 2 minutes, allowing the glaze to thicken and coat the tempeh evenly.

• 5

  Meanwhile, in another pan, lightly steam or sauté the broccoli, red bell pepper, carrot, and snow peas until they are crisp-tender.

• 6

  In a small bowl, combine sesame oil, rice vinegar, and sesame seeds. Drizzle this sesame dressing over the cooked vegetables and toss to coat.

• 7

  In a separate pan, quickly scramble the egg white until just set, then fold it into the vegetable mixture for an extra protein boost.

• 8

  Plate the glazed tempeh alongside the ginger sesame vegetables, and finish with a light sprinkle of extra sesame seeds if desired. Serve warm.