Crispy Tempeh Stir Fry with Edamame and Bell Peppers

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

Crispy Tempeh Stir Fry with Edamame and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Stir Fry with Edamame and Bell Peppers

Savor a vibrant and crispy stir fry featuring marinated tempeh, tender edamame, and sweet bell peppers, all tossed in a light, aromatic sauce with hints of garlic and ginger. This dish balances a satisfying crunch with a burst of flavor, making it a perfect, protein-packed meal for a hearty dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

511kcal
Protein
40.2g
Fat
27.5g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

150 grams Tempeh

2/3 cup Shelled Edamame (~90g)

1 medium Red Bell Pepper

0.5 tablespoon Canola Oil

2 cloves Garlic

1 teaspoon Fresh Ginger

1 tablespoon Low Sodium Soy Sauce

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Slice the tempeh into bite-sized cubes and pat dry with paper towels.

  • 2

    In a bowl, marinate the tempeh with low sodium soy sauce, minced garlic, and grated ginger for at least 15 minutes.

  • 3

    Heat 0.5 tablespoon of canola oil in a non-stick skillet or wok over medium-high heat.

  • 4

    Add the marinated tempeh to the pan and sauté until golden and crispy on all sides, about 5-7 minutes.

  • 5

    While the tempeh cooks, cut the red bell pepper into thin strips.

  • 6

    Add the bell pepper and shelled edamame to the skillet. Stir-fry for an additional 3-4 minutes until the vegetables are tender-crisp.

  • 7

    Taste and adjust seasoning if needed, then serve hot as a delicious and protein-packed dinner.

Crispy Tempeh Stir Fry with Edamame and Bell Peppers

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

Crispy Tempeh Stir Fry with Edamame and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Stir Fry with Edamame and Bell Peppers

Savor a vibrant and crispy stir fry featuring marinated tempeh, tender edamame, and sweet bell peppers, all tossed in a light, aromatic sauce with hints of garlic and ginger. This dish balances a satisfying crunch with a burst of flavor, making it a perfect, protein-packed meal for a hearty dinner.

NUTRITION

511kcal
Protein
40.2g
Fat
27.5g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

150 grams Tempeh

2/3 cup Shelled Edamame (~90g)

1 medium Red Bell Pepper

0.5 tablespoon Canola Oil

2 cloves Garlic

1 teaspoon Fresh Ginger

1 tablespoon Low Sodium Soy Sauce

PREPARATION

  • 1

    Slice the tempeh into bite-sized cubes and pat dry with paper towels.

  • 2

    In a bowl, marinate the tempeh with low sodium soy sauce, minced garlic, and grated ginger for at least 15 minutes.

  • 3

    Heat 0.5 tablespoon of canola oil in a non-stick skillet or wok over medium-high heat.

  • 4

    Add the marinated tempeh to the pan and sauté until golden and crispy on all sides, about 5-7 minutes.

  • 5

    While the tempeh cooks, cut the red bell pepper into thin strips.

  • 6

    Add the bell pepper and shelled edamame to the skillet. Stir-fry for an additional 3-4 minutes until the vegetables are tender-crisp.

  • 7

    Taste and adjust seasoning if needed, then serve hot as a delicious and protein-packed dinner.