Crispy Maple Glazed Tempeh Stir-Fry with Fresh Vegetables

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

Crispy Maple Glazed Tempeh Stir-Fry with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Maple Glazed Tempeh Stir-Fry with Fresh Vegetables

Savor the combination of crispy, pan-fried tempeh glazed in a subtle maple-soy sauce, mixed with a medley of fresh bell pepper, broccoli, and carrot for a balanced, vibrant stir-fry experience. This dish delivers a satisfying crunch and a delightful sweet-savory finish, perfect for a nourishing dinner.

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NUTRITION

458kcal
Protein
32.6g
Fat
19.7g
Carbs
43.8g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh

0.5 cup Shelled Edamame (approx. 75g)

100g Red Bell Pepper

1 cup chopped Broccoli (approx. 91g)

1 medium Carrot (approx. 61g)

0.5 tbsp Maple Syrup

1 tbsp Soy Sauce

1 tsp Canola Oil

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PREPARATION

  • 1

    Press the tempeh to remove excess moisture, then slice into bite-sized cubes.

  • 2

    In a small bowl, whisk together the maple syrup and soy sauce.

  • 3

    Heat canola oil in a non-stick skillet over medium-high heat. Add the tempeh and cook until it turns golden and crispy on all sides.

  • 4

    Add the red bell pepper, chopped broccoli, and sliced carrot to the skillet. Stir-fry for about 4-5 minutes until the vegetables are just tender but still crisp.

  • 5

    Pour the maple-soy mixture over the tempeh and vegetables, stirring well to coat everything evenly. Allow it to simmer for another 1-2 minutes so the glaze thickens slightly.

  • 6

    Gently fold in the shelled edamame and stir until all ingredients are warmed through.

  • 7

    Serve immediately and enjoy your nutrient-packed, flavorful stir-fry.

Crispy Maple Glazed Tempeh Stir-Fry with Fresh Vegetables

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

Crispy Maple Glazed Tempeh Stir-Fry with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Maple Glazed Tempeh Stir-Fry with Fresh Vegetables

Savor the combination of crispy, pan-fried tempeh glazed in a subtle maple-soy sauce, mixed with a medley of fresh bell pepper, broccoli, and carrot for a balanced, vibrant stir-fry experience. This dish delivers a satisfying crunch and a delightful sweet-savory finish, perfect for a nourishing dinner.

NUTRITION

458kcal
Protein
32.6g
Fat
19.7g
Carbs
43.8g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh

0.5 cup Shelled Edamame (approx. 75g)

100g Red Bell Pepper

1 cup chopped Broccoli (approx. 91g)

1 medium Carrot (approx. 61g)

0.5 tbsp Maple Syrup

1 tbsp Soy Sauce

1 tsp Canola Oil

PREPARATION

  • 1

    Press the tempeh to remove excess moisture, then slice into bite-sized cubes.

  • 2

    In a small bowl, whisk together the maple syrup and soy sauce.

  • 3

    Heat canola oil in a non-stick skillet over medium-high heat. Add the tempeh and cook until it turns golden and crispy on all sides.

  • 4

    Add the red bell pepper, chopped broccoli, and sliced carrot to the skillet. Stir-fry for about 4-5 minutes until the vegetables are just tender but still crisp.

  • 5

    Pour the maple-soy mixture over the tempeh and vegetables, stirring well to coat everything evenly. Allow it to simmer for another 1-2 minutes so the glaze thickens slightly.

  • 6

    Gently fold in the shelled edamame and stir until all ingredients are warmed through.

  • 7

    Serve immediately and enjoy your nutrient-packed, flavorful stir-fry.