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 vibrant fusion of crispy tempeh coated in a delicate maple glaze, combined with crisp red bell pepper, tender broccoli, and sugar snap peas. This stir-fry delivers a balanced blend of sweet and savory flavors, perfect for a nourishing meal that delights both the palate and body.

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NUTRITION

498kcal
Protein
36.5g
Fat
20.8g
Carbs
46.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Tempeh (170g)

1 medium Red Bell Pepper (120g)

0.5 cup Broccoli (45g)

0.5 cup Sugar Snap Peas (50g)

1 tbsp Maple Syrup (20g)

1 tsp Olive Oil (5g)

1 tbsp Low-Sodium Soy Sauce (16g)

2 cloves Fresh Garlic (6g)

1 tsp Fresh Ginger (2g)

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PREPARATION

  • 1

    Press and slice the tempeh into bite-sized cubes or strips.

  • 2

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

  • 3

    Heat olive oil in a nonstick skillet or wok over medium-high heat. Add the tempeh and sauté until it becomes golden and begins to crisp, about 5-7 minutes.

  • 4

    Add chopped red bell pepper, broccoli, and sugar snap peas to the pan. Stir-fry for about 3-4 minutes until the vegetables are tender yet crisp.

  • 5

    Pour the maple glaze over the tempeh and vegetables, stirring well to coat everything evenly. Cook for an additional 2 minutes to let the flavors meld.

  • 6

    Serve immediately, enjoying the harmonious blend of crispy tempeh and fresh, crunchy vegetables.

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 vibrant fusion of crispy tempeh coated in a delicate maple glaze, combined with crisp red bell pepper, tender broccoli, and sugar snap peas. This stir-fry delivers a balanced blend of sweet and savory flavors, perfect for a nourishing meal that delights both the palate and body.

NUTRITION

498kcal
Protein
36.5g
Fat
20.8g
Carbs
46.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Tempeh (170g)

1 medium Red Bell Pepper (120g)

0.5 cup Broccoli (45g)

0.5 cup Sugar Snap Peas (50g)

1 tbsp Maple Syrup (20g)

1 tsp Olive Oil (5g)

1 tbsp Low-Sodium Soy Sauce (16g)

2 cloves Fresh Garlic (6g)

1 tsp Fresh Ginger (2g)

PREPARATION

  • 1

    Press and slice the tempeh into bite-sized cubes or strips.

  • 2

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

  • 3

    Heat olive oil in a nonstick skillet or wok over medium-high heat. Add the tempeh and sauté until it becomes golden and begins to crisp, about 5-7 minutes.

  • 4

    Add chopped red bell pepper, broccoli, and sugar snap peas to the pan. Stir-fry for about 3-4 minutes until the vegetables are tender yet crisp.

  • 5

    Pour the maple glaze over the tempeh and vegetables, stirring well to coat everything evenly. Cook for an additional 2 minutes to let the flavors meld.

  • 6

    Serve immediately, enjoying the harmonious blend of crispy tempeh and fresh, crunchy vegetables.