Name: Crispy Maple Glazed Tempeh Stir-Fry with Vibrant Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 190 g Tempeh; 100 g Broccoli; 1 medium Red Bell Pepper (≈120 g); 50 g Carrot; 50 g Snap Peas; 1 tbsp Maple Syrup; 1 tbsp Low-Sodium Soy Sauce; 1 tsp Sesame Oil; 2 cloves Garlic; 1 tsp Fresh Ginger

Crispy Maple Glazed Tempeh Stir-Fry with Vibrant Vegetables

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

YOUR SOLIN GENERATED RECIPE

Crispy Maple Glazed Tempeh Stir-Fry with Vibrant Vegetables

Enjoy a vibrant, flavorful stir-fry featuring crispy, maple-glazed tempeh and a medley of colorful vegetables. This dish offers a perfect balance of sweet and savory notes, with a light ginger-garlic kick that makes every bite a delight.

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NUTRITION

Protein

43.8g

Fat

25.4g

Carbs

56.4g

SERVINGS

1 serving

INGREDIENTS

190 g Tempeh

100 g Broccoli

1 medium Red Bell Pepper (≈120 g)

50 g Carrot

50 g Snap Peas

1 tbsp Maple Syrup

1 tbsp Low-Sodium Soy Sauce

1 tsp Sesame Oil

2 cloves Garlic

1 tsp Fresh Ginger

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PREPARATION

1
Press the tempeh lightly with a paper towel and cut it into bite-sized cubes.
2
In a small bowl, mix the maple syrup and low-sodium soy sauce to create the glaze.
3
Heat the sesame oil in a large non-stick skillet over medium heat.
4
Add the cubed tempeh to the skillet and stir-fry for 5 minutes until lightly browned.
5
Add minced garlic and grated fresh ginger, stirring for about 1 minute until fragrant.
6
Add broccoli, sliced red bell pepper, julienned carrot, and snap peas to the skillet.
7
Pour the maple-soy glaze over the tempeh and vegetables, stirring well to evenly coat.
8
Continue to stir-fry for an additional 4-5 minutes until the vegetables are tender-crisp and the tempeh is glazed and crispy.
9
Remove from heat and serve warm.