Crispy Maple Glazed Tempeh Stir-Fry

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

Crispy Maple Glazed Tempeh Stir-Fry

YOUR SOLIN GENERATED RECIPE

Crispy Maple Glazed Tempeh Stir-Fry

Enjoy a vibrant, crunchy stir-fry that pairs crispy, maple-glazed tempeh with tender vegetables. This dish is perfectly balanced in both flavor and nutrition, delivering a delightful mix of savory, sweet, and crunchy textures.

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NUTRITION

559kcal
Protein
45.8g
Fat
25.2g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

200g Tempeh

1 tbsp Maple Syrup

1 tsp Low-Sodium Soy Sauce

1 tsp Sesame Oil

100g Broccoli

80g Red Bell Pepper

50g Snow Peas

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PREPARATION

  • 1

    Cut the tempeh into bite-sized cubes and set aside.

  • 2

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

  • 3

    Heat the sesame oil in a large non-stick skillet or wok over medium-high heat.

  • 4

    Add the tempeh cubes to the skillet and cook for 3-4 minutes on each side until they start to turn crispy and golden.

  • 5

    Pour the maple-soy mixture over the tempeh, tossing to ensure even coating.

  • 6

    Add in the broccoli, red bell pepper, and snow peas, stirring frequently until the vegetables are tender crisp, about 4-5 minutes.

  • 7

    Once the tempeh is fully glazed and the vegetables are cooked but still vibrant, remove from heat and serve immediately.

Crispy Maple Glazed Tempeh Stir-Fry

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

Crispy Maple Glazed Tempeh Stir-Fry

YOUR SOLIN GENERATED RECIPE

Crispy Maple Glazed Tempeh Stir-Fry

Enjoy a vibrant, crunchy stir-fry that pairs crispy, maple-glazed tempeh with tender vegetables. This dish is perfectly balanced in both flavor and nutrition, delivering a delightful mix of savory, sweet, and crunchy textures.

NUTRITION

559kcal
Protein
45.8g
Fat
25.2g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

200g Tempeh

1 tbsp Maple Syrup

1 tsp Low-Sodium Soy Sauce

1 tsp Sesame Oil

100g Broccoli

80g Red Bell Pepper

50g Snow Peas

PREPARATION

  • 1

    Cut the tempeh into bite-sized cubes and set aside.

  • 2

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

  • 3

    Heat the sesame oil in a large non-stick skillet or wok over medium-high heat.

  • 4

    Add the tempeh cubes to the skillet and cook for 3-4 minutes on each side until they start to turn crispy and golden.

  • 5

    Pour the maple-soy mixture over the tempeh, tossing to ensure even coating.

  • 6

    Add in the broccoli, red bell pepper, and snow peas, stirring frequently until the vegetables are tender crisp, about 4-5 minutes.

  • 7

    Once the tempeh is fully glazed and the vegetables are cooked but still vibrant, remove from heat and serve immediately.