Crispy Maple Glazed Tempeh and Fresh Vegetable Stir-Fry

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

Crispy Maple Glazed Tempeh and Fresh Vegetable Stir-Fry

YOUR SOLIN GENERATED RECIPE

Crispy Maple Glazed Tempeh and Fresh Vegetable Stir-Fry

Enjoy a vibrant, savory stir-fry featuring crispy, maple-glazed tempeh with tender edamame and a rainbow of fresh vegetables. This light yet satisfying dish balances a hint of natural sweetness with the crunch of perfectly stir-fried produce, all drizzled in a delicate, aromatic sauce.

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NUTRITION

577kcal
Protein
39.9g
Fat
24.6g
Carbs
54.2g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

50g Shelled Edamame

1 medium Red Bell Pepper

1 cup Broccoli (chopped)

1/2 cup Snap Peas

1 tbsp Maple Syrup

1 tbsp Low-Sodium Soy Sauce

1/2 tbsp Olive Oil

2 cloves Garlic

1 tsp Fresh Ginger

1 tsp Cornstarch

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Toss the tempeh cubes in the glaze until well coated.

  • 4

    Heat olive oil in a non-stick skillet over medium-high heat and add the glazed tempeh. Sauté until the tempeh edges are crispy and golden, about 5-7 minutes.

  • 5

    Add the chopped red bell pepper, broccoli, and snap peas to the skillet. Stir-fry for an additional 3-4 minutes until the vegetables are tender-crisp.

  • 6

    Fold in the shelled edamame and stir for another minute to warm through.

  • 7

    Adjust seasoning if needed, and serve immediately while hot.

Crispy Maple Glazed Tempeh and Fresh Vegetable Stir-Fry

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

Crispy Maple Glazed Tempeh and Fresh Vegetable Stir-Fry

YOUR SOLIN GENERATED RECIPE

Crispy Maple Glazed Tempeh and Fresh Vegetable Stir-Fry

Enjoy a vibrant, savory stir-fry featuring crispy, maple-glazed tempeh with tender edamame and a rainbow of fresh vegetables. This light yet satisfying dish balances a hint of natural sweetness with the crunch of perfectly stir-fried produce, all drizzled in a delicate, aromatic sauce.

NUTRITION

577kcal
Protein
39.9g
Fat
24.6g
Carbs
54.2g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

50g Shelled Edamame

1 medium Red Bell Pepper

1 cup Broccoli (chopped)

1/2 cup Snap Peas

1 tbsp Maple Syrup

1 tbsp Low-Sodium Soy Sauce

1/2 tbsp Olive Oil

2 cloves Garlic

1 tsp Fresh Ginger

1 tsp Cornstarch

PREPARATION

  • 1

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

  • 2

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

  • 3

    Toss the tempeh cubes in the glaze until well coated.

  • 4

    Heat olive oil in a non-stick skillet over medium-high heat and add the glazed tempeh. Sauté until the tempeh edges are crispy and golden, about 5-7 minutes.

  • 5

    Add the chopped red bell pepper, broccoli, and snap peas to the skillet. Stir-fry for an additional 3-4 minutes until the vegetables are tender-crisp.

  • 6

    Fold in the shelled edamame and stir for another minute to warm through.

  • 7

    Adjust seasoning if needed, and serve immediately while hot.