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

A vibrant and satisfying stir-fry featuring crispy tempeh glazed in a sweet and tangy maple-soy sauce, tossed with crunchy bell peppers, tender broccoli, fresh carrots, and a boost of edamame for extra protein. This dish delivers a balance of textures and flavors perfect for a nutrient-packed meal at any time of day.

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NUTRITION

546kcal
Protein
34.3g
Fat
20.9g
Carbs
55.1g

SERVINGS

1 serving

INGREDIENTS

150 grams Tempeh

40 grams Shelled Edamame

1 medium Red Bell Pepper (approx. 120g)

1 cup Broccoli (approx. 91g)

1 medium Carrot (approx. 61g)

1 tbsp Maple Syrup

1 tbsp Soy Sauce

1 tsp Rice Vinegar

1 clove Garlic

1 tsp Fresh Ginger (grated)

1 tsp Sesame Oil

1/2 tsp Cornstarch

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PREPARATION

  • 1

    Press the tempeh for at least 10 minutes to remove excess moisture, then cut it into bite-sized cubes.

  • 2

    In a bowl, whisk together the maple syrup, soy sauce, rice vinegar, a minced garlic clove, grated ginger, and cornstarch until smooth.

  • 3

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

  • 4

    Add the tempeh cubes and stir-fry until they begin to turn golden and crispy on all sides, about 5-7 minutes.

  • 5

    Add the chopped red bell pepper, broccoli florets, sliced carrot, and shelled edamame to the skillet.

  • 6

    Pour the prepared maple-soy glaze over the mixture and toss well to ensure all ingredients are evenly coated.

  • 7

    Continue stir-frying for another 3-4 minutes until the vegetables are tender-crisp and the glaze has thickened slightly.

  • 8

    Taste and adjust seasoning if necessary, then serve immediately.

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

A vibrant and satisfying stir-fry featuring crispy tempeh glazed in a sweet and tangy maple-soy sauce, tossed with crunchy bell peppers, tender broccoli, fresh carrots, and a boost of edamame for extra protein. This dish delivers a balance of textures and flavors perfect for a nutrient-packed meal at any time of day.

NUTRITION

546kcal
Protein
34.3g
Fat
20.9g
Carbs
55.1g

SERVINGS

1 serving

INGREDIENTS

150 grams Tempeh

40 grams Shelled Edamame

1 medium Red Bell Pepper (approx. 120g)

1 cup Broccoli (approx. 91g)

1 medium Carrot (approx. 61g)

1 tbsp Maple Syrup

1 tbsp Soy Sauce

1 tsp Rice Vinegar

1 clove Garlic

1 tsp Fresh Ginger (grated)

1 tsp Sesame Oil

1/2 tsp Cornstarch

PREPARATION

  • 1

    Press the tempeh for at least 10 minutes to remove excess moisture, then cut it into bite-sized cubes.

  • 2

    In a bowl, whisk together the maple syrup, soy sauce, rice vinegar, a minced garlic clove, grated ginger, and cornstarch until smooth.

  • 3

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

  • 4

    Add the tempeh cubes and stir-fry until they begin to turn golden and crispy on all sides, about 5-7 minutes.

  • 5

    Add the chopped red bell pepper, broccoli florets, sliced carrot, and shelled edamame to the skillet.

  • 6

    Pour the prepared maple-soy glaze over the mixture and toss well to ensure all ingredients are evenly coated.

  • 7

    Continue stir-frying for another 3-4 minutes until the vegetables are tender-crisp and the glaze has thickened slightly.

  • 8

    Taste and adjust seasoning if necessary, then serve immediately.