NUTRITION

SERVINGS

INGREDIENTS

150 grams Tempeh

75 grams Shelled Edamame

1 cup Broccoli, chopped

1 medium Red Bell Pepper

1 medium Carrot

0.5 small Red Onion

1 tbsp Maple Syrup

1 tsp Cornstarch

1 clove Garlic, minced

1 tsp Fresh Ginger, grated

Non-stick Cooking Spray

PREPARATION

• 1

  Press the tempeh lightly with paper towels and cut it into bite-sized cubes.

• 2

  In a small bowl, whisk together the maple syrup and cornstarch until smooth. Set aside.

• 3

  Heat a non-stick skillet over medium-high heat and lightly coat with cooking spray.

• 4

  Add the tempeh cubes to the skillet and cook until each side is golden and crispy, about 3-4 minutes per side.

• 5

  Remove the tempeh and set aside. In the same skillet, add a bit more spray if needed and toss in the minced garlic and grated ginger to sauté for about 30 seconds.

• 6

  Add broccoli, sliced red bell pepper, carrot slices, and red onion to the skillet. Stir-fry the vegetables for 3-4 minutes until they begin to soften but still retain crunch.

• 7

  Return the crispy tempeh to the pan and pour in the maple syrup mixture. Stir everything together and cook for an additional 1-2 minutes until the sauce thickens and evenly coats the ingredients.

• 8

  Toss in the shelled edamame and gently stir to combine for another minute to heat through.

• 9

  Season with salt and pepper to taste, then serve immediately.