Maple Glazed Tempeh Stir-Fry with Crisp Vegetables

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

Maple Glazed Tempeh Stir-Fry with Crisp Vegetables

YOUR SOLIN GENERATED RECIPE

Maple Glazed Tempeh Stir-Fry with Crisp Vegetables

Enjoy a vibrant stir-fry loaded with crisp mixed vegetables and savory tempeh glazed in a sweet maple-soy sauce. This dish combines the nutty flavor of tempeh with the crunch of bell peppers, broccoli, carrots, and snap peas, accented by hints of garlic and ginger for a delightful finish.

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NUTRITION

530kcal
Protein
38.3g
Fat
23.5g
Carbs
52.7g

SERVINGS

1 serving

INGREDIENTS

160g Tempeh

1 medium Bell Pepper

1 cup Broccoli

1 medium Carrot

1/2 cup Snap Peas

1 tbsp Maple Syrup

1 tbsp Soy Sauce

1 clove Garlic

1 tsp Ginger

1 tsp Sesame Oil

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PREPARATION

  • 1

    Press the tempeh lightly and cut into bite-sized cubes.

  • 2

    Slice the bell pepper, chop the broccoli into florets, peel and cut the carrot into thin rounds, and trim the snap peas.

  • 3

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

  • 4

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

  • 5

    Add the tempeh cubes and stir-fry for about 4-5 minutes until lightly browned.

  • 6

    Introduce the chopped vegetables and continue to stir-fry for 3-4 minutes until the vegetables are crisp-tender.

  • 7

    Pour the maple-soy glaze over the tempeh and vegetables, stirring well to coat evenly.

  • 8

    Cook for an additional 1-2 minutes until the sauce thickens slightly and everything is heated through.

  • 9

    Serve immediately and enjoy your flavorful, nutritious stir-fry.

Maple Glazed Tempeh Stir-Fry with Crisp Vegetables

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

Maple Glazed Tempeh Stir-Fry with Crisp Vegetables

YOUR SOLIN GENERATED RECIPE

Maple Glazed Tempeh Stir-Fry with Crisp Vegetables

Enjoy a vibrant stir-fry loaded with crisp mixed vegetables and savory tempeh glazed in a sweet maple-soy sauce. This dish combines the nutty flavor of tempeh with the crunch of bell peppers, broccoli, carrots, and snap peas, accented by hints of garlic and ginger for a delightful finish.

NUTRITION

530kcal
Protein
38.3g
Fat
23.5g
Carbs
52.7g

SERVINGS

1 serving

INGREDIENTS

160g Tempeh

1 medium Bell Pepper

1 cup Broccoli

1 medium Carrot

1/2 cup Snap Peas

1 tbsp Maple Syrup

1 tbsp Soy Sauce

1 clove Garlic

1 tsp Ginger

1 tsp Sesame Oil

PREPARATION

  • 1

    Press the tempeh lightly and cut into bite-sized cubes.

  • 2

    Slice the bell pepper, chop the broccoli into florets, peel and cut the carrot into thin rounds, and trim the snap peas.

  • 3

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

  • 4

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

  • 5

    Add the tempeh cubes and stir-fry for about 4-5 minutes until lightly browned.

  • 6

    Introduce the chopped vegetables and continue to stir-fry for 3-4 minutes until the vegetables are crisp-tender.

  • 7

    Pour the maple-soy glaze over the tempeh and vegetables, stirring well to coat evenly.

  • 8

    Cook for an additional 1-2 minutes until the sauce thickens slightly and everything is heated through.

  • 9

    Serve immediately and enjoy your flavorful, nutritious stir-fry.