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

Enjoy the delightful crunch of crispy tempeh paired with a vibrant mix of fresh vegetables glazed in a sweet and savory maple sauce. This dish is perfectly balanced with plant-based protein and a lively blend of textures, making it an ideal, nourishing meal any time of the day.

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NUTRITION

622kcal
Protein
42.8g
Fat
19.3g
Carbs
66g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

75g Shelled Edamame

100g Broccoli

1 medium Red Bell Pepper (approx 120g)

50g Sugar Snap Peas

1 tbsp Cornstarch

1 tbsp Maple Syrup

1 tbsp Low-Sodium Soy Sauce

1 tsp Sesame Oil

1 clove Garlic

1 tsp Fresh Ginger

2 tbsp Green Onions

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PREPARATION

  • 1

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

  • 2

    In a bowl, gently toss the tempeh cubes with cornstarch until evenly coated.

  • 3

    Heat sesame oil in a large non-stick skillet or wok over medium-high heat. Add the tempeh and sauté until the pieces are crispy and golden on all sides, about 5-7 minutes. Remove from the skillet and set aside.

  • 4

    In the same skillet, add minced garlic, grated fresh ginger, and stir-fry for about 30 seconds until fragrant.

  • 5

    Add broccoli florets, sliced red bell pepper, and sugar snap peas to the skillet. Stir-fry for 3-4 minutes, keeping the vegetables crisp yet tender.

  • 6

    Return the crispy tempeh to the skillet. Drizzle in the maple syrup and soy sauce, tossing everything to ensure even coating. Allow the sauce to reduce slightly, about 1-2 minutes.

  • 7

    Stir in shelled edamame and mix well until heated through.

  • 8

    Garnish with chopped green onions and 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

Enjoy the delightful crunch of crispy tempeh paired with a vibrant mix of fresh vegetables glazed in a sweet and savory maple sauce. This dish is perfectly balanced with plant-based protein and a lively blend of textures, making it an ideal, nourishing meal any time of the day.

NUTRITION

622kcal
Protein
42.8g
Fat
19.3g
Carbs
66g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

75g Shelled Edamame

100g Broccoli

1 medium Red Bell Pepper (approx 120g)

50g Sugar Snap Peas

1 tbsp Cornstarch

1 tbsp Maple Syrup

1 tbsp Low-Sodium Soy Sauce

1 tsp Sesame Oil

1 clove Garlic

1 tsp Fresh Ginger

2 tbsp Green Onions

PREPARATION

  • 1

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

  • 2

    In a bowl, gently toss the tempeh cubes with cornstarch until evenly coated.

  • 3

    Heat sesame oil in a large non-stick skillet or wok over medium-high heat. Add the tempeh and sauté until the pieces are crispy and golden on all sides, about 5-7 minutes. Remove from the skillet and set aside.

  • 4

    In the same skillet, add minced garlic, grated fresh ginger, and stir-fry for about 30 seconds until fragrant.

  • 5

    Add broccoli florets, sliced red bell pepper, and sugar snap peas to the skillet. Stir-fry for 3-4 minutes, keeping the vegetables crisp yet tender.

  • 6

    Return the crispy tempeh to the skillet. Drizzle in the maple syrup and soy sauce, tossing everything to ensure even coating. Allow the sauce to reduce slightly, about 1-2 minutes.

  • 7

    Stir in shelled edamame and mix well until heated through.

  • 8

    Garnish with chopped green onions and serve immediately.