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.

Maple Glazed Tempeh Stir-Fry with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Maple Glazed Tempeh Stir-Fry with Fresh Vegetables

Enjoy a vibrant and satisfying stir-fry featuring perfectly cubed tempeh glazed in a touch of maple syrup and soy sauce, tossed with crisp red bell pepper, tender broccoli florets, and snap peas. This dish balances a delightful mix of sweet and savory flavors while delivering a clean, protein-packed meal ideal for a nourishing dinner.

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NUTRITION

482kcal
Protein
36g
Fat
21.2g
Carbs
50.5g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

1 medium Red Bell Pepper

1 cup Broccoli Florets

0.5 cup Snap Peas

1 tbsp Maple Syrup

1 tbsp Low-Sodium Soy Sauce

1 clove Garlic

1 tsp Fresh Ginger

1 tsp Sesame Oil

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PREPARATION

  • 1

    Press the tempeh lightly to remove excess moisture and cut it into small cubes.

  • 2

    In a small bowl, mix maple syrup and low-sodium soy sauce to create the glaze.

  • 3

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

  • 4

    Add minced garlic and ginger, sautéing for about 30 seconds until fragrant.

  • 5

    Add the tempeh cubes to the skillet, stir-frying for 3-4 minutes until lightly browned.

  • 6

    Toss in the red bell pepper slices, broccoli florets, and snap peas. Stir-fry for another 3-4 minutes until the vegetables are tender-crisp.

  • 7

    Drizzle the maple-soy glaze over the stir-fry and toss to coat evenly.

  • 8

    Cook for an additional 1-2 minutes to allow the flavors to meld, then remove from heat and serve immediately.

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.

Maple Glazed Tempeh Stir-Fry with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Maple Glazed Tempeh Stir-Fry with Fresh Vegetables

Enjoy a vibrant and satisfying stir-fry featuring perfectly cubed tempeh glazed in a touch of maple syrup and soy sauce, tossed with crisp red bell pepper, tender broccoli florets, and snap peas. This dish balances a delightful mix of sweet and savory flavors while delivering a clean, protein-packed meal ideal for a nourishing dinner.

NUTRITION

482kcal
Protein
36g
Fat
21.2g
Carbs
50.5g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

1 medium Red Bell Pepper

1 cup Broccoli Florets

0.5 cup Snap Peas

1 tbsp Maple Syrup

1 tbsp Low-Sodium Soy Sauce

1 clove Garlic

1 tsp Fresh Ginger

1 tsp Sesame Oil

PREPARATION

  • 1

    Press the tempeh lightly to remove excess moisture and cut it into small cubes.

  • 2

    In a small bowl, mix maple syrup and low-sodium soy sauce to create the glaze.

  • 3

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

  • 4

    Add minced garlic and ginger, sautéing for about 30 seconds until fragrant.

  • 5

    Add the tempeh cubes to the skillet, stir-frying for 3-4 minutes until lightly browned.

  • 6

    Toss in the red bell pepper slices, broccoli florets, and snap peas. Stir-fry for another 3-4 minutes until the vegetables are tender-crisp.

  • 7

    Drizzle the maple-soy glaze over the stir-fry and toss to coat evenly.

  • 8

    Cook for an additional 1-2 minutes to allow the flavors to meld, then remove from heat and serve immediately.