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

A vibrant stir-fry featuring hearty tempeh glazed in a subtle maple-soy sauce paired with crisp broccoli, sweet red bell pepper, tender carrot, and protein-rich edamame. This dish strikes a delightful balance between savory and lightly sweet, offering a satisfying medley of textures and flavors perfect for any meal.

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NUTRITION

573kcal
Protein
43.4g
Fat
22.9g
Carbs
59.4g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

1/2 tbsp Maple Syrup

1 tbsp Low-Sodium Soy Sauce

1/2 tsp Olive Oil

1 cup Broccoli, chopped

1 cup Red Bell Pepper, sliced

1 small Carrot, sliced

1/2 cup Shelled Edamame

1 clove Garlic, minced

1/2 tsp Fresh Ginger, grated

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PREPARATION

  • 1

    Cut the tempeh into bite-sized cubes and steam or lightly pan-fry it to remove any bitter taste.

  • 2

    In a small bowl, mix together the maple syrup, low-sodium soy sauce, olive oil, minced garlic, and grated ginger.

  • 3

    Heat a non-stick skillet or wok over medium heat. Add the tempeh cubes and sear until lightly browned.

  • 4

    Add the chopped broccoli, sliced red bell pepper, and sliced carrot to the skillet. Stir-fry for about 3-4 minutes until the vegetables start to become tender but remain crisp.

  • 5

    Pour the maple-soy mixture over the tempeh and vegetables, stirring well to coat all the pieces evenly. Add the shelled edamame and continue to stir-fry for an additional 2 minutes.

  • 6

    Remove from heat and serve immediately, enjoying the savory-sweet blend of flavors and the texture of fresh vegetables.

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

A vibrant stir-fry featuring hearty tempeh glazed in a subtle maple-soy sauce paired with crisp broccoli, sweet red bell pepper, tender carrot, and protein-rich edamame. This dish strikes a delightful balance between savory and lightly sweet, offering a satisfying medley of textures and flavors perfect for any meal.

NUTRITION

573kcal
Protein
43.4g
Fat
22.9g
Carbs
59.4g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

1/2 tbsp Maple Syrup

1 tbsp Low-Sodium Soy Sauce

1/2 tsp Olive Oil

1 cup Broccoli, chopped

1 cup Red Bell Pepper, sliced

1 small Carrot, sliced

1/2 cup Shelled Edamame

1 clove Garlic, minced

1/2 tsp Fresh Ginger, grated

PREPARATION

  • 1

    Cut the tempeh into bite-sized cubes and steam or lightly pan-fry it to remove any bitter taste.

  • 2

    In a small bowl, mix together the maple syrup, low-sodium soy sauce, olive oil, minced garlic, and grated ginger.

  • 3

    Heat a non-stick skillet or wok over medium heat. Add the tempeh cubes and sear until lightly browned.

  • 4

    Add the chopped broccoli, sliced red bell pepper, and sliced carrot to the skillet. Stir-fry for about 3-4 minutes until the vegetables start to become tender but remain crisp.

  • 5

    Pour the maple-soy mixture over the tempeh and vegetables, stirring well to coat all the pieces evenly. Add the shelled edamame and continue to stir-fry for an additional 2 minutes.

  • 6

    Remove from heat and serve immediately, enjoying the savory-sweet blend of flavors and the texture of fresh vegetables.