Maple Glazed Tempeh Stir-Fry

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

Maple Glazed Tempeh Stir-Fry

YOUR SOLIN GENERATED RECIPE

Maple Glazed Tempeh Stir-Fry

Savor the delightful balance of nutty tempeh, fresh vegetables, and a sweet-savory maple glaze in this easy stir-fry. Each bite bursts with vibrant flavors and a fulfilling texture that's perfect for a wholesome meal any time of the day.

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NUTRITION

589kcal
Protein
41.4g
Fat
23.6g
Carbs
52.3g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

1/2 cup Shelled Edamame

1 cup Broccoli

1 medium Red Bell Pepper

2 cloves Garlic

1 tbsp Maple Syrup

1 tbsp Low Sodium Soy Sauce

1 tsp Sesame Oil

1 tsp Fresh Ginger

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PREPARATION

  • 1

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

  • 2

    In a bowl, whisk together maple syrup, low sodium soy sauce, sesame oil, minced garlic, and grated ginger.

  • 3

    Heat a non-stick skillet over medium heat and add the tempeh cubes. Sauté until they are golden brown on all sides.

  • 4

    Add the broccoli and red bell pepper to the skillet. Stir-fry for about 3-4 minutes until the vegetables begin to soften but remain crisp.

  • 5

    Toss in the shelled edamame and pour the maple glaze mixture over the stir-fry. Continue cooking for an additional 2 minutes, allowing the flavors to meld and the sauce to thicken slightly.

  • 6

    Serve immediately and enjoy your nutrient-packed, savory-sweet meal.

Maple Glazed Tempeh Stir-Fry

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

Maple Glazed Tempeh Stir-Fry

YOUR SOLIN GENERATED RECIPE

Maple Glazed Tempeh Stir-Fry

Savor the delightful balance of nutty tempeh, fresh vegetables, and a sweet-savory maple glaze in this easy stir-fry. Each bite bursts with vibrant flavors and a fulfilling texture that's perfect for a wholesome meal any time of the day.

NUTRITION

589kcal
Protein
41.4g
Fat
23.6g
Carbs
52.3g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

1/2 cup Shelled Edamame

1 cup Broccoli

1 medium Red Bell Pepper

2 cloves Garlic

1 tbsp Maple Syrup

1 tbsp Low Sodium Soy Sauce

1 tsp Sesame Oil

1 tsp Fresh Ginger

PREPARATION

  • 1

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

  • 2

    In a bowl, whisk together maple syrup, low sodium soy sauce, sesame oil, minced garlic, and grated ginger.

  • 3

    Heat a non-stick skillet over medium heat and add the tempeh cubes. Sauté until they are golden brown on all sides.

  • 4

    Add the broccoli and red bell pepper to the skillet. Stir-fry for about 3-4 minutes until the vegetables begin to soften but remain crisp.

  • 5

    Toss in the shelled edamame and pour the maple glaze mixture over the stir-fry. Continue cooking for an additional 2 minutes, allowing the flavors to meld and the sauce to thicken slightly.

  • 6

    Serve immediately and enjoy your nutrient-packed, savory-sweet meal.