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 a vibrant, flavorful stir-fry featuring crispy tempeh glazed with a hint of maple and tossed with a medley of fresh vegetables. The dish balances a satisfying protein punch with the natural sweetness of maple and the crunch of crisp veggies, making it a perfect, wholesome meal for any time of day.

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NUTRITION

494kcal
Protein
36.2g
Fat
19.4g
Carbs
52.9g

SERVINGS

1 serving

INGREDIENTS

150 grams Tempeh

1 tablespoon Maple Syrup

1 medium Red Bell Pepper

1 cup Broccoli

1 small Carrot

1/2 cup Snow Peas

2 cloves Garlic

1 teaspoon Fresh Ginger

1 teaspoon Olive Oil

1 tablespoon Low-Sodium Soy Sauce

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PREPARATION

  • 1

    Press the tempeh gently with a paper towel and cut it into bite-sized cubes.

  • 2

    Slice the red bell pepper into strips, chop the broccoli into florets, julienne the carrot, and trim the ends of the snow peas. Mince the garlic and grate the ginger.

  • 3

    In a small bowl, whisk together the maple syrup and low-sodium soy sauce; set aside.

  • 4

    Heat olive oil in a large non-stick skillet or wok over medium heat. Add garlic and ginger, sauté until fragrant.

  • 5

    Add the tempeh cubes to the pan and stir-fry for about 4-5 minutes until they begin to brown and crisp up.

  • 6

    Add the red bell pepper, broccoli, carrot, and snow peas. Stir-fry for another 3-4 minutes until the vegetables are just tender but still retain their crunch.

  • 7

    Pour the maple-soy mixture over the tempeh and vegetables. Toss well to coat evenly and cook for another 1-2 minutes to meld the flavors.

  • 8

    Remove from heat and serve immediately, enjoying the balance of sweet glaze and fresh veggies.

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 a vibrant, flavorful stir-fry featuring crispy tempeh glazed with a hint of maple and tossed with a medley of fresh vegetables. The dish balances a satisfying protein punch with the natural sweetness of maple and the crunch of crisp veggies, making it a perfect, wholesome meal for any time of day.

NUTRITION

494kcal
Protein
36.2g
Fat
19.4g
Carbs
52.9g

SERVINGS

1 serving

INGREDIENTS

150 grams Tempeh

1 tablespoon Maple Syrup

1 medium Red Bell Pepper

1 cup Broccoli

1 small Carrot

1/2 cup Snow Peas

2 cloves Garlic

1 teaspoon Fresh Ginger

1 teaspoon Olive Oil

1 tablespoon Low-Sodium Soy Sauce

PREPARATION

  • 1

    Press the tempeh gently with a paper towel and cut it into bite-sized cubes.

  • 2

    Slice the red bell pepper into strips, chop the broccoli into florets, julienne the carrot, and trim the ends of the snow peas. Mince the garlic and grate the ginger.

  • 3

    In a small bowl, whisk together the maple syrup and low-sodium soy sauce; set aside.

  • 4

    Heat olive oil in a large non-stick skillet or wok over medium heat. Add garlic and ginger, sauté until fragrant.

  • 5

    Add the tempeh cubes to the pan and stir-fry for about 4-5 minutes until they begin to brown and crisp up.

  • 6

    Add the red bell pepper, broccoli, carrot, and snow peas. Stir-fry for another 3-4 minutes until the vegetables are just tender but still retain their crunch.

  • 7

    Pour the maple-soy mixture over the tempeh and vegetables. Toss well to coat evenly and cook for another 1-2 minutes to meld the flavors.

  • 8

    Remove from heat and serve immediately, enjoying the balance of sweet glaze and fresh veggies.