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

A vibrant medley of crispy tempeh coated in a sweet and savory maple glaze tossed with crunchy bell pepper, snap peas, and broccoli. This stir-fry is bursting with flavor from aromatic garlic and ginger, finished with a hint of toasted sesame oil, making it an energizing meal perfect for any time of day.

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NUTRITION

554kcal
Protein
41.7g
Fat
20.3g
Carbs
53.4g

SERVINGS

1 serving

INGREDIENTS

170g Tempeh (Soybean Tempeh, cooked)

1 medium Red Bell Pepper

1 cup Snap Peas

1 cup Broccoli, chopped

1 tablespoon Maple Syrup

1 tablespoon Soy Sauce

1 clove Garlic

1 teaspoon Fresh Ginger

1 teaspoon Sesame Oil

1 teaspoon Cornstarch

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PREPARATION

  • 1

    Cut the tempeh into bite-sized cubes and pat dry with paper towels.

  • 2

    Mix the maple syrup, soy sauce, minced garlic, grated ginger, sesame oil, and cornstarch in a small bowl to create the glaze.

  • 3

    Toss the tempeh cubes in half of the glaze, ensuring each piece is well-coated.

  • 4

    Heat a non-stick skillet over medium-high heat and add the coated tempeh. Cook for 4-5 minutes on each side until crispy and golden.

  • 5

    Meanwhile, slice the red bell pepper, and chop the broccoli into florets. Trim the ends of the snap peas.

  • 6

    Add the vegetables to the skillet and stir-fry for 3-4 minutes until they are tender yet still crisp.

  • 7

    Pour the remaining glaze over the stir-fry and toss everything together to coat evenly. Allow the sauce to thicken slightly, about 1-2 minutes.

  • 8

    Serve hot and enjoy your balanced, flavorful meal.

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

A vibrant medley of crispy tempeh coated in a sweet and savory maple glaze tossed with crunchy bell pepper, snap peas, and broccoli. This stir-fry is bursting with flavor from aromatic garlic and ginger, finished with a hint of toasted sesame oil, making it an energizing meal perfect for any time of day.

NUTRITION

554kcal
Protein
41.7g
Fat
20.3g
Carbs
53.4g

SERVINGS

1 serving

INGREDIENTS

170g Tempeh (Soybean Tempeh, cooked)

1 medium Red Bell Pepper

1 cup Snap Peas

1 cup Broccoli, chopped

1 tablespoon Maple Syrup

1 tablespoon Soy Sauce

1 clove Garlic

1 teaspoon Fresh Ginger

1 teaspoon Sesame Oil

1 teaspoon Cornstarch

PREPARATION

  • 1

    Cut the tempeh into bite-sized cubes and pat dry with paper towels.

  • 2

    Mix the maple syrup, soy sauce, minced garlic, grated ginger, sesame oil, and cornstarch in a small bowl to create the glaze.

  • 3

    Toss the tempeh cubes in half of the glaze, ensuring each piece is well-coated.

  • 4

    Heat a non-stick skillet over medium-high heat and add the coated tempeh. Cook for 4-5 minutes on each side until crispy and golden.

  • 5

    Meanwhile, slice the red bell pepper, and chop the broccoli into florets. Trim the ends of the snap peas.

  • 6

    Add the vegetables to the skillet and stir-fry for 3-4 minutes until they are tender yet still crisp.

  • 7

    Pour the remaining glaze over the stir-fry and toss everything together to coat evenly. Allow the sauce to thicken slightly, about 1-2 minutes.

  • 8

    Serve hot and enjoy your balanced, flavorful meal.