Crispy Maple Glazed Tempeh with Vibrant Vegetable Stir-Fry

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

Crispy Maple Glazed Tempeh with Vibrant Vegetable Stir-Fry

YOUR SOLIN GENERATED RECIPE

Crispy Maple Glazed Tempeh with Vibrant Vegetable Stir-Fry

Enjoy this energizing meal where crispy tempeh meets a sweet maple glaze and is paired with a colorful medley of stir-fried vegetables. The slight crunch from the breadcrumb coating beautifully complements the tender tempeh and fresh vegetables, resulting in a satisfying dish perfect for any time of day.

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NUTRITION

538kcal
Protein
34.5g
Fat
22.6g
Carbs
60.7g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

1 tbsp Maple Syrup

1/4 cup Panko Breadcrumbs

90g Broccoli

75g Red Bell Pepper

60g Snow Peas

1 tsp Olive Oil

2 cloves Garlic

1 tsp Fresh Ginger

1 tbsp Low-Sodium Soy Sauce

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PREPARATION

  • 1

    Slice the tempeh into thin strips or bite-sized cubes. In a shallow bowl, whisk together the maple syrup and low-sodium soy sauce.

  • 2

    Coat the tempeh pieces first in the maple-soy mixture, then lightly toss them in the panko breadcrumbs ensuring an even coating.

  • 3

    Heat olive oil in a non-stick skillet over medium heat. Add minced garlic and grated fresh ginger, sautéing until fragrant.

  • 4

    Add the tempeh to the skillet and cook until each side is lightly crisp and golden, about 3-4 minutes per side.

  • 5

    In another pan, lightly stir-fry the broccoli, red bell pepper, and snow peas until just tender yet still vibrant in color, about 4-5 minutes.

  • 6

    Combine the crispy glazed tempeh with the stir-fried vegetables on a plate. Serve immediately, enjoying the burst of flavors and textures.

Crispy Maple Glazed Tempeh with Vibrant Vegetable Stir-Fry

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

Crispy Maple Glazed Tempeh with Vibrant Vegetable Stir-Fry

YOUR SOLIN GENERATED RECIPE

Crispy Maple Glazed Tempeh with Vibrant Vegetable Stir-Fry

Enjoy this energizing meal where crispy tempeh meets a sweet maple glaze and is paired with a colorful medley of stir-fried vegetables. The slight crunch from the breadcrumb coating beautifully complements the tender tempeh and fresh vegetables, resulting in a satisfying dish perfect for any time of day.

NUTRITION

538kcal
Protein
34.5g
Fat
22.6g
Carbs
60.7g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

1 tbsp Maple Syrup

1/4 cup Panko Breadcrumbs

90g Broccoli

75g Red Bell Pepper

60g Snow Peas

1 tsp Olive Oil

2 cloves Garlic

1 tsp Fresh Ginger

1 tbsp Low-Sodium Soy Sauce

PREPARATION

  • 1

    Slice the tempeh into thin strips or bite-sized cubes. In a shallow bowl, whisk together the maple syrup and low-sodium soy sauce.

  • 2

    Coat the tempeh pieces first in the maple-soy mixture, then lightly toss them in the panko breadcrumbs ensuring an even coating.

  • 3

    Heat olive oil in a non-stick skillet over medium heat. Add minced garlic and grated fresh ginger, sautéing until fragrant.

  • 4

    Add the tempeh to the skillet and cook until each side is lightly crisp and golden, about 3-4 minutes per side.

  • 5

    In another pan, lightly stir-fry the broccoli, red bell pepper, and snow peas until just tender yet still vibrant in color, about 4-5 minutes.

  • 6

    Combine the crispy glazed tempeh with the stir-fried vegetables on a plate. Serve immediately, enjoying the burst of flavors and textures.