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 hearty flavors of pan-seared tempeh glazed in a sweet maple-soy sauce, tossed with crisp snap peas, red bell pepper, broccoli, and edamame. This vibrant stir-fry delivers a balanced punch of protein and colorful vegetables, making each bite as nutritious as it is delicious.

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NUTRITION

481kcal
Protein
36.9g
Fat
19.5g
Carbs
47.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Tempeh (142g)

1/2 cup Shelled Edamame (75g)

1/2 medium Red Bell Pepper (75g)

1/2 cup Snap Peas (50g)

1/2 cup Broccoli (45g)

1 tbsp Maple Syrup (20g)

1 tbsp Low Sodium Soy Sauce (16g)

1 tsp Olive Oil (5g)

1 Garlic clove

1 tsp Fresh Ginger

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PREPARATION

  • 1

    Press the tempeh gently to remove excess moisture and cut it into bite-sized cubes.

  • 2

    In a small bowl, combine maple syrup, soy sauce, minced garlic, and grated ginger to create the glaze.

  • 3

    Heat olive oil in a non-stick skillet or wok over medium heat and add the tempeh cubes. Sauté until lightly browned on all sides, about 5-7 minutes.

  • 4

    Add the red bell pepper, snap peas, and broccoli to the skillet. Stir-fry for an additional 3-4 minutes until the vegetables are crisp-tender.

  • 5

    Drizzle the maple-soy glaze over the tempeh and vegetables, stirring well to coat evenly. Allow the mixture to cook for another 1-2 minutes so the glaze thickens slightly.

  • 6

    Stir in the shelled edamame and heat through for an extra minute, then remove from heat and serve immediately.

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 hearty flavors of pan-seared tempeh glazed in a sweet maple-soy sauce, tossed with crisp snap peas, red bell pepper, broccoli, and edamame. This vibrant stir-fry delivers a balanced punch of protein and colorful vegetables, making each bite as nutritious as it is delicious.

NUTRITION

481kcal
Protein
36.9g
Fat
19.5g
Carbs
47.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Tempeh (142g)

1/2 cup Shelled Edamame (75g)

1/2 medium Red Bell Pepper (75g)

1/2 cup Snap Peas (50g)

1/2 cup Broccoli (45g)

1 tbsp Maple Syrup (20g)

1 tbsp Low Sodium Soy Sauce (16g)

1 tsp Olive Oil (5g)

1 Garlic clove

1 tsp Fresh Ginger

PREPARATION

  • 1

    Press the tempeh gently to remove excess moisture and cut it into bite-sized cubes.

  • 2

    In a small bowl, combine maple syrup, soy sauce, minced garlic, and grated ginger to create the glaze.

  • 3

    Heat olive oil in a non-stick skillet or wok over medium heat and add the tempeh cubes. Sauté until lightly browned on all sides, about 5-7 minutes.

  • 4

    Add the red bell pepper, snap peas, and broccoli to the skillet. Stir-fry for an additional 3-4 minutes until the vegetables are crisp-tender.

  • 5

    Drizzle the maple-soy glaze over the tempeh and vegetables, stirring well to coat evenly. Allow the mixture to cook for another 1-2 minutes so the glaze thickens slightly.

  • 6

    Stir in the shelled edamame and heat through for an extra minute, then remove from heat and serve immediately.