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.

Maple Glazed Tempeh Stir-Fry with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Maple Glazed Tempeh Stir-Fry with Fresh Vegetables

Enjoy a vibrant stir-fry loaded with marinated tempeh, crunchy bell peppers, tender broccoli, and snap peas, all brightened with a hint of ginger and sweet maple glaze. This dish is a flavorful, satisfying meal that balances protein and veggies with a delightful sauce.

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NUTRITION

566kcal
Protein
35.2g
Fat
32.8g
Carbs
49.1g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

1 tbsp Maple Syrup

1 medium Red Bell Pepper

1 cup Broccoli

1 serving Snap Peas (50g)

2 cloves Garlic

1 tsp Fresh Ginger

1 tbsp Olive Oil

1 tbsp Low-Sodium Soy Sauce

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PREPARATION

  • 1

    Slice the tempeh into thin strips for better absorption of the glaze.

  • 2

    In a small bowl, mix the maple syrup with the soy sauce. Set aside the glaze.

  • 3

    Heat olive oil in a large non-stick skillet or wok over medium-high heat.

  • 4

    Add the sliced tempeh and sear until lightly golden on all sides, about 4-5 minutes.

  • 5

    Add minced garlic and grated ginger to the skillet, stirring for about 30 seconds until fragrant.

  • 6

    Toss in the chopped red bell pepper, broccoli florets, and snap peas. Stir-fry for 3-4 minutes, ensuring the vegetables remain crisp.

  • 7

    Pour the maple-soy glaze over the tempeh and vegetables. Stir well to coat evenly and cook for an additional 1-2 minutes so the glaze thickens slightly.

  • 8

    Remove from heat and serve immediately, enjoying the balance of sweet, savory, and fresh crunchy textures.

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.

Maple Glazed Tempeh Stir-Fry with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Maple Glazed Tempeh Stir-Fry with Fresh Vegetables

Enjoy a vibrant stir-fry loaded with marinated tempeh, crunchy bell peppers, tender broccoli, and snap peas, all brightened with a hint of ginger and sweet maple glaze. This dish is a flavorful, satisfying meal that balances protein and veggies with a delightful sauce.

NUTRITION

566kcal
Protein
35.2g
Fat
32.8g
Carbs
49.1g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

1 tbsp Maple Syrup

1 medium Red Bell Pepper

1 cup Broccoli

1 serving Snap Peas (50g)

2 cloves Garlic

1 tsp Fresh Ginger

1 tbsp Olive Oil

1 tbsp Low-Sodium Soy Sauce

PREPARATION

  • 1

    Slice the tempeh into thin strips for better absorption of the glaze.

  • 2

    In a small bowl, mix the maple syrup with the soy sauce. Set aside the glaze.

  • 3

    Heat olive oil in a large non-stick skillet or wok over medium-high heat.

  • 4

    Add the sliced tempeh and sear until lightly golden on all sides, about 4-5 minutes.

  • 5

    Add minced garlic and grated ginger to the skillet, stirring for about 30 seconds until fragrant.

  • 6

    Toss in the chopped red bell pepper, broccoli florets, and snap peas. Stir-fry for 3-4 minutes, ensuring the vegetables remain crisp.

  • 7

    Pour the maple-soy glaze over the tempeh and vegetables. Stir well to coat evenly and cook for an additional 1-2 minutes so the glaze thickens slightly.

  • 8

    Remove from heat and serve immediately, enjoying the balance of sweet, savory, and fresh crunchy textures.