Crispy Maple Glazed Tempeh Stir-Fry

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

Crispy Maple Glazed Tempeh Stir-Fry

YOUR SOLIN GENERATED RECIPE

Crispy Maple Glazed Tempeh Stir-Fry

Enjoy a savory and sweet stir-fry featuring crispy, golden-brown tempeh glazed in a maple-soy reduction tossed with vibrant bell peppers, broccoli, and carrots. This dish delivers a satisfying crunch and a burst of flavor in every bite, perfect for a hearty breakfast, lunch, or dinner.

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NUTRITION

553kcal
Protein
41.4g
Fat
25.7g
Carbs
53.1g

SERVINGS

1 serving

INGREDIENTS

175g Tempeh

1 medium Red Bell Pepper

100g Broccoli

50g Carrot

1 tbsp Maple Syrup

1 tbsp Low Sodium Soy Sauce

2 cloves Garlic

1 tsp Fresh Ginger

1 tsp Olive Oil

1 tsp Sesame Seeds (optional)

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PREPARATION

  • 1

    Slice the tempeh into thin strips or cubes for crispiness.

  • 2

    Cut the red bell pepper into strips, chop the broccoli into bite-sized florets, and slice the carrot into thin rounds.

  • 3

    In a small bowl, whisk together the maple syrup, soy sauce, minced garlic, and grated fresh ginger to form the glaze.

  • 4

    Heat olive oil in a non-stick skillet over medium heat. Add the tempeh and cook until golden and crispy on all sides, about 5-7 minutes.

  • 5

    Add the bell pepper, broccoli, and carrot to the pan. Stir-fry for an additional 3-4 minutes until the vegetables are tender-crisp.

  • 6

    Pour the maple glaze over the tempeh and vegetables, and toss to evenly coat. Cook for another 1-2 minutes until the glaze slightly thickens.

  • 7

    Remove from heat and sprinkle with sesame seeds if using. Serve warm.

Crispy Maple Glazed Tempeh Stir-Fry

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

Crispy Maple Glazed Tempeh Stir-Fry

YOUR SOLIN GENERATED RECIPE

Crispy Maple Glazed Tempeh Stir-Fry

Enjoy a savory and sweet stir-fry featuring crispy, golden-brown tempeh glazed in a maple-soy reduction tossed with vibrant bell peppers, broccoli, and carrots. This dish delivers a satisfying crunch and a burst of flavor in every bite, perfect for a hearty breakfast, lunch, or dinner.

NUTRITION

553kcal
Protein
41.4g
Fat
25.7g
Carbs
53.1g

SERVINGS

1 serving

INGREDIENTS

175g Tempeh

1 medium Red Bell Pepper

100g Broccoli

50g Carrot

1 tbsp Maple Syrup

1 tbsp Low Sodium Soy Sauce

2 cloves Garlic

1 tsp Fresh Ginger

1 tsp Olive Oil

1 tsp Sesame Seeds (optional)

PREPARATION

  • 1

    Slice the tempeh into thin strips or cubes for crispiness.

  • 2

    Cut the red bell pepper into strips, chop the broccoli into bite-sized florets, and slice the carrot into thin rounds.

  • 3

    In a small bowl, whisk together the maple syrup, soy sauce, minced garlic, and grated fresh ginger to form the glaze.

  • 4

    Heat olive oil in a non-stick skillet over medium heat. Add the tempeh and cook until golden and crispy on all sides, about 5-7 minutes.

  • 5

    Add the bell pepper, broccoli, and carrot to the pan. Stir-fry for an additional 3-4 minutes until the vegetables are tender-crisp.

  • 6

    Pour the maple glaze over the tempeh and vegetables, and toss to evenly coat. Cook for another 1-2 minutes until the glaze slightly thickens.

  • 7

    Remove from heat and sprinkle with sesame seeds if using. Serve warm.