Crispy Tempeh with Roasted Broccoli and Peanut Sauce

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

Crispy Tempeh with Roasted Broccoli and Peanut Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh with Roasted Broccoli and Peanut Sauce

Savor the crunch of crispy, lightly seasoned tempeh paired with tender roasted broccoli, all drizzled with a tangy and creamy peanut sauce. This dish offers a delightful blend of textures and flavors, making it a satisfying meal perfect for a clean, balanced dinner.

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NUTRITION

505kcal
Protein
37.0g
Fat
30.6g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

150g Broccoli

1 tbsp Peanut Butter

1 tsp Soy Sauce

1 tsp Fresh Lime Juice

1 Garlic clove

1 tsp Fresh Ginger

0.5 tbsp Cornstarch

1 tsp Olive Oil

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PREPARATION

  • 1

    Press the tempeh lightly with paper towels to remove excess moisture. Cut it into bite-sized strips or cubes for crisping.

  • 2

    In a small bowl, mix the cornstarch with a pinch of salt and pepper. Toss the tempeh pieces in the cornstarch mixture until evenly coated.

  • 3

    Preheat your oven to 400°F. In a mixing bowl, toss the broccoli florets with olive oil, salt, and pepper. Spread them out on a baking sheet.

  • 4

    Roast the broccoli in the preheated oven for about 15-20 minutes, until tender and slightly charred on the edges.

  • 5

    While the broccoli roasts, heat a non-stick skillet over medium-high heat. Add a little olive oil and sear the coated tempeh pieces for 3-4 minutes per side until they become golden and crispy.

  • 6

    In a separate small bowl, combine peanut butter, soy sauce, lime juice, minced garlic, and grated fresh ginger. Add a splash of water to achieve a smooth, drizzling consistency for the sauce.

  • 7

    To serve, arrange the crispy tempeh and roasted broccoli on a plate, and drizzle generously with the peanut sauce. Enjoy this balanced, flavorful dish warm.

Crispy Tempeh with Roasted Broccoli and Peanut Sauce

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

Crispy Tempeh with Roasted Broccoli and Peanut Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh with Roasted Broccoli and Peanut Sauce

Savor the crunch of crispy, lightly seasoned tempeh paired with tender roasted broccoli, all drizzled with a tangy and creamy peanut sauce. This dish offers a delightful blend of textures and flavors, making it a satisfying meal perfect for a clean, balanced dinner.

NUTRITION

505kcal
Protein
37.0g
Fat
30.6g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

150g Broccoli

1 tbsp Peanut Butter

1 tsp Soy Sauce

1 tsp Fresh Lime Juice

1 Garlic clove

1 tsp Fresh Ginger

0.5 tbsp Cornstarch

1 tsp Olive Oil

PREPARATION

  • 1

    Press the tempeh lightly with paper towels to remove excess moisture. Cut it into bite-sized strips or cubes for crisping.

  • 2

    In a small bowl, mix the cornstarch with a pinch of salt and pepper. Toss the tempeh pieces in the cornstarch mixture until evenly coated.

  • 3

    Preheat your oven to 400°F. In a mixing bowl, toss the broccoli florets with olive oil, salt, and pepper. Spread them out on a baking sheet.

  • 4

    Roast the broccoli in the preheated oven for about 15-20 minutes, until tender and slightly charred on the edges.

  • 5

    While the broccoli roasts, heat a non-stick skillet over medium-high heat. Add a little olive oil and sear the coated tempeh pieces for 3-4 minutes per side until they become golden and crispy.

  • 6

    In a separate small bowl, combine peanut butter, soy sauce, lime juice, minced garlic, and grated fresh ginger. Add a splash of water to achieve a smooth, drizzling consistency for the sauce.

  • 7

    To serve, arrange the crispy tempeh and roasted broccoli on a plate, and drizzle generously with the peanut sauce. Enjoy this balanced, flavorful dish warm.