Crispy 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.

Crispy Maple Glazed Tempeh Stir-Fry with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Maple Glazed Tempeh Stir-Fry with Fresh Vegetables

Savor the delightful interplay of crispy, pan-fried tempeh smothered in a sweet maple glaze, tossed with a colorful medley of fresh vegetables for a vibrant, protein-packed stir-fry that’s both healthy and satisfying.

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NUTRITION

476kcal
Protein
34.6g
Fat
21.8g
Carbs
50.5g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh (Soybean curd, fermented, raw)

100g Broccoli (raw)

1 medium Red Bell Pepper (approx. 120g)

1 small Carrot (approx. 50g)

1 tbsp Maple Syrup

1 tsp Sesame Oil

1 clove Garlic

1 tsp Fresh Ginger

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PREPARATION

  • 1

    Slice the tempeh into small, bite-sized cubes or strips. Pat dry with paper towels to remove excess moisture.

  • 2

    Cut the broccoli into small florets, slice the red bell pepper into strips, and julienne the carrot for even cooking.

  • 3

    In a small bowl, whisk together the maple syrup, sesame oil, minced garlic, and grated ginger to make the glaze.

  • 4

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

  • 5

    Add the prepared vegetables to the skillet and stir-fry for an additional 3-4 minutes until they start to soften while still retaining crunch.

  • 6

    Pour the maple glaze over the tempeh and vegetables, tossing well to evenly coat. Allow the glaze to bubble and thicken slightly, about 1-2 minutes.

  • 7

    Remove from heat and serve immediately, enjoying the balance of crispy tempeh and fresh, vibrant vegetables.

Crispy 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.

Crispy Maple Glazed Tempeh Stir-Fry with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Maple Glazed Tempeh Stir-Fry with Fresh Vegetables

Savor the delightful interplay of crispy, pan-fried tempeh smothered in a sweet maple glaze, tossed with a colorful medley of fresh vegetables for a vibrant, protein-packed stir-fry that’s both healthy and satisfying.

NUTRITION

476kcal
Protein
34.6g
Fat
21.8g
Carbs
50.5g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh (Soybean curd, fermented, raw)

100g Broccoli (raw)

1 medium Red Bell Pepper (approx. 120g)

1 small Carrot (approx. 50g)

1 tbsp Maple Syrup

1 tsp Sesame Oil

1 clove Garlic

1 tsp Fresh Ginger

PREPARATION

  • 1

    Slice the tempeh into small, bite-sized cubes or strips. Pat dry with paper towels to remove excess moisture.

  • 2

    Cut the broccoli into small florets, slice the red bell pepper into strips, and julienne the carrot for even cooking.

  • 3

    In a small bowl, whisk together the maple syrup, sesame oil, minced garlic, and grated ginger to make the glaze.

  • 4

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

  • 5

    Add the prepared vegetables to the skillet and stir-fry for an additional 3-4 minutes until they start to soften while still retaining crunch.

  • 6

    Pour the maple glaze over the tempeh and vegetables, tossing well to evenly coat. Allow the glaze to bubble and thicken slightly, about 1-2 minutes.

  • 7

    Remove from heat and serve immediately, enjoying the balance of crispy tempeh and fresh, vibrant vegetables.