Crispy Maple Glazed Tempeh Stir-Fry with Fresh Veggies

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 Veggies

YOUR SOLIN GENERATED RECIPE

Crispy Maple Glazed Tempeh Stir-Fry with Fresh Veggies

Enjoy this vibrant stir-fry featuring crispy, pan-seared tempeh glazed in a sweet maple-soy reduction, tossed with fresh broccoli, red bell pepper, and red onion. Enhanced with garlic and a hint of olive oil, it’s finished with a sprinkle of sesame seeds for a delightful crunch and burst of flavor.

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NUTRITION

475kcal
Protein
35.5g
Fat
22.8g
Carbs
40.9g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

1 cup Broccoli (91g)

1/2 cup Red Bell Pepper (75g)

1/4 cup Red Onion (40g)

1 tbsp Maple Syrup

1 tbsp Low Sodium Soy Sauce

1 tsp Olive Oil

1 clove Garlic

1 tsp Sesame Seeds

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PREPARATION

  • 1

    Press the tempeh lightly with a paper towel to remove excess moisture, then cut it into bite-sized cubes or strips.

  • 2

    In a small bowl, whisk together maple syrup and low sodium soy sauce to form the glaze.

  • 3

    Heat olive oil in a non-stick skillet over medium-high heat. Add the tempeh pieces and sear until the edges are golden and crispy, about 3-4 minutes per side.

  • 4

    Add the minced garlic to the skillet during the last minute of cooking with tempeh, ensuring it doesn’t burn.

  • 5

    Remove the crispy tempeh from the pan and set aside. In the same skillet, add broccoli, red bell pepper, and red onion. Stir-fry for about 3-4 minutes until the veggies are tender yet crisp.

  • 6

    Return the tempeh to the skillet and drizzle the maple-soy glaze over the stir-fry. Toss well to coat everything evenly and let it heat through for 1-2 minutes.

  • 7

    Plate the stir-fry and garnish with a sprinkle of sesame seeds. Serve immediately and enjoy!

Crispy Maple Glazed Tempeh Stir-Fry with Fresh Veggies

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 Veggies

YOUR SOLIN GENERATED RECIPE

Crispy Maple Glazed Tempeh Stir-Fry with Fresh Veggies

Enjoy this vibrant stir-fry featuring crispy, pan-seared tempeh glazed in a sweet maple-soy reduction, tossed with fresh broccoli, red bell pepper, and red onion. Enhanced with garlic and a hint of olive oil, it’s finished with a sprinkle of sesame seeds for a delightful crunch and burst of flavor.

NUTRITION

475kcal
Protein
35.5g
Fat
22.8g
Carbs
40.9g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

1 cup Broccoli (91g)

1/2 cup Red Bell Pepper (75g)

1/4 cup Red Onion (40g)

1 tbsp Maple Syrup

1 tbsp Low Sodium Soy Sauce

1 tsp Olive Oil

1 clove Garlic

1 tsp Sesame Seeds

PREPARATION

  • 1

    Press the tempeh lightly with a paper towel to remove excess moisture, then cut it into bite-sized cubes or strips.

  • 2

    In a small bowl, whisk together maple syrup and low sodium soy sauce to form the glaze.

  • 3

    Heat olive oil in a non-stick skillet over medium-high heat. Add the tempeh pieces and sear until the edges are golden and crispy, about 3-4 minutes per side.

  • 4

    Add the minced garlic to the skillet during the last minute of cooking with tempeh, ensuring it doesn’t burn.

  • 5

    Remove the crispy tempeh from the pan and set aside. In the same skillet, add broccoli, red bell pepper, and red onion. Stir-fry for about 3-4 minutes until the veggies are tender yet crisp.

  • 6

    Return the tempeh to the skillet and drizzle the maple-soy glaze over the stir-fry. Toss well to coat everything evenly and let it heat through for 1-2 minutes.

  • 7

    Plate the stir-fry and garnish with a sprinkle of sesame seeds. Serve immediately and enjoy!