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 featuring firm tempeh glazed with a subtle maple-sweet sauce, tossed with crisp red bell pepper, tender broccoli, and a pop of protein-rich edamame. This dish offers a perfect balance of savory and sweet flavors with a satisfying crunchy texture from fresh vegetables.

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NUTRITION

525kcal
Protein
41.8g
Fat
21.2g
Carbs
50.1g

SERVINGS

1 serving

INGREDIENTS

150 grams Tempeh

50 grams Shelled Edamame

100 grams Red Bell Pepper

100 grams Broccoli

1 tablespoon Maple Syrup

1 tablespoon Low-Sodium Soy Sauce

1 teaspoon Sesame Oil

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Heat the sesame oil in a large non-stick skillet or wok over medium heat.

  • 4

    Add the tempeh cubes and stir-fry until they start to turn golden, about 4-5 minutes.

  • 5

    Toss in the red bell pepper and broccoli, stirring continuously for about 3 minutes until the vegetables begin to soften while remaining crisp.

  • 6

    Add the shelled edamame and pour in the maple-soy glaze. Continue stirring for another 2 minutes to ensure the tempeh and vegetables are evenly coated.

  • 7

    Remove from heat and serve immediately, enjoying the balance of savory tempeh and fresh vegetables with a hint of sweet glaze.

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 featuring firm tempeh glazed with a subtle maple-sweet sauce, tossed with crisp red bell pepper, tender broccoli, and a pop of protein-rich edamame. This dish offers a perfect balance of savory and sweet flavors with a satisfying crunchy texture from fresh vegetables.

NUTRITION

525kcal
Protein
41.8g
Fat
21.2g
Carbs
50.1g

SERVINGS

1 serving

INGREDIENTS

150 grams Tempeh

50 grams Shelled Edamame

100 grams Red Bell Pepper

100 grams Broccoli

1 tablespoon Maple Syrup

1 tablespoon Low-Sodium Soy Sauce

1 teaspoon Sesame Oil

PREPARATION

  • 1

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

  • 2

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

  • 3

    Heat the sesame oil in a large non-stick skillet or wok over medium heat.

  • 4

    Add the tempeh cubes and stir-fry until they start to turn golden, about 4-5 minutes.

  • 5

    Toss in the red bell pepper and broccoli, stirring continuously for about 3 minutes until the vegetables begin to soften while remaining crisp.

  • 6

    Add the shelled edamame and pour in the maple-soy glaze. Continue stirring for another 2 minutes to ensure the tempeh and vegetables are evenly coated.

  • 7

    Remove from heat and serve immediately, enjoying the balance of savory tempeh and fresh vegetables with a hint of sweet glaze.