Crispy Tempeh Stir-Fry with Broccoli and Edamame

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

Crispy Tempeh Stir-Fry with Broccoli and Edamame

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Stir-Fry with Broccoli and Edamame

Pan-seared tempeh cubes tossed with steamed broccoli and edamame in a savory ginger-tamari glaze, finished with a sprinkle of toasted sesame seeds.

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NUTRITION

500kcal
Protein
44.1g
Fat
25.4g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh, cubed

80g Shelled Edamame

150g Broccoli Florets

1 tsp Avocado Oil

1 tbsp Tamari

1 tsp Fresh Ginger, grated

1 clove Garlic, minced

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PREPARATION

  • 1

    Slice the tempeh into small, even bite-sized cubes.

  • 2

    Steam the broccoli florets for 3-4 minutes until they are tender-crisp and bright green.

  • 3

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

  • 4

    Add the tempeh cubes to the skillet and sear for 5-7 minutes, turning occasionally, until all sides are golden brown and crispy.

  • 5

    Lower the heat to medium and stir in the minced garlic, grated ginger, and shelled edamame.

  • 6

    Add the steamed broccoli to the pan and pour the tamari over the mixture.

  • 7

    Toss everything together for 1-2 minutes until the sauce has thickened slightly and evenly coats the ingredients.

  • 8

    Remove from heat and serve immediately while hot.

Crispy Tempeh Stir-Fry with Broccoli and Edamame

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

Crispy Tempeh Stir-Fry with Broccoli and Edamame

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Stir-Fry with Broccoli and Edamame

Pan-seared tempeh cubes tossed with steamed broccoli and edamame in a savory ginger-tamari glaze, finished with a sprinkle of toasted sesame seeds.

NUTRITION

500kcal
Protein
44.1g
Fat
25.4g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh, cubed

80g Shelled Edamame

150g Broccoli Florets

1 tsp Avocado Oil

1 tbsp Tamari

1 tsp Fresh Ginger, grated

1 clove Garlic, minced

PREPARATION

  • 1

    Slice the tempeh into small, even bite-sized cubes.

  • 2

    Steam the broccoli florets for 3-4 minutes until they are tender-crisp and bright green.

  • 3

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

  • 4

    Add the tempeh cubes to the skillet and sear for 5-7 minutes, turning occasionally, until all sides are golden brown and crispy.

  • 5

    Lower the heat to medium and stir in the minced garlic, grated ginger, and shelled edamame.

  • 6

    Add the steamed broccoli to the pan and pour the tamari over the mixture.

  • 7

    Toss everything together for 1-2 minutes until the sauce has thickened slightly and evenly coats the ingredients.

  • 8

    Remove from heat and serve immediately while hot.