YOUR SOLIN GENERATED RECIPE
Silky Tempeh and Vegetable Stir-Fry with Edamame
Sautéed tempeh and crisp vegetables tossed in a savory ginger-garlic sauce, finished with a drizzle of toasted sesame oil.
INGREDIENTS
5 ounces Tempeh, cubed
3/4 cup Shelled Edamame
1/2 cup Broccoli florets
1/2 cup Red Bell Pepper, sliced
1 tablespoon Low-sodium Tamari
3/4 teaspoon Toasted Sesame Oil
1 clove Garlic, minced
1/2 teaspoon Fresh Ginger, grated
PREPARATION
Slice the tempeh into bite-sized cubes or thin strips.
Heat the sesame oil in a non-stick skillet or wok over medium-high heat.
Add the tempeh and cook for 5-6 minutes, turning occasionally until the edges are golden and crisp.
Toss in the broccoli florets and sliced red bell pepper, stir-frying for 3 minutes until the vegetables are bright and tender-crisp.
Add the shelled edamame, minced garlic, and grated ginger to the pan.
Stir-fry for another 2 minutes until the aromatics are fragrant.
Pour the tamari over the mixture and toss well to ensure every piece is coated in the savory sauce.
Remove from heat and serve immediately while the vegetables are vibrant.