Crispy Tempeh Stir Fry with Broccoli and Snap Peas

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 Snap Peas

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Stir Fry with Broccoli and Snap Peas

Pan-seared tempeh tossed with fresh broccoli and snap peas in a savory ginger-garlic sauce, finished with a sprinkle of toasted sesame seeds.

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NUTRITION

429kcal
Protein
40.2g
Fat
20.8g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

6.17 ounces Tempeh, sliced into strips

1 cup Broccoli florets

1/2 cup Sugar snap peas

1 tablespoon Coconut aminos

1 teaspoon Fresh ginger, minced

1 clove Garlic, minced

1 teaspoon Toasted sesame seeds

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PREPARATION

  • 1

    Steam the tempeh strips for 10 minutes to remove any bitterness and create a tender texture.

  • 2

    Heat a large non-stick skillet over medium-high heat and sear the steamed tempeh until golden brown and crispy on both sides.

  • 3

    Add the broccoli florets and snap peas to the skillet with a tablespoon of water, then cover with a lid for 2 minutes to steam-fry until vibrant green.

  • 4

    In a small bowl, whisk together the coconut aminos, minced ginger, and minced garlic.

  • 5

    Remove the lid and pour the sauce over the tempeh and vegetables, tossing constantly for 1 minute until the sauce thickens and coats the ingredients.

  • 6

    Transfer to a plate and garnish with toasted sesame seeds before serving.

Crispy Tempeh Stir Fry with Broccoli and Snap Peas

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 Snap Peas

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Stir Fry with Broccoli and Snap Peas

Pan-seared tempeh tossed with fresh broccoli and snap peas in a savory ginger-garlic sauce, finished with a sprinkle of toasted sesame seeds.

NUTRITION

429kcal
Protein
40.2g
Fat
20.8g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

6.17 ounces Tempeh, sliced into strips

1 cup Broccoli florets

1/2 cup Sugar snap peas

1 tablespoon Coconut aminos

1 teaspoon Fresh ginger, minced

1 clove Garlic, minced

1 teaspoon Toasted sesame seeds

PREPARATION

  • 1

    Steam the tempeh strips for 10 minutes to remove any bitterness and create a tender texture.

  • 2

    Heat a large non-stick skillet over medium-high heat and sear the steamed tempeh until golden brown and crispy on both sides.

  • 3

    Add the broccoli florets and snap peas to the skillet with a tablespoon of water, then cover with a lid for 2 minutes to steam-fry until vibrant green.

  • 4

    In a small bowl, whisk together the coconut aminos, minced ginger, and minced garlic.

  • 5

    Remove the lid and pour the sauce over the tempeh and vegetables, tossing constantly for 1 minute until the sauce thickens and coats the ingredients.

  • 6

    Transfer to a plate and garnish with toasted sesame seeds before serving.