Crispy Tempeh Stir-Fry with Broccoli and Quinoa

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 Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Stir-Fry with Broccoli and Quinoa

Pan-seared tempeh and broccoli florets tossed in a savory ginger-garlic sauce, served over fluffy quinoa with a toasted sesame finish.

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NUTRITION

507kcal
Protein
41.6g
Fat
26g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

6.3 ounces Tempeh

1.1 cups Broccoli florets

0.25 cup Cooked Quinoa

1 teaspoon Avocado Oil

1 tablespoon Coconut Aminos

0.7 teaspoon Sesame Seeds

1 teaspoon Fresh Ginger

1 clove Garlic

1 teaspoon Rice Vinegar

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PREPARATION

  • 1

    Steam the tempeh for 10 minutes to remove bitterness and soften the texture

  • 2

    Cube the steamed tempeh into bite-sized pieces and pat dry with a paper towel

  • 3

    Heat avocado oil in a large non-stick skillet over medium-high heat

  • 4

    Add tempeh cubes and sear until golden brown and crispy on all sides

  • 5

    Toss in the broccoli florets and a tablespoon of water, then cover the pan for 2 minutes to steam-fry

  • 6

    Whisk together coconut aminos, rice vinegar, minced ginger, and garlic in a small bowl

  • 7

    Pour the sauce over the tempeh and broccoli, stirring constantly until the liquid glazes the ingredients

  • 8

    Serve the stir-fry over the warm cooked quinoa and garnish with toasted sesame seeds

Crispy Tempeh Stir-Fry with Broccoli and Quinoa

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 Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Stir-Fry with Broccoli and Quinoa

Pan-seared tempeh and broccoli florets tossed in a savory ginger-garlic sauce, served over fluffy quinoa with a toasted sesame finish.

NUTRITION

507kcal
Protein
41.6g
Fat
26g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

6.3 ounces Tempeh

1.1 cups Broccoli florets

0.25 cup Cooked Quinoa

1 teaspoon Avocado Oil

1 tablespoon Coconut Aminos

0.7 teaspoon Sesame Seeds

1 teaspoon Fresh Ginger

1 clove Garlic

1 teaspoon Rice Vinegar

PREPARATION

  • 1

    Steam the tempeh for 10 minutes to remove bitterness and soften the texture

  • 2

    Cube the steamed tempeh into bite-sized pieces and pat dry with a paper towel

  • 3

    Heat avocado oil in a large non-stick skillet over medium-high heat

  • 4

    Add tempeh cubes and sear until golden brown and crispy on all sides

  • 5

    Toss in the broccoli florets and a tablespoon of water, then cover the pan for 2 minutes to steam-fry

  • 6

    Whisk together coconut aminos, rice vinegar, minced ginger, and garlic in a small bowl

  • 7

    Pour the sauce over the tempeh and broccoli, stirring constantly until the liquid glazes the ingredients

  • 8

    Serve the stir-fry over the warm cooked quinoa and garnish with toasted sesame seeds