Crispy Tempeh and Black Bean Stir-Fry with Broccoli

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

Crispy Tempeh and Black Bean Stir-Fry with Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh and Black Bean Stir-Fry with Broccoli

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

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NUTRITION

501kcal
Protein
39.4g
Fat
20.3g
Carbs
46.9g

SERVINGS

1 serving

INGREDIENTS

135g Tempeh, cubed

1/2 cup Cooked Black Beans

1 cup Broccoli florets

1 tbsp Nutritional Yeast

1 tbsp Coconut Aminos

1 tsp Sesame Oil

1 clove Garlic, minced

1 tsp Fresh Ginger, grated

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PREPARATION

  • 1

    Slice the tempeh into bite-sized cubes and set aside.

  • 2

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

  • 3

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

  • 4

    Toss in the broccoli florets along with a tablespoon of water, then cover the pan for 2 minutes to allow the broccoli to steam until tender-crisp.

  • 5

    Remove the lid and add the rinsed black beans, minced garlic, and grated ginger to the pan.

  • 6

    In a small bowl, whisk together the coconut aminos and nutritional yeast, then pour the mixture over the stir-fry.

  • 7

    Sauté everything together for another 2-3 minutes until the sauce has thickened slightly and coated the ingredients evenly.

  • 8

    Serve immediately while hot and the broccoli is vibrant green.

Crispy Tempeh and Black Bean Stir-Fry with Broccoli

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

Crispy Tempeh and Black Bean Stir-Fry with Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh and Black Bean Stir-Fry with Broccoli

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

NUTRITION

501kcal
Protein
39.4g
Fat
20.3g
Carbs
46.9g

SERVINGS

1 serving

INGREDIENTS

135g Tempeh, cubed

1/2 cup Cooked Black Beans

1 cup Broccoli florets

1 tbsp Nutritional Yeast

1 tbsp Coconut Aminos

1 tsp Sesame Oil

1 clove Garlic, minced

1 tsp Fresh Ginger, grated

PREPARATION

  • 1

    Slice the tempeh into bite-sized cubes and set aside.

  • 2

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

  • 3

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

  • 4

    Toss in the broccoli florets along with a tablespoon of water, then cover the pan for 2 minutes to allow the broccoli to steam until tender-crisp.

  • 5

    Remove the lid and add the rinsed black beans, minced garlic, and grated ginger to the pan.

  • 6

    In a small bowl, whisk together the coconut aminos and nutritional yeast, then pour the mixture over the stir-fry.

  • 7

    Sauté everything together for another 2-3 minutes until the sauce has thickened slightly and coated the ingredients evenly.

  • 8

    Serve immediately while hot and the broccoli is vibrant green.