Crispy Tempeh Stir Fry with Edamame 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 Edamame and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Stir Fry with Edamame and Quinoa

Pan-seared tempeh cubes and edamame tossed with vibrant broccoli and bell peppers over fluffy quinoa, finished with a savory ginger-soy glaze.

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NUTRITION

486kcal
Protein
41.9g
Fat
23.3g
Carbs
39.8g

SERVINGS

1 serving

INGREDIENTS

160g Tempeh

40g Shelled Edamame

46g Cooked Quinoa

91g Broccoli Florets

50g Red Bell Pepper

1 tbsp Tamari

0.5 tsp Sesame Oil

1 clove Garlic

1 tsp Fresh Ginger

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PREPARATION

  • 1

    Prepare the quinoa according to package directions and set aside.

  • 2

    Slice the tempeh into bite-sized cubes and finely chop the garlic and ginger.

  • 3

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

  • 4

    Add the tempeh cubes to the skillet and sear until they are golden brown and crispy on all sides.

  • 5

    Toss the broccoli florets and sliced red bell peppers into the pan, sautéing for 3-4 minutes until tender-crisp.

  • 6

    Stir in the shelled edamame, minced garlic, and grated ginger, cooking for another 2 minutes until fragrant.

  • 7

    Pour the tamari over the mixture and stir well to ensure everything is evenly coated in the glaze.

  • 8

    Serve the crispy tempeh and vegetable mixture over the warm quinoa.

Crispy Tempeh Stir Fry with Edamame 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 Edamame and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Stir Fry with Edamame and Quinoa

Pan-seared tempeh cubes and edamame tossed with vibrant broccoli and bell peppers over fluffy quinoa, finished with a savory ginger-soy glaze.

NUTRITION

486kcal
Protein
41.9g
Fat
23.3g
Carbs
39.8g

SERVINGS

1 serving

INGREDIENTS

160g Tempeh

40g Shelled Edamame

46g Cooked Quinoa

91g Broccoli Florets

50g Red Bell Pepper

1 tbsp Tamari

0.5 tsp Sesame Oil

1 clove Garlic

1 tsp Fresh Ginger

PREPARATION

  • 1

    Prepare the quinoa according to package directions and set aside.

  • 2

    Slice the tempeh into bite-sized cubes and finely chop the garlic and ginger.

  • 3

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

  • 4

    Add the tempeh cubes to the skillet and sear until they are golden brown and crispy on all sides.

  • 5

    Toss the broccoli florets and sliced red bell peppers into the pan, sautéing for 3-4 minutes until tender-crisp.

  • 6

    Stir in the shelled edamame, minced garlic, and grated ginger, cooking for another 2 minutes until fragrant.

  • 7

    Pour the tamari over the mixture and stir well to ensure everything is evenly coated in the glaze.

  • 8

    Serve the crispy tempeh and vegetable mixture over the warm quinoa.