YOUR SOLIN GENERATED RECIPE
Tempeh Stir-Fry with Edamame and Quinoa
Pan-seared tempeh and edamame tossed with vibrant vegetables over fluffy quinoa, finished with a savory ginger-tamari glaze and toasted sesame seeds.
INGREDIENTS
115g Tempeh, cubed
75g Shelled Edamame
60g Cooked Quinoa
80g Broccoli Florets
40g Red Bell Pepper, sliced
10g Tamari
5g Fresh Ginger, minced
5g Garlic, minced
2g Sesame Oil
PREPARATION
Cook the quinoa according to the package instructions until fluffy and set aside.
Heat the sesame oil in a large non-stick skillet over medium-high heat.
Add the cubed tempeh to the skillet and sear until the edges are golden brown and crisp.
Toss in the broccoli florets, sliced bell peppers, and edamame, sautéing for 3-4 minutes until the vegetables are tender-crisp.
Stir in the minced garlic and fresh ginger, cooking for one minute until highly fragrant.
Pour the tamari over the mixture and stir well to coat all ingredients in the savory glaze.
Serve the hot stir-fry over the warm quinoa and enjoy immediately.