Name: Mung Tempeh Stir-Fry with Peanut Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Mung tempeh; 0.5 tbsp Peanut butter; 1 tbsp Tamari; 1 tsp Lime juice; 0.5 tsp Sriracha; 1 tsp Ginger; 1 clove Garlic; 1 cup Broccoli florets; 0.5 cup Red bell pepper; 0.25 tsp Sesame oil; 1 tbsp Water; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

YOUR SOLIN GENERATED RECIPE

Mung Tempeh Stir-Fry with Peanut Sauce

Mung tempeh and crisp vegetables pan-seared until golden, then tossed in a creamy, savory peanut sauce for a satisfying crunch.

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NUTRITION

Protein

52.2g

Fat

21.8g

Carbs

48.7g

SERVINGS

1 serving

INGREDIENTS

8 oz Mung tempeh

0.5 tbsp Peanut butter

1 tbsp Tamari

1 tsp Lime juice

0.5 tsp Sriracha

1 tsp Ginger

1 clove Garlic

1 cup Broccoli florets

0.5 cup Red bell pepper

0.25 tsp Sesame oil

1 tbsp Water

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Slice the mung tempeh into bite-sized cubes.
2
In a small bowl, whisk together the peanut butter, tamari, lime juice, sriracha, and water until the sauce is smooth.
3
Heat the sesame oil in a large non-stick skillet over medium-high heat.
4
Add the tempeh cubes to the skillet and cook for 6-8 minutes, turning occasionally until all sides are golden and crispy.
5
Add the minced garlic and ginger to the pan, sautéing for 1 minute until fragrant.
6
Stir in the broccoli florets and sliced red bell pepper, cooking for 4-5 minutes until the vegetables are tender-crisp.
7
Season the mixture with sea salt and black pepper.
8
Pour the peanut sauce over the stir-fry and toss for 1 minute until the sauce thickens and coats every piece.
9
Serve immediately in a bowl.