Snack · Japanese · 10 min
Tempeh and Edamame Stir-Fry with Ginger and Sesame
- Calories
- 249
- Protein
- 16g
- Carbs
- 25g
- Fat
- 8g
Ingredients
- 28.6 g tempeh
- 16.9 g edamame
- 98.9 g carrots
- 0.2 tsp sesame oil
- 15 ml reduced-sodium soy sauce
- 5 ml maple syrup
- 5 g ginger
- 3 g garlic
- 0.4 g sesame seeds
Method
- 01In a small bowl, whisk together 15 ml soy sauce, 5 ml maple syrup, 5 g grated ginger, and 3 g minced garlic to make the glaze.
- 02Heat 1 tsp sesame oil in a non-stick skillet over medium-high heat. Add 28.6 g cubed tempeh and sear for 3 to 4 minutes, tossing until crispy and golden brown.
- 03Add 80.1 g julienned carrots and 66.5 g shelled steamed edamame to the skillet. Sauté for 2 minutes until carrots are tender-crisp.
- 04Pour the ginger glaze over the skillet contents and toss rapidly for 60 seconds as the sauce bubbles and thickens.
- 05Transfer to a bowl and garnish with 0.4 g toasted sesame seeds before serving warm.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
