Sweet And Sour Fish Recipe

Nutrition Facts (per serving)
500	Calories
20g	Fat
64g	Carbs
23g	Protein

Show Full Nutrition Label Hide Full Nutrition Label

×

Nutrition Facts
Servings: 3
Amount per serving
Calories	500
% Daily Value*
Total Fat 20g	26%
Saturated Fat 5g	23%
Cholesterol 0mg	0%
Sodium 771mg	34%
Total Carbohydrate 64g	23%
Dietary Fiber 3g	9%
Total Sugars 33g
Protein 23g
Vitamin C 88mg	441%
Calcium 143mg	11%
Iron 4mg	21%
Potassium 784mg	17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Sweet-and-sour dishes are always popular at Chinese restaurants, but they typically contain meat, poultry, or seafood and are out for vegetarians and vegans. This recipe is the perfect solution.

It's made with tempeh simmered with pineapples and peppers in an easy homemade sauce of tangy vinegar and sugar. Serve it on its own or over rice, Israeli couscous, or a  whole grain.

This is just one recipe. There are so many more ways to use versatile tempeh—tacos, teriyaki, chili, gyros, barbecue—as a meat substitute, you'll never get bored.

For the Tempeh:

• 1 (8 to 10-ounce) package tempeh, cut into 1-inch cubes

• 3/4 cup vegetable broth

• 2 tablespoons soy sauce

• 2 tablespoons olive oil

For the Sauce:

• 1 (15-ounce) can pineapple chunks, juice reserved

• 2 tablespoons brown sugar

• 1/4 cup cider vinegar, or white vinegar

• 1 tablespoon cornstarch

• 1 green or red bell pepper, cut into 1-inch squares

• 1 medium onion, chopped

• Cooked rice, or couscous, for serving

Prepare the Tempeh

1. Gather the tempeh ingredients.

   The Spruce / Ahlam Raffii

2. In a skillet, braise the tempeh in vegetable broth and soy sauce for 10 minutes to soften it.

   The Spruce / Ahlam Raffii

3. Remove from pan and reserve the braising liquid for the sweet-and-sour sauce.

   The Spruce / Ahlam Raffii

4. In a separate skillet, saute the tempeh in olive oil over medium-high heat until browned, about 3 to 5 minutes.

   The Spruce / Ahlam Raffii

Make the Sauce

1. Gather the sauce ingredients.

   The Spruce / Ahlam Raffii

2. Combined the reserved pineapple juice, brown sugar, vinegar, and cornstarch with the reserved braising liquid in a saucepan, stirring to mix well. Bring to a simmer over medium-high heat, stirring constantly.

   The Spruce / Ahlam Raffii

3. Add the peppers and onions to the sauce and continue to stir until the sauce has thickened.

   The Spruce / Ahlam Raffii

4. Reduce the heat, add the braised tempeh cubes, pineapple chunks, and simmer until heated through.

   The Spruce / Ahlam Raffii

5. Serve over rice, another whole grain, or couscous.

   The Spruce / Ahlam Raffii

More About Tempeh

Tempeh is a soy food that is high in protein and is often used as a meat substitute. Although tempeh is made from soy, it has an entirely different taste than tofu. Tempeh has a nutty flavor before taking on the flavor of the dish it's used in, whereas tofu is typically tasteless before taking on other flavors.

Tofu crumbles easily and tempeh has a firm texture. The soybeans in tempeh are kept whole and pressed together while those in tofu are ground. If you are avoiding soy, tempeh also can be found made with black beans or chickpeas.

Most tempeh brands have added grains, such as barley, and are therefore not gluten-free, so make sure you check the label or make your own tempeh.

Sweet And Sour Fish Recipe

Source: https://www.thespruceeats.com/sweet-and-sour-tofu-695275

Posted by: georgedanythas.blogspot.com

Share this post