Vegan Sweet and Sour Sauce
This vegan sweet and sour sauce recipe is bright, sweet, and fantastic over rice, vegetables, or tofu! Made with a few simple pantry staple ingredients, and ready in 10 minutes.
This sauce gets it's classic sweetness from pineapple juice, and the bright color from paprika and chili flakes. It's fantastic tossed with crispy baked tofu and is an easy weeknight sauce for your favorite entrees.
Equipment
- saucepan
Ingredients
- 1 cup pineapple juice I used the juice from a 16-ounce can of pineapple
- 1/2 cup brown sugar
- 1/3 cup rice vinegar unseasoned
- 1 teaspoon paprika
- 1/2 teaspoon chili flakes
- 1/2 teaspoon ground ginger
- 1 tablespoon soy sauce/liquid aminos/tamari
- 2 tablespoons corn starch mixed with 3 tablespoons of cold water, must be cold for the corn starch to dissolve
Instructions
- In a sauce pan, add the pineapple juice and brown sugar, and whisk together over low heat.
- Add the rice vinegar, paprika, chili flakes, ground ginger, and soy sauce and bring to a boil. Once boiling, reduce heat to a low. In a separate bowl, mix the cornstarch and cold water until corn starch dissolves. Pour the corn starch into the pineapple juice mixture and mix well to combine.
- Allow sauce to cook over low heat for 5 minutes until thickened. Toss with steamed vegetables, jasmine rice, or crispy baked tofu and enjoy!
Video
Nutrition
Calories: 80kcalCarbohydrates: 19gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 133mgPotassium: 67mgFiber: 1gSugar: 16gVitamin A: 58IUVitamin C: 4mgCalcium: 17mgIron: 1mg
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