Sweet and Sour Sauce, Sorta...

I LOVE Asian food. LOVE IT.

I have realized that for a typical asian sauce you need three things, a sweetener, something salty and something sour. Mixing the three gives you a totally different flavour depending on what you use.

Your sweetener can be maple syrup, honey, agave, any syrup really, or even just plain granulated sugar which I personally avoid as much as I can, but that's totally your call.

For something salty, traditionally you would use soy sauce, depending on what type/brand you use your sauce will again take on a different flavour. If you wish to reduce your salt intake you could avoid it and use a low salt Coconut Aminos instead. I use this one from Naked Coconuts I find at a local organics store, its amazing.

For sour you can use any vinegar, traditionally Asian sauces use rice vinegar but I have used apple cider, homemade kombucha, red wine and (my favourite), balsamic vinegars. Another option is using any sour fruit juices, lemons, limes or pineapple work great, pineapple doubles as a sweet and a sour.

For my sauce, I usually use maple syrup, balsamic vinegar and a mix of brags and coconut aminos. It's so freakin yummy. I usually add one part of each, adjusting to taste, plus a bunch of onion and garlic powder. In a saucepan I heat until boiling, stirring frequently and reduce to a slow simmer while I cook the rest of the meal.

This sauce is incredible if you fry some tofu in a non stick pan then add it at the end to coat and turn it into this gooey, sticky, tasty, goodness. If you want it more like a real sauce and not a glaze, add some corn starch and veggie broth, this will mellow the flavour, give you more to work with and thicken it up.

Steam up your favourite veggies to lay on a bed of rice or noodles, then drizzle this sauce over top and CONSUME!

Happy Creating!

#Edibles