SWEET AND TANGY SAUCE
This Sweet and Tangy Sauce is perfect to pour over so many of your plant-based meals. Pour it on your stir fry, your rice, your vegan chicken, or whatever you desire.
Ingredients
- 1 head cauliflower small head of cauliflower cut into florets and/or faux chicken nuggets prepared as directed.
- ¼ to ½ C onion largely chopped
- 1/3 C soy sauce low-sodium
- ¼ C maple syrup or agave
- ¼ C rice vinegar
- 1 T garlic minced
- 1 tsp. toasted sesame oil
- ½ tsp ginger powdered
- 1 ½ Tbsp cornstarch
- ¼ C water
- Sesame seeds for topping
Instructions
- Preheat over to 450. Grease pan or use parchment paper.
- Lay out onion, cauliflower and/or faux chicken pieces single layer. Bake 10 minutes on center rack.
- (After 10 minutes flip and cook for another 10 minutes)
- Add garlic and sesame oil to a pan and fry for a moment. Add soy sauce, sweetener, ginger, and rice vinegar.
- Bring that to a boil and then turn down.
- Whisk water into corn starch until dissolved.
- Whisk cornstarch into mixture and cook on medium for 2 minutes. This will thicken right away.
- After food is in oven for 20 minutes you can broil for 2 minutes if desired.
- Pour sauce over food. Serve with rice. Top with sesame seeds.