This recipe was definitely a bit of an experiment. I read about twenty recipes for sweet and sour sauce, and they all had similar ingredients, but in very different combinations and quantities. So, as usual, I just decided to wing it.
And it worked! Hurrah!
I've always wondered what goes into sweet and sour sauce, since it's not as easy to guess as most other recipes. While I'm sure this isn't how the ancient Chinese made it, it turned out just like the sweet and sour sauce I'm used to, so I'd call it a pretty massive success.
Plus it was delicious. I served it over some tofu (which I actually cooked right in the sauce) and brown rice. I really liked the combination of the tofu and the sweet and sour, but you could use anything you fancy - tofu, Quorn, tempeh, even chicken if that floats your boat.
This literally took five minutes to prepare, and then I just poured it over the tofu and baked it. I'll never buy jarred sweet and sour sauce again. Measure stuff. Mix stuff. Cook. Really it's just as easy as opening a jar.
Easy sweet and sour sauce
Serves 2-3
250ml tomato ketchup
50ml soy sauce
250ml pineapple juice (I used the juice from the tin of pineapple chunks)
125ml white vinegar (I used white wine vinegar)
80g granulated sugar
1/2 onion, diced
1 green pepper, diced
130g pineapple, cut into chunks (I used tinned)
Combine all ingredients in a bowl and mix well. Either transfer to a pan and cook over a medium heat, stirring regularly, until the sauce has reduced to your desired consistency and the vegetables are soft, or bake for 1 hour at 190°C (Gas Mark 5 / 375°F).
Note: I poured the sauce directly over some chunks of tofu and baked in the oven, covered with foil for the first 30 minutes and then uncovered for the remaining 30 minutes.
Five mins to prepare? I'm totally in.
ReplyDeleteMy husbands favorite. He thanks you!
ReplyDeleteIt's so nice to be able to use a sauce with ingredients from your own pantry. I'm tired of reading labels and still not knowing what's inside.
ReplyDeleteAgreed! Especially sauces like this or barbecue sauce or even ketchup where instead of actual sugar it's always high fructose corn syrup. Great to be able to make your own and save some pennies!
DeleteMmmmm! Sounds so good. I have a weakness for "chinese" food. Have you had Gardein brand meat alternative? I am not vegetarian, but I prefer to keep meat to a minimum for health reasons. My vegetarian coworker recommended it as his favorite and I found it very good, although Quorn is still the love of my life haha.
ReplyDeleteI've never seen Gardein, I don't think they do it in the UK? :(
Deleteoooh fabulous recipe! totally love your blog name too.
ReplyDeletexo
http://allykayler.blogspot.ca/
I think maybe I'll switch in brown sugar for white sugar and add some ginger. Gonna try it tonight...I'll check back in with results!
ReplyDeleteHope you enjoy it! :)
DeleteThoughts:
Delete1. I should have read the instructions better, because I failed to realize you didn't have to reduce the sauce first if you were going to put it in the oven later. Wasted about half an hour on that.
2. My pineapple tidbits didn't come with enough juice to hit 250 ml, so I had to supplement it. Be aware of that.
3. Adding the ginger gave it a good flavor! I think the brown sugar helped the depth of flavor as well. Maybe even could have used a bit of garlic.
I'll definitely make this again only I'll read the instructions next time. :) Thank you!