I like to make new things in the kitchen. I've mentioned before that I rarely make the same thing twice, and I like to experiment a bit. Sometimes I'm not sure how a recipe is going to work out. Sometimes it works... sometimes not so much. I've not managed to poison us yet though so it's all good.
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
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.