Sweet and spicy orange sauce

5 from 5 votes

Try to pair this versatile sweet and tangy sauce with tofu, vegetables, asian noodles or simple brown rice and you will get a simple delicious meal complex in flavor.

Prep Time10

Cook Time5

Total Time15

Course: Sauce

Cuisine: asian-inspired

Keyword: Low in fat, Vegan

Servings:

Calories: 90kcal

Author: Jessica Laroche

Ingredients

1 tbsp corn starch
4 tbsp water
1 tsp orange zest
½ cup orange juice about 1 large orange
1 large clove of garlic about 1 tsp, crushed
1 tsp chili sauce or sambal oelek
¼ cup rice vinegar
4 tbsp maple syrup
1 tsp toasted sesame oil
½ tsp salt

Instructions

Combine the corn starch and the water in a medium bowl. Mix well with a fork.
In a small sauce pan, add the rest of the ingredients and warm on medium-high heat whisking frequently until you reach a gentle boil (about 3 minutes).
Then, add the corn starch mixture to the pot (you will need to mix very well the cornstarch mixture before transferring) and whisk well for about 30-60 seconds, still at medium-high heat, until the sauce thickens.
Let the sauce cool down in the fridge for about 20 minutes before eating, if possible. I find the flavors to be deeper after resting in the fridge for a little bit. The sauce will stay good in the fridge for 4 days. Serve with brown rice, roasted tofu and veggies.

Notes

Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition