This sauce is the closest you’ll get to a Chinese fakeaway. I served mine with tempeh and vegetables, but it also works well with tofu!

Ingredients

• 150ml pineapple juice (from the tin is best)
• 100g light brown sugar
• 50ml rice wine vinegar
• 2 tbsp ketchup
• 1 tbsp dark soy sauce
• 1 tbsp cornstarch mixed with 2 tbsp water

Method

1. Place all ingredients apart from the cornstarch in a pan. Stir and bring to a boil
2. Once boiling, reduce to simmer and stir in the cornstarch-water mixture
3. Allow to cool then store in a jar in the fridge

Notes: to use, fry your vegetables/tempeh then stir in the sauce during the last 2 minutes. Enjoy!