Sweet’n’sour sauce

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!


  • 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


  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!

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s