Prep Time- 10 minutes | Cook Time- 5 minutes | Makes 1/4 Cup
EASILY my absolute favorite sauce for air-fried tofu and rice! This simple sauce never fails to put a huge smile on M.G.’s face (and mine too!)
Ingredients:
- 1/4 Cup Water
- 1/2-3/4 Tbsp Orange Zest (I use the smallest option on my box grater)
- 3 Tbsp Orange Juice (I squeeze the orange I zested)
- 2 Tbsp Rice Vinegar (MG bought Rice Vinegar with sesame seeds in it, it still works fine here though)
- 2 Tbsp Soy Sauce
- 2 Tbsp Maple syrup
- 1/3 Cup Sugar
- 1/2 tsp Minced Ginger
- 1 tsp Minced Garlic
- For the Slurry Mix: 1 1/2 Tbsp Cornstarch and 2 Tbsp Water.
* See notes at the bottom for ingredient alternatives and other ideas!
Instructions:
1- Gather all ingredients and a small sauce pan.
2- Add all the ingredients (Just not the slurry mix) to the sauce pan and heat until just boiling. Stir with a whisk frequently to prevent burning.
3- Mix together the Cornstarch and the Water to create the slurry mix, then add it to the lightly boiling pot. Stir continuously until the mixture has thickened. This will happen very quickly. Remove the pot from the heat and let it cool, it will thicken more as it cools.
This sauce is Delicious over baked (or air-fried) tofu, chicken, or my Cauliflower Wings. This sauce also give a tangy kick to some plain white rice or over steamed vegetables such as broccoli, snow peas, brussels sprouts, or french beans.
NOTES:
OTHER ADD INS– This recipe is easily adjustable for different diets or flavor preferences. I have successfully swapped out the added sugar for a little more maple syrup, and I’ve also used extra garlic (not unusual for me) and more ginger than required (this usually, happens when I’m trying to use up the last little bit of ginger). You can also try using orange extract instead of the juice, though I have not tried that.
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