Why settle for a lackluster bottled sauce when you can create a vibrant, perfectly balanced version right in your own kitchen? Skip the preservatives and mystery ingredients! With just a handful of pantry staples, you can whip up this incredible homemade orange sauce that’s bursting with fresh, zesty flavor. It’s tastier, healthier, and ready in just 15 minutes!
Ingredients
• Prep Time: 5 minutesCook Time: 10 minutesMakes about 1½ cups / 375 ml
• 1 cup / 250 ml orange juice
• ½ cup / 125 ml rice vinegar
• ¼ cup / 50 g sugar
• 3 teaspoons garlic chili paste, or more to taste
• ½ teaspoon finely grated fresh ginger
• 1 teaspoon potato starch, dissolved in 1 teaspoon water
• ¼ teaspoon salt
Instructions
1. In a medium saucepan, combine the orange juice, rice vinegar, and sugar over medium-high heat. Stir continuously until the sugar dissolves and the mixture begins to boil.
2. Reduce the heat to maintain a steady, low boil. Add the garlic chili paste and grated ginger, stirring well to combine.
3. Whisk the potato starch and water mixture (slurry) into the saucepan. Continue to boil for 5 minutes, stirring occasionally, until the sauce thickens and is no longer cloudy.
4. Remove the pan from the heat and stir in the salt. The sauce will continue to thicken as it cools.
5. Serve warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to two weeks.
Nutritional Information
• Serving Size: 2 tablespoons
• Calories: 45
• Sugar: 9g
• Sodium: 85mg
• Fat: 0g
• Note: is an estimate and may vary based on used.
Pro Tips
• For an extra burst of citrus flavor, add the zest of half an orange along with the ginger.
• If you don’t have potato starch, cornstarch can be used as a 1:1 substitute to achieve a similar glossy, thick consistency.
• This sauce is incredibly versatile! Use it as a dipping sauce for spring rolls, a glaze for baked tofu or tempeh, or a stir-fry sauce for your favorite veggies and noodles.
FAQ
Q: Is this homemade orange sauce vegan
A: Yes, this orange sauce recipe is 100% vegan. All ingredients, including the orange juice, rice vinegar, sugar, and potato starch, are plant-based, making it a perfect choice for a vegan diet.
Q: What vegetarian proteins pair well with this sauce
A: This sauce is fantastic with a variety of vegetarian proteins. Use it as a glaze for baked or pan-fried tofu, tempeh, or seitan. It’s also an excellent stir-fry sauce to toss with chickpeas or edamame and your favorite vegetables.
Q: Can I make this orange sauce gluten-free
A: This recipe is naturally gluten-free as written, using potato starch as a thickener. If you substitute with cornstarch as suggested in the pro-tips, it will also remain gluten-free. Always double-check your garlic chili paste label to ensure it is certified gluten-free if you have a high sensitivity.
Q: How should I store this vegetarian orange sauce
A: Store any leftover sauce in an airtight container in the refrigerator. It will keep well for up to two weeks, making it a great option for meal prepping vegetarian dishes throughout the week.
