Tofoo Tempura with Homemade Sweet Chilli Sauce
- Serves: 4 people
- Prep: 5 mins
- Cooking: 8 mins
Ingredients
120ml rice vinegar (or white vinegar)
80ml tomato ketchup
50g light brown sugar (or caster sugar)
2 tbsp soy sauce
1 tsp fresh ginger, finely grated
1 clove garlic, minced
120ml pineapple juice (from a tin is ideal)
2 tsp cornflour + 2 tbsp cold water (to thicken)
Get started
Put the vinegar, ketchup, sugar, soy sauce, ginger, garlic, and pineapple juice into a small saucepan. Whisk to combine.
Bring to a gentle simmer over medium heat, stirring until the sugar dissolves.
Mix the cornflour with the water to make a smooth paste, then stir it into the pan.
Simmer for 2–3 minutes until the sauce thickens and looks glossy.
Taste and tweak – add more sugar for sweetness, more vinegar for tang, or a splash more soy for savoury depth.
Serve straight away with Tofoo Tempura
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