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–+ servings

Sweet & Spicy Orange Sauce

Tangy Orange Sauce Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Servings 4 servings
Calories 57kcal
Author Anthony Valentine, Kidney-Friendly Chef

Equipment

  • 1 Small saucepan
  • 1 Cutting Board
  • 1 Chef knife
  • 1 Small Bowl
  • 1 Whisk or Fork

Ingredients

  • 1 cup Orange juice
  • ¼ cup Rice vinegar Or white vinegar
  • 1 tbsp Coconut aminos
  • 1 tbsp Brown sugar
  • 1 tsp Fresh ginger, finely minced or grated
  • 1 tsp Fresh garlic, finely minced or grated
  • ¼ tsp Red pepper flakes Adjust to taste

Slurry

  • 2 tbsp Cornstarch
  • 2 tbsp Water

Instructions

  • In a small saucepan, whisk together the orange juice, sugar, rice vinegar, coconut aminos, ginger, garlic, and red pepper flakes.
  • In a small bowl, mix together the cornstarch and water to create a slurry. Gradually pour the slurry into the sauce while whisking.
  • Turn the heat to medium and bring to a simmer. Stir constantly while it simmers and thickens. Simmer for 2-3 minutes until a desired consistency is reached.
  • Remove the pan from heat and set aside to cool. The sauce will continue to thicken. Use the sauce as a glaze for cooked tofu or tempeh.

Nutrition

Serving: 0.25cup | Calories: 57kcal | Carbohydrates: 12g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.03g | Sodium: 72mg | Potassium: 143mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 161IU | Vitamin B1: 0.1mg | Vitamin B2: 0.02mg | Vitamin B3: 0.3mg | Vitamin B5: 0.1mg | Vitamin B6: 0.04mg | Vitamin C: 31mg | Vitamin E: 0.1mg | Vitamin K: 0.2µg | Calcium: 12mg | Copper: 0.04mg | Folate: 19µg | Iron: 0.3mg | Manganese: 0.1mg | Magnesium: 8mg | Phosphorus: 15mg | Selenium: 1µg | Zinc: 0.1mg
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