I’m a big, BIG fan of Kung Pao tempeh or tofu; so, I figured why not spread the love by making Kung Pao Drizzle Sauce to transform practically anything into a kung pao inspired dish. It’s really easy to make. And it’s got wow-worthy taste!
- 3 tablespoons tart cherry juice or freshly squeezed orange juice
- 1 tablespoon tamari (soy sauce) or coconut aminos*
- 2 teaspoons coconut nectar or date syrup
- 2 teaspoons natural hoisin sauce
- 1 1/2 teaspoons toasted sesame oil
- 1 1/2 teaspoons rice vinegar
- 1 teaspoon natural Asian chili-garlic sauce or sriracha, or to taste
- 1/2 teaspoon freshly grated ginger root
- Whisk together all ingredients. Bring to a full boil in a small saucepan over high heat. Then reduce heat to medium and simmer until desired consistency, about 2 1/2 minutes. (Note: Sauce thickens slightly as it cools.)
- Drizzle onto/into anything you wish, such as grilled or roasted veggies, tofu, steamed rice, noodles, and vegetarian sandwiches.
*Use less tamari or a reduced-sodium tamari, if need to keep sodium in check.
To make grilled asparagus spears dish (like you see here), preheat a grill pan or grill over medium-high. Brush trimmed asparagus spears with avocado or sunflower oil. Grill as desired (timing varies). Transfer to a platter; drizzle with the Kung Pao Drizzle Sauce; sprinkle with chopped peanuts, orange zest, coconut flakes, and cilantro leaves.
- Prep Time: 9 minutes
- Cook Time: 6 minutes
- Category: Sauce
- Cuisine: Chinese
- Serving Size: 2 tablespoons
- Calories: 90
- Sugar: 10g
- Sodium: 660mg
- Fat: 3.5g
- Saturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg
Keywords: sauce, kung pao, asian sauce, chinese sauce, plant-based sauce, vegan sauce, vegetarian sauce, drizzle sauce