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!

First, gather up all of your ingredients for Kung Pao Drizzle Sauce. As the base of the sauce, you’ll use either tart cherry juice or freshly squeezed orange juice—it provides natural sweetness with a hint of fruitiness. You’ll get additional sweetness from coconut nectar or date syrup. Tamari and hoisin sauce provide saltiness, savoriness, and flavor depth. Toasted sesame oil provides that distinctive sesame flavor, of course. And you’ll get flavor balance from rice vinegar, heat from Asian chili-garlic sauce or sriracha, and zing from ginger.

Next, you’ll whisk everything together and bring to a boil over high heat in a small saucepan. Then simmer until slightly thickened. For me, that’s about 2 1/2 minutes. (Know that the sauce will slightly thicken as it cools.)

Then, drizzle this Sichuanese-inspired sauce while warm onto/into anything you wish, like grilled or roasted veggies, tofu, steamed rice, noodles, and vegetarian sandwiches. It’s soooo good!

kung pao drizzle sauce

★★★★★

5 from 1 reviews

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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!

• Total Time: 15 minutes
• Yield: 2 servings 1x

Ingredients

Scale 1x2x3x

• 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

Instructions

1. 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.)
2. Drizzle onto/into anything you wish, such as grilled or roasted veggies, tofu, steamed rice, noodles, and vegetarian sandwiches.

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Notes

*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.

• Author: Jackie Newgent
• Prep Time: 9 minutes
• Cook Time: 6 minutes
• Category: Sauce
• Cuisine: Chinese
• Diet: Vegan

Nutrition

• 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

For other Pan-Asian takeout-inspired dishes, try my general tso’s tofu with cauliflower (HERE), kung pao tempeh stir-fry (HERE), teriyaki cauliflower & kale stir-fry (HERE), general tso’s-inspired tempeh with broccoli florets & stems (HERE), simply spicy peanut seitan (HERE), freekeh fried “rice” (HERE), and seasonal farmers market fried quinoa (HERE).