Use this Sweet Thai Chili Sauce for the Tofu Patty Cakes, chicken fingers, shrimp, salad rolls, Turkey burgers or on a cheese tray with brie or cream cheese.
Just to clarify, Chili, Chilli and Chile are all correct, depending on where you are from, and for some, depending on the day, for me anyway.
Rice vinegar is less acidic than white vinegar, slightly sweet, as rice is slightly sweet. It is made from rice. White vinegar is made from corn, usually. It is more acidic but will work fine.
Sweet Thai Chili Sauce with Tofu Patty Cakes
Ketchup is still my number one condiment, and often used in place of tamarind sauce. You could also combine sugar, lime juice, rice vinegar and some spices, but I’m not doing that today.
What You Need To Make Sweet Thai Chili Sauce
INGREDIENTS
Makes about 1½ cups sauce
Prep time: 15 minutes
- ½ cup (125mL) water
- 2 tsp cornstarch
- ½ cup (125mL) rice vinegar, regular white vinegar will be fine
- ½ cup (100g) granulated sugar
- 1 tsp grated ginger root
- 1 tsp grated or minced garlic
- ½ tsp ground red chili peppers
- 2 tsp ketchup
- 1 tsp tamari or soy sauce
A microplane works well to grate the garlic and ginger, or any fine grater. You could also mince, it doesn’t have to be too fine, the cooking will bring out the flavours.
1. Pour about a tablespoon of the water into the cornstarch and set aside to be combined.
2. Add the rest of the water to a small saucepan with the rest of the ingredients and bring to a boil.
3. Give the cornstarch and water mixture another stir and add to the pot.
This will look cloudy at the beginning.
4. Let simmer for 5 minutes until it has thickened and become shiny and no longer cloudy.
It is best to keep this in a glass or other non porous container in the fridge.
Sweet Thai Chili Sauce
Use this Sweet Thai Chili Sauce for the Tofu Patty Cakes, chicken fingers, shrimp, salad rolls, Turkey burgers or on a cheese tray with brie or cream cheese.
Prep Time: 15 minutes
Yield: about 1½ cups sauce
INGREDIENTS
-
½ cup (125mL) water
-
2 tsp cornstarch
-
½ cup (125mL) rice vinegar, regular white vinegar will be fine
-
½ cup (100g) granulated sugar
-
1 tsp grated ginger root
- 1 tsp grated or minced garlic
- ½ tsp ground red chili peppers
- 2 tsp ketchup
- 1 tsp tamari or soy sauce
INSTRUCTIONS
- Pour about a tablespoon of the water into the cornstarch and set aside to be combined.
- Add the rest of the water to a small saucepan with the rest of the ingredients and bring to a boil.
- Give the cornstarch and water mixture another stir and add to the pot. This will look cloudy at the beginning.
- Let simmer for 5 minutes until it has thickened and become shiny and no longer cloudy.
It is best to keep this in a glass or other non porous container in the fridge.
