This sweet and tangy sauce is reminiscent of the sweet and sour sauce on Chinese take-out, but much brighter, lighter, with just a fraction of the sugars, and none of the additives. Use it to dress up plain proteins ~ it makes an excellent “leftover helper”. I love it served over grilled chicken or fish, or baked tofu or tempeh for vegetarian options. Add steamed broccoli, toasted cashews and good sprinkle of chapped cilantro for next-level Chinese “take-out!
