This sweet sauce is served at The Grit Vegetarian Restaurant in Athens, Georgia over pressed, sauteed and seasoned tofu, sauteed red bell peppers, onions and green beans or sugar snap peas and thick canton noodles. They use Sriracha brand hot sauce. From The Grit Cookbook.

Ingredients

4 serv.

orange juice↗2 1⁄2 cups
(preferably fresh-squeezed)
pineapple juice↗1 cup
soy sauce↗3⁄4 cup
brown sugar↗1⁄4 cup
squeezed lemon juice↗3 tablespoons
hot chili sauce↗2 tablespoons
(or more, if you want this dish to be at all spicy...see review by Amanda in Oz)
molasses↗2 tablespoons
rice wine vinegar↗2 tablespoons
ginger powder↗1 1⁄2 teaspoons
cornstarch↗3 tablespoons
water↗1⁄2 cup

Step-by-step instructions

1
In a two quart saucepan, combine all ingredients except cornstarch and water; place over medium high heat and stir occasionally until mixture begins to simmer.
2
Blend cornstarch into water and add to sauce.
3
Bring to a full boil, stirring often, for at least one minute or until thickened.
4
Remove from heat and serve over the vegetables, noodles and protein of your choice.

Source: food.com

Original recipe ↗

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