How To Make Sweet And Sour Sauce Recipe

I’m sharing my Easy Homemade Sweet And Sour Sauce, a vegan, gluten-free Sweet And Sour Sauce made with a clever pantry trick that turns simple ingredients into a versatile glaze for sweet and sour tofu and more.

I’ve been chasing the perfect sweet and sour for years, and this easy homemade Sweet And Sour Sauce finally nails that bright, sticky balance. Vegan and gluten free, it gets its pop from pineapple juice and rice vinegar, with just enough tang to keep you guessing.

It clings to whatever you toss it on, turns simple meals into something that feels restaurant worthy, and yeah sometimes I make a tiny bowl just for spooning. If you like bold but uncomplicated flavors you’ll want to try this one, its weirdly addictive.

Sweet And Sour Sauce has become my secret fix. I cant stop, honestly.

Ingredients

• Pineapple juice: sweet, fruity base that adds natural sugars and vitamin C, little fiber.
• Rice vinegar: bright acid, gives the sour tang, low calories and sodium usually.
• Ketchup: tomato sweetness, adds umami, sugar and carbs, not very nutrient dense, its fine.
• Brown sugar: main sweetener, gives caramel notes and calories, uses up sweetness quickly.
• Tamari: salty umami boost, more protein than regular soy sometimes, gluten free.
• Fresh ginger: peppery warmth, tiny anti inflammatory benefits, adds depth and bite.
• Cornstarch slurry: thickens without changing flavor, adds carbs, use small amounts though.
• Toasted sesame oil: optional finish, nutty aroma, tiny calories but big flavor, use sparingly.

Ingredient Quantities

• 1/2 cup pineapple juice (from a can or fresh, whatever you got)
• 1/3 cup rice vinegar
• 1/3 cup ketchup
• 1/3 cup packed light brown sugar
• 1 tablespoon tamari or gluten free soy sauce
• 1 teaspoon grated fresh ginger (or 1/4 tsp ground ginger)
• 1 small clove garlic, minced (or 1/4 tsp garlic powder)
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 1/2 teaspoon toasted sesame oil (optional, for extra flavor)
• Pinch of salt

How to Make this

1. In a small bowl or right in a small saucepan off the heat, whisk together the pineapple juice, rice vinegar, ketchup, packed brown sugar, tamari, grated fresh ginger (or 1/4 tsp ground), minced garlic (or 1/4 tsp garlic powder) and a pinch of salt until mostly smooth and the sugar starts to dissolve.

2. Put the saucepan over medium heat and warm, stirring occasionally, until the mixture comes to a gentle simmer and the sugar is fully dissolved — dont let it scorch.

3. While the sauce warms, whisk the cornstarch with 2 tablespoons cold water in a small cup until totally smooth and lump free.

4. Slowly pour the cornstarch slurry into the simmering sauce while whisking constantly; it should thicken within 30 to 90 seconds.

5. Keep it at a low simmer for another 1 to 2 minutes to cook out the raw cornstarch taste, stirring so it stays glossy and smooth.

6. Remove from the heat and stir in the toasted sesame oil if using; taste and adjust with a tiny extra splash of tamari for salt or pineapple juice for sweetness/tang if needed.

7. Let the sauce cool a few minutes — it will thicken as it cools, thats normal; if it becomes too thick, thin with a splash of pineapple juice.

8. Store in a sealed jar or container in the fridge for up to one week. Reheat gently and whisk before using, and if you need it thicker later make a little more slurry and warm it again.

Equipment Needed

1. Small saucepan (1–2 qt) for warming and simmering the sauce
2. Small bowl or heatproof cup to whisk the pineapple juice, vinegar, ketchup and sugar together
3. Measuring cups and spoons for accurate amounts
4. Whisk for mixing and for adding the cornstarch slurry
5. Small cup or jar to mix the cornstarch with cold water till totally smooth
6. Silicone spatula or wooden spoon for stirring and scraping the pan
7. Microplane or fine grater for fresh ginger (or a small knife and cutting board)
8. Airtight jar or container to store the sauce in the fridge

FAQ

How To Make Sweet And Sour Sauce Recipe Substitutions and Variations

Sweet and sour sauce thats sticky, tangy, and stupid easy to make. Use it on stir fries, chicken, meatballs, or as a dip. Here’s the recipe and quick notes so you dont mess it up.

Ingredients

• 1/2 cup pineapple juice (from a can or fresh, whatever you got)
• 1/3 cup rice vinegar
• 1/3 cup ketchup
• 1/3 cup packed light brown sugar
• 1 tablespoon tamari or gluten free soy sauce
• 1 teaspoon grated fresh ginger (or 1/4 tsp ground ginger)
• 1 small clove garlic, minced (or 1/4 tsp garlic powder)
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 1/2 teaspoon toasted sesame oil (optional, for extra flavor)
• Pinch of salt

Method
1. In a small saucepan combine pineapple juice, rice vinegar, ketchup, brown sugar, tamari, ginger, garlic and a pinch of salt. Stir to dissolve the sugar.
2. Bring the mixture to a gentle simmer over medium heat, stirring occasionally.
3. In a small bowl whisk the cornstarch into the cold water until smooth.
4. Slowly whisk the slurry into the simmering sauce, keep stirring while it thickens, about 1 to 2 minutes. If it gets too thick, add a splash of water or more pineapple juice.
5. Remove from heat and stir in the toasted sesame oil if using. Taste and adjust: more sugar for sweetness, more vinegar for tang.
6. Let cool a bit, it will thicken as it cools. Store in the fridge up to a week.

Quick tips
– If youre using ground ginger or garlic powder add it early so the flavors bloom.
– For a glossy finish skim any foam off top while simmering.
– Too thin? Simmer a little longer, too thick? Thin with water or extra pineapple juice.

Substitutions

• Pineapple juice: orange juice or apple juice work, or dilute pineapple jam with water for extra body.
• Rice vinegar: apple cider vinegar or white wine vinegar; start with a little less if it tastes stronger.
• Ketchup: tomato paste + a splash of vinegar + 1-2 tsp sugar, or swap for sweet chili sauce for heat and sweetness.
• Cornstarch: arrowroot or tapioca starch 1:1; if you only have flour use about double and cook longer to remove raw flour taste.

Pro Tips

1) Keep the heat low and be patient. Pineapple sugars scorch easy so use a heavy bottom pan, stir every minute or two and dont let it sit and bubble hard. If you see any dark bits forming, stop, turn it down and whisk gently, scraping the bottom so the burned bits dont ruin the flavor.

2) Get the cornstarch slurry totally smooth before it hits the sauce. Whisk the starch with cold water until there are no lumps, then add it slowly while whisking fast — if you dump it in you will get clumps or a cloudy texture. If lumps still appear strain the sauce through a fine mesh or blitz it briefly with an immersion blender.

3) Taste and tweak at the end. Add a teeny splash of tamari if it needs salt, or a bit more pineapple juice if it needs brightness, and only stir in the sesame oil off the heat so the aroma doesnt bake off. Dont over-salt early because acid can hide saltiness.

4) Make ahead and fix thickness later. The sauce firms up as it cools so its gonna be thicker after a few minutes, and it keeps about a week in the fridge. If it gets too stiff warm gently and whisk in a little pineapple juice or make a tiny slurry to loosen it back up.