Tangy pineapple juice and rice vinegar simmer down with ketchup, brown sugar, and garlic powder into a glossy, deep amber base that's equal parts sweet, sour, and savory. A quick cornstarch slurry whisked in at the end gives it that classic thick, spoon-coating texture without any weird clumps or thin spots. It comes together in one small saucepan in under ten minutes, making it an easy homemade upgrade for stir-fries, crispy tofu, or spring rolls. This one's a solid staple for a plant-based kitchen, and it keeps well in the fridge for whenever a takeout-style craving hits. Drizzle it warm over rice bowls or use it as a dip — either way, the flavor is bright, sticky, and completely dialed in.
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Whisk together the pineapple juice, rice vinegar, ketchup, brown sugar, soy sauce, and garlic powder in a small saucepan until the sugar is dissolved.
In a small bowl, stir the cornstarch and cold water together until completely smooth with no lumps.
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