• 1/2 cup vegetable broth (120g)

  • 2 tbsp cornstarch or arrowroot (30g)

  • 3-4 tbsp orange marmalade (45-60g)

  • 2 tbsp minced garlic (30g)

  • 1/2 tsp powdered ginger

  • 2 tbsp + 2 tsp rice vinegar (45g)

  • 2 stevia packets, or 2 tbsp sugar (Liquid sweetener will work; just use a bit more cornstarch for thickening)

  • 2 tbsp soy sauce or gf tamari (30g)

  • optional: 1 tsp sesame oil

  • optional: green onions for garnish, crushed red chilis for a spicy variation


Whisk broth and cornstarch or arrowroot until dissolved. Now turn on the heat to low-medium and add all other ingredients. Bring to a boil, stirring occasionally. Once it’s thickened, remove from heat. Makes 300g (about 1 1/4 cup). Serve over whatever you wish: rice, veggies, soba, tofu, etc. As noted above, here are the directions if you wish to make chicken-style cauliflower (it works with tofu as well): combine 1/2 cup any type of flour with 1/2 cup water, dip florets of one head cauliflower into this mixture, bake 20 minutes at 425F, then pour the sauce on top and bake another few minutes.

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