This sauce is served at The Grit Vegetarian Restaurant in Athens, Georgia over pressed, sauteed and seasoned tofu, sauteed broccoli, carrots and mushrooms and udon noodles. From The Grit Cookbook.
- 3 tablespoons olive oil
- 3 tablespoons finely minced fresh ginger
- 2 tablespoons finely minced garlic
- 2 (14 ounce) cans coconut milk
- 1⁄2 cup shredded coconut (sweetened or unsweetened as desired)
- 1⁄4 cup soy sauce
- 1⁄4 cup apricot preserves
- 1 teaspoon hot chili sauce (they use Sriracha brand)
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon ginger powder
- 1⁄4 teaspoon turmeric
- 1⁄4 teaspoon coriander
- 1⁄4 teaspoon cayenne pepper
- 4 teaspoons cornstarch
- 1⁄2 cup water
- In a two quart saucepan, heat olive oil over medium-high heat and add minced fresh ginger and garlic. Saute until slightly browned, then add all other ingredients except cornstarch and water. Bring mixture to a gentle boil.
- Blend cornstarch into water and add to sauce. Stir frequently, bringing mixture to a full boil for at least one minute or until slightly thickened.
- Remove from heat and serve over the vegetables, noodles and protein of your choice.
Delicious and versatile sauce! It would go great with a variety of meats and vegetables. I prepared simply as a vegetarian lunch with edamame and chinese wheat noodles. Yum!