Garlic. Chili. Sauce. Need I say more? It’s quick and easy in addition to it being delicious. It’s fantastic for marinading tofu or soya chunks. Also, leftover garlic chili marinade/dipping sauce can be thickened up further to toss over crispy tofu or cauliflower wings.
The recipe for the garlic-chili marinade/dipping sauce is simple. So simple anyone can make this! First, mix the corn starch and water together. Then add all ingredients to a small saucepan. Heat over medium heat and stir until it thickens to your liking. As a rule of thumb, more watery is great for a marinade. Conversely more thick is great for a dipping sauce. You can also taste and adjust different flavours to your own personal preference.
Others loved the Trinidad Mango Chutney!
You can find garlic chili sauce at most well-stocked grocery stores or Asian supermarkets. If you can’t, you can find the one I used on Amazon here. With that all said, onto the recipe!
Garlic-Chili Marinade / Dipping Sauce
- 2 tbsp garlic chili sauce
- 2 tbsp brown sugar or maple syrup
- 1 tbsp seasoned rice vinegar
- 1 tbsp soy sauce
- ½ tbsp corn starch
- ¼ cup water
- First, mix the corn starch and water in a separate cup.
- Add all ingredients to a sauce pan. Heat over medium-low heat. Once sugar is dissolved, add in corn starch mixture. Keep stirring until desired thickness is reached.