Mr. VSiB recently ran across this accidentally-vegan, jarred sauce at the Aldi and brought it home for me. I’ll confess, sweet and sour dishes are not generally the flavor profiles I gravitate towards when eating Chinese (or Americanized/Europeanized Chinese) food. I tend to go more for things with a spicy bent. But there’s no way I’m going to turn down trying out a new (to me) accidentally vegan product, especially one that is so easy to use, and I was pleasantly surprised at how good it was and what a satisfying meal it made.
I made this using the Vegetarische Slager chicken pieces I wrote about earlier this week, but I bet it would work well with tofu, tempeh, or even eggplant! All you have to do is brown your vegan chicken/tofu/tempeh/eggplant in the pan for a few minutes, add the sauce, cook on low/medium heat for five more minutes and serve over rice. Easy peasy, and perfect for a quick weeknight meal! And it’s free from palm, soy, and any dubious e-numbers. (The ingredients are basically vegetables, water, sugar, vinegar, pineapple, cornstarch, salt, and spices, with paprika extract as a coloring agent.)
A Google search tells me that Kan Tong is an Australian company that makes a range of Asian inspired products, but this is the only one I’ve ever seen here, and only at the Aldi.