Ingredients
- 120 ml pineapple juice
- 80 ml rice vinegar
- 80 ml Quebec maple syrup
- 60 ml ketchup
- 30 ml soy sauce
- 15 ml tomato paste
- 10 g cornstarch mixed with 20 ml cold water
- 1 garlic clove, minced
- 5 g fresh ginger, grated
Method
- Whisk pineapple juice, vinegar, maple syrup, ketchup, soy sauce, tomato paste, garlic and ginger in a saucepan.
- Bring to a simmer and cook for 10 minutes so the maple syrup melds with the acidic ingredients.
- Whisk in the cornstarch slurry and cook until the sauce is thick and glossy.
- Toss with fried tofu, pork, chicken or vegetables immediately before serving.
Conversion and rationale
Original sweetener (classic version): 100 g granulated sugar
Conversion used: Replace the sugar with 80 ml maple syrup and reduce the pineapple juice by 40 ml. No oven adjustment applies; use unsweetened ketchup when available.
Why Quebec maple syrup: Maple adds depth to the familiar sweet-and-sour balance and pairs well with pineapple, ginger and soy. It is a practical local substitution that preserves the sauce's traditional sweet-tart structure.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →