# Kung Pao Sauce

## Ingredients

- `2` oz cold water
- `1` TBSP corn starch
- `6` g better than bouillon NO chicken
- `35` g soy sauce
- `37` g rice wine vinegar
- `13` g hoisin sauce
- `1/4` tsp balsamic vinegar
- `8` g brown sugar

## Directions

- add water and corn starch to a bowl and whisk together
- add everything else to the bowl and whisk together
- pour into wok over medium heat and cook until thickened
- add tofu to wok and toss to coat

Servings: 2

Category: Dips And Sauces

Tags: Asian, Vegan