Yeah, the storebought stuff is pretty sweet imo, and I'd probably make it with no sugar more often than not, but my partner likes the sugar v much, and I don't care much either way.
Franks is pretty good too. I use chili paste or siracha with it more often, but franks is super solid as well, and basically mandatory for making buffalo sauce. I've made siracha buffalo sauce before, and its good, but just not the same as with Franks.
I'll have to try it with maple syrup sometime tho, that sounds super good!
That's basically my main tofu sauce. Sometimes with Frank's and usually without sugar, although I swap it for maple syrup on occasion.
Yeah, the storebought stuff is pretty sweet imo, and I'd probably make it with no sugar more often than not, but my partner likes the sugar v much, and I don't care much either way.
Franks is pretty good too. I use chili paste or siracha with it more often, but franks is super solid as well, and basically mandatory for making buffalo sauce. I've made siracha buffalo sauce before, and its good, but just not the same as with Franks.
I'll have to try it with maple syrup sometime tho, that sounds super good!