A delicious homemade Szechuan sauce using cupboard ingredients to make a delicious marinade. Made from chillies, ginger and sesame oil this will add a punch of flavour to your recipe
¼tspblack ground peppercornseven better if you have szechuan peppercorns
1small dried birdseye chilli
1tspchilli flakes
3clovesminced garlic
3cmpiece of fresh gingergrated
2tbsplight brown sugar / coconut sugar
1 ½tbspsesame oil
2tbsptamari or soy sauce
½tsprice vinegar or white wine vinegar
4-5tbspwater
If coating over tofu add 1 tbsp corn flour to thicken
Instructions
Simply add all of these ingredients to a bowl and whisk together then transfer into a sterilised jar / airtight container *will store up to 2 weeks in the fridge*
When ready to marinade simply coat the tofu / vegetables in the szechuan sauce and leave for a minimum of 20 minutes - it's better if marinated for a full 24 hours.