Homemade Szechuan Sauce
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
Ingredients
- ¼ tsp black ground peppercorns even better if you have szechuan peppercorns
- 1 small dried birdseye chilli
- 1 tsp chilli flakes
- 3 cloves minced garlic
- 3 cm piece of fresh ginger grated
- 2 tbsp light brown sugar / coconut sugar
- 1 ½ tbsp sesame oil
- 2 tbsp tamari or soy sauce
- ½ tsp rice vinegar or white wine vinegar
- 4-5 tbsp water
- 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.