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homemade szeuchuan sauce vegan recipe

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
5 from 1 vote
Prep Time 2 mins
Servings 300 g


  • 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


  • 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.
Keyword chilli marinade, szechuan sauce