Soy-Free Schezwan Sauce
Elevate your meals with this homemade Soy-Free Schezwan Sauce, a fiery, aromatic condiment that adds bold Asian-inspired flavors to your dishes without the need for soy products. Made with dried red chilies, fragrant garlic and ginger, tangy white vinegar, and rich tomato paste, this versatile sauce is perfect for stir-fries, noodles, fried rice, or even as a spicy dipping sauce. Ready in just 35 minutes, it combines a smooth chili paste with balanced notes of sweetness and acidity, all simmered to perfection. Plus, it’s easy to store and stays fresh for up to two weeks in the refrigerator, making it an ideal pantry staple for spice enthusiasts. Perfect for those seeking allergy-friendly or soy-free alternatives, this recipe brings authentic Schezwan flavors straight to your kitchen!
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Recipe Information
Ingredients
- 15 pieces dried red chilies
- 1 cup hot water
- 1 tablespoon, minced ginger
- 3 tablespoons, minced garlic
- 2 tablespoons vegetable oil
- 2 tablespoons white vinegar
- 2 tablespoons tomato paste
- 1 teaspoon sugar
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup water
Instructions
Remove the stems from the dried red chilies. Soak the chilies in 1 cup of hot water for 15 minutes to soften them.
After soaking, drain the chilies and reserve the water. Blend the softened chilies into a smooth paste using a blender, adding a little reserved water if necessary.
Heat the vegetable oil in a pan over medium heat. Add the minced ginger and garlic, and sauté until they are golden brown and fragrant, about 1-2 minutes.
Add the chili paste to the garlic-ginger mixture. Cook for about 3-4 minutes, stirring occasionally, until the oil starts to separate from the paste.
Stir in the tomato paste and cook for another minute.
Add the white vinegar, sugar, salt, black pepper, and the remaining reserved water (about half a cup). Stir well to combine all the ingredients.
Reduce the heat to low and simmer the sauce for about 10-15 minutes until it thickens, stirring occasionally to prevent sticking.
Taste the sauce and adjust seasoning if necessary. Remove from heat and let it cool before transferring it to a clean jar or bottle.
Store the sauce in the refrigerator for up to two weeks and use as desired.
Nutrition Facts
Calories |
435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1239 mg | 54% | |
| Total Carbohydrate | 45.4 g | 17% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 10.3 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 156 mg | 12% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1048 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
