Vegan Mala Sauce
Dive into the bold and fiery flavors of Vegan Mala Sauce, a plant-based twist on the traditional Sichuan classic. This tantalizing sauce is infused with the heat of dried red chili peppers, the tongue-tingling sensation of freshly ground Sichuan peppercorns, and the umami depth of black bean paste. Aromatic ginger, garlic, and green onions enhance its complexity, while hints of coconut sugar and rice vinegar provide a perfect balance of sweet and tangy. Made with a generous base of vegetable oil and finished with a touch of sesame oil, this spicy and fragrant sauce is perfect for drizzling over noodles, stir-fried vegetables, or tofu. Quick and easy to make in just 30 minutes, this versatile condiment can be stored in the fridge for up to two weeks, ensuring you’ll have a bold umami-packed boost for any dish. If you're looking for a flavorful, vegan-friendly way to spice up your meals, this Vegan Mala Sauce is your new go-to!
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Recipe Information
Ingredients
- 20 pieces Dried red chili peppers
- 2 tablespoons Sichuan peppercorns
- 1 tablespoon Ginger, minced
- 2 tablespoons Garlic, minced
- 3 stalks Green onions, finely chopped
- 2 tablespoons Light soy sauce
- 1 tablespoon Dark soy sauce
- 2 tablespoons Black bean paste
- 1 tablespoon Rice vinegar
- 1 tablespoon Coconut sugar
- 1 cup Vegetable oil
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt
- 0.25 cup Water
Instructions
Remove the seeds from the dried red chili peppers for a milder sauce, if desired. Otherwise, leave them in for extra heat.
In a small saucepan over medium heat, toast the Sichuan peppercorns until fragrant, about 2-3 minutes. Remove from heat and let cool. Once cooled, grind them into a coarse powder using a mortar and pestle or spice grinder.
In a large saucepan, heat vegetable oil over low heat. Add the minced ginger and garlic. Cook, stirring occasionally, until fragrant and lightly golden, about 3-4 minutes.
Increase the heat to medium and carefully add the ground Sichuan peppercorns and dried red chili peppers to the oil. Stir-fry for 1-2 minutes until the peppers darken slightly, but be cautious not to burn them.
Add the black bean paste, light soy sauce, dark soy sauce, rice vinegar, coconut sugar, and salt. Stir to combine, allowing the paste to dissolve and integrate with the oil for another 2 minutes.
Carefully pour in the water and stir, bringing the mixture to a simmer. Allow it to cook for about 5 minutes, stirring occasionally, until slightly thickened.
Turn off the heat and finish with sesame oil for a nutty aroma.
Let the mala sauce cool slightly before transferring to a clean jar or container. Store in the refrigerator for up to 2 weeks.
Use this sauce to enhance the flavor of your favorite vegan dishes, such as stir-fried vegetables, tofu, or noodle bowls.
Nutrition Facts
Calories |
2262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.9 g | 291% | |
| Saturated Fat | 32.4 g | 162% | |
| Polyunsaturated Fat | 140.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4143 mg | 180% | |
| Total Carbohydrate | 71.9 g | 26% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 17.2 g | ||
| Protein | 16.1 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 202 mg | 16% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1381 mg | 29% | |
*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.
