Vegan Mala Sauce
Spice up your plant-based meals with this bold and fiery Vegan Mala Sauce—a plant-based spin on the classic Sichuan-inspired condiment that’s packed with flavor and heat. Made with a tantalizing blend of aromatics like minced garlic, ginger, and green onions, this sauce combines the numbing tingles of toasted Sichuan peppercorns with the smoky heat of dried chili peppers. Enhanced by umami-rich black bean paste, soy sauces, and a touch of coconut sugar for balance, this mala sauce offers a perfect harmony of savory, spicy, and slightly sweet flavors. Whether drizzled over vegan stir-fries, tossed with noodles, or used as a dipping sauce, this irresistible condiment transforms any dish into a flavor-packed masterpiece. Ready in just 30 minutes, it’s simple to prepare and stores beautifully for up to two weeks. Add a punch of authentic Sichuan spice to your favorite vegan creations!
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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
Directions
Step 1
Remove the seeds from the dried red chili peppers for a milder sauce, if desired. Otherwise, leave them in for extra heat.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Turn off the heat and finish with sesame oil for a nutty aroma.
Step 8
Let the mala sauce cool slightly before transferring to a clean jar or container. Store in the refrigerator for up to 2 weeks.
Step 9
Use this sauce to enhance the flavor of your favorite vegan dishes, such as stir-fried vegetables, tofu, or noodle bowls.
Nutrition Facts
| Serving size | (527.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2261.9 |
| Total Fat 226.9g | 0% |
| Saturated Fat 32.4g | 0% |
| Polyunsaturated Fat 140.2g | |
| Cholesterol 0mg | 0% |
| Sodium 4143.0mg | 0% |
| Total Carbohydrate 71.9g | 0% |
| Dietary Fiber 20.2g | 0% |
| Total Sugars 17.2g | |
| Protein 16.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 201.9mg | 0% |
| Iron 10.4mg | 0% |
| Potassium 1380.6mg | 0% |
Source of Calories