Szechuan Sauce Recipes

This is an easy Szechuan sauce recipe. It has a lot of flavor. When you add the hot oil to the chili paste the aroma just fills the room.

This is a variation based on Mark Bittman's recipe in How to Cook Anything Vegetarian. This is infinitely variable. The basics are to either slice the tofu or cut into whatever sizes desired and baked for about an hour at 400 degrees. The amount of water and tamari you put into the marinade will make the tofu either drier and chewier or softer and with a sauce that you can put over grains, pasta, or whatever. This version using a full tablespoon of sesame oil makes a rich tasting vegetarian sauce without a lot of calories.

This is the sauce from Better Homes and Gardens Cookbook, Szechwan Beef Stir Fry, very slightly tweaked. It can be used with any desired ingredients to make a nice stir-fry.

Stir fried chicken rice with szechuan sauce

based on food.com #48760

Delicious with any stir fry; chicken, vegetable, tofu etc. Make ahead and freeze portions if you like.

A low-cal, high-flavor stir fry that never fails to fill me up!