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The ingredients for mapo tofu inspired hot sauce

Mapo tofu inspired hot sauce

Dorothy Porker
A course umami rich hot sauce with smoky undertones combining the basics for a Louisiana vinegar based hot sauce with the depth of flavor from mapo tofu.
Prep Time 5 minutes
Cook Time 15 minutes
Course Dip, Sauce
Cuisine American, Asian, Chinese, Louisiana, Sichuan


  • Food processor
  • Small saucepan
  • Glass bottle or jar, sterilized
  • Sieve, optional


  • 6-8 cloves garlic peeled
  • 2 T - 30 gr ginger peeled and cut into pieces, weigh after peeling
  • 8 T - 120 gr doubanjiang this is a fermented broad and soy bean paste, find it at your local Asian supermarket
  • 8 T - 120 gr spicy chili crisp no nuts, Lao Gan Ma is my brand of choice
  • 8 t - 40 gr Sichuan peppercorns stems and black seeds removed
  • 4 t - 20 gr gochugaru ground Korean chili flakes, best not substituted
  • 1 1/2 c - 375 ml rice wine vinegar


  • Place all the ingredients, except the vinegar, in a food processor and blend until you get to as fine a paste as possible.
  • Dump the paste into a small saucepan with 1 1/2 c - 375 ml of rice wine vinegar and bring to the boil.
  • Reduce the heat and leave to simmer for 15 minutes.
  • Leave to cool.
  • Place the mixture back into your food processor or a blender and blend again until you get a semi-fine sauce.
  • I like my sauce coarse and pulpy, but if you want a thin even sauce you can run the sauce through a fine sieve to get any grit out.
  • Bottle the sauce in sterilized glass bottles or jars. I sterilize my jars by running them through the hottest cycle in my dishwasher, this should be enough for home sterilizing in most cases.
  • Shake before use.


This sauce should keep for up to 1 month in a closed container in the fridge. 
Keyword home made, hot sauce, mapo, mapo tofu, sichuan