Tantalizingly tingly, complex, nuanced, exquisitely balanced and of course spicy! Blank Slate Kitchen’s Sichuan Chili Oil is infused with a dozen spices and aromatics as well as two types of ground chilis and freshly ground Sichuan peppercorns.
Our Sichuan Chili Oil offers layers and layers of flavor, not just heat. The flavor concept of “ma la”, common in Sichuan cuisine, is named for the Chinese characters for “numbing” and “spicy”. Sichuan peppercorns provide a tingly numbness on the tongue that accents the hot chilis. With a medium heat level this Szechuan sauce is meant to be used generously.
Made domestically in small batches, we use all only premium real food ingredients, all non-GMO and no sugar, MSG, preservatives or additives. Vegan, gluten-free, nut-free, soy-free and dairy-free.
Replicate Sichuan recipes at home with ease, including Mapo Tofu, Bang Bang Chicken, and more. Perfect as a dumpling sauce, drizzled over noodles or rice, or simple over eggs.
Ma Po Tofu is one of my go-to dishes for Sichuan restaurants. This is my attempt at a quick and easy home rendition. Is it strictly authentic? No. But it’s delicious and easy. The meat can be left out if you’d prefer a vegetarian version.
This recipe is based on the excellent (and much more authentic) recipe by J. Kenji López-Alt found at Serious Eats. Another great, authentic recipe can be found at The Mala Project, which is an excellent reference for Sichuan cooking, as well as a good resource for ingredients.