Sichuan Roux – The Ultimate Shortcut for Mapo Tofu, Hotpot & More

Описание: Unlock the bold, complex flavours of Sichuan cuisine with this versatile Sichuan Roux! This flavour-packed base combines toasted Sichuan peppercorns, fermented chilli bean paste, black bean paste, and aromatic spices infused into a rich roux. Perfect for Mapo Tofu, Sichuan Boiled Beef, or as a base for spicy noodle soups, it blends both fat and water-soluble flavours for a balanced, restaurant-quality finish every time. Batch make, freeze, and enjoy authentic Sichuan dishes in minutes!

Sichuan Roux Recipe (No Added Salt)

Yield: ~400 g of roux, which you can divide into cubes for multiple uses.

Ingredients

Neutral Oil: 50 g
Homemade Chilli Oil (or store-bought): 50 g
Whole Garlic Cloves: 2–3 cloves (lightly crushed)
Ginger Slices: 2–3 slices
Star Anise: 1 piece
Cinnamon Stick: 1 small stick (~5 cm)
Bay Leaves: 2 pieces
All-Purpose Flour: 100 g
Doubanjiang (Fermented Broad Bean Paste): 40 g (~2–3 tbsp)
Black Bean Paste (or mashed Fermented Black Beans): 20 g (~1–2 tbsp)
Sichuan Peppercorns: 10 g (toasted and ground)
Shaoxing Wine: 30 ml (2 tbsp)
Light Soy Sauce: 30 ml (2 tbsp)
Ice-Cold Water: ~50–100 ml, as needed
Salt: None in this recipe; adjust in final dish.


Steps

1. Heat a small dry pan over medium heat. Add Sichuan peppercorns and toast for 1–2 minutes until fragrant. Let cool briefly, then grind to your preferred consistency (fine or half-flake). Set aside.

2. In a medium pot or saucepan, heat neutral oil over low-to-medium heat. Add the garlic, ginger, star anise, cinnamon stick, bay leaves to infuse for 3–5 minutes, stirring occasionally: Avoid overheating so the garlic and spices do not turn bitter. Remove the solids (garlic, ginger, spices) and discard.

3. Stir in the doubanjiang. Cook on low-medium heat for 2–3 minutes, until the paste deepens in colour and the oil turns a vibrant red. Add chilli oil and stir gently to combine.

4. Gradually sprinkle in all-purpose flour, stirring constantly. Continue cooking for 4–5 minutes over medium-low heat, or until the raw flour smell disappears and you achieve a golden-brown roux consistency.

5. Stir in black bean paste (or mashed fermented black beans). Add the toasted/ground Sichuan peppercorns. Cook for 1–2 minutes, allowing the flavours to blend.

6. Pour in Shaoxing wine and light soy sauce, stirring continuously. Gradually add ice-cold water, a little at a time, until the roux is smooth and the flour is fully hydrated. No Salt is Added at this stage—salt will be adjusted in your final dish.

7. Once combined and smooth, turn off the heat and let the roux cool to room temperature. Transfer into containers or portion into ice cube trays (for convenient single-use servings). Refrigerate for up to 1 week or freeze for up to 3 months.


Using the Sichuan Roux

Fast-Cooking Dishes (e.g. Mapo Tofu, Noodles)

1. Begin with 1 tablespoon (~15 g) of roux per 100–150 ml of water/stock. Add the liquid gradually, stirring until the roux dissolves and the sauce thickens. If the sauce is too thick, add more liquid; if too thin, whisk in a bit more roux. Season with salt (no salt is in the roux itself) or extra soy sauce once the sauce is simmering.

2. If you want additional fragrance, sauté fresh garlic/ginger before the addition of liquid or add a new pinch of toasted Sichuan peppercorn at the end. This step replenishes any numbing/spicy notes lost during freezing.

Longer Braises (e.g. Spicy Braised Beef, Lamb)

1. In a pot or Dutch oven, brown your chosen protein. Add just enough water to cover.

2. Stir in about 2–3 tablespoons (~30–45 g) of roux per 500 ml of water/stock. Bring to a gentle simmer; the roux will help thicken and bind the sauce. You can always add more roux later if you want a thicker, richer sauce.

3. Taste the braising liquid after it comes to a simmer; add salt or additional soy sauce if needed. Cover and simmer until the meat is tender, occasionally stirring to prevent sticking.


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