Spicy bean sauce allows you to create Ma Po Tofu – Pock-marked Mother Chen’s Beancurd – one of Sichuan’s most famous dishes at home. Combining fermented soy bean paste, salted chillies, sesame oil and Sichuan peppers, the sauce delivers a piquant, savoury kick characteristic of Sichuanese cuisine. Culinary legend has it that Ma Po Tofu was created by the smallpox-scarred wife of a Qing Dynasty restaurateur in Sichuan. For a quick and easy meal, stir-fry minced beef or pork, add in some of the sauce, then fold in cubed tofu and heat through.
Lee Kum Kee was founded by a cook from Guangdong village who discovered oyster sauce in 1888. Known for the range and quality of its Chinese sauces, the company is now a global brand, widely used in Chinese restaurants around the world.
Ingredients: Water, Fermented Soy Bean Paste (23%) (Water, Salt, Soybeans, Wheat Flour), Salted Chilli Peppers (17%), Sugar, Tomato Paste, Sesame Oil, Oyster Sauce (Water, Sugar, Salt, Oyster Extract, Modified Corn Starch, Colour [E150a]), Sesame Paste, Sichuan Peppers, Modified Corn Starch, Dehydrated Garlic, Acid (E270). Allergens are listed in bold.
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