For a quick and authentic Sichuan-style meal, spoon this sauce into a pan with silken tofu to create Ma Po Tofu. Lee Kum Kee Spicy Bean Sauce combines fermented soybean paste, salted chilli peppers and Sichuan peppers for a bold, fiery depth of flavour. It is a versatile stir-fry sauce rooted in Chinese cooking tradition.
Lee Kum Kee's Spicy Bean Sauce, also known as Ma Po Sauce, is a staple in Sichuan cuisine renowned for its bold and spicy flavour profile. Made with fermented broad beans, chili peppers, and a blend of aromatic spices, this sauce delivers a fiery kick that excites the palate. Its rich and complex taste makes it ideal for creating the classic Sichuan dish, Ma Po Tofu, but it can also be used to add depth and heat to a variety of stir-fries, noodles, and marinades.
IngredientsWater, Fermented Soybean Paste (23%) (Water, Salt, Soybeans (12%), Wheat Flour), Salted Chilli Pepper 17% (Chilli Peppers (80%), Salt), Sugar, Tomato Paste, Sesame Oil, Soy Sauce (Water, Salt, Soybeans, Wheat Flour), Ground Sesame Seeds, Sichuan Peppers, Modified Corn Starch, Dehydrated Garlic, Acid (Lactic Acid).
Nutritional Information (per 100g)| Energy | 139.0kcal |
| Fat | 7.6g |
| - of which saturates | 1.3g |
| Carbohydrate | 11.0g |
| - of which sugars | 11.0g |
| Protein | 4.3g |
| Salt | 7.9g |
