Makes about 1/2 cup
- 3 tablespoons soy sauce
- 2 tablespoons creamy peanut butter
- 1 tablespoon Chinkiang vinegar (Chinese black rice vinegar) or red wine vinegar
- 1 tablespoon sesame oil
- 2 teaspoons sugar
- 1/4 teaspoon kosher salt
- 3 tablespoons neutral oil (like canola, vegetable, or grapeseed)
- 1 small scallion, finely chopped (about 1 tablespoon)
- 1 tablespoon minced fresh ginger
- 1 large garlic clove, finely chopped (about 1 tablespoon)
- 1/2 teaspoon chili flakes (or more to taste)
- 1/2 teaspoon crushed Sichuan peppercorns
Combine the soy sauce, peanut butter, vinegar, sesame oil, sugar, and salt in a small heatproof bowl and mix until the sugar is dissolved and tahini is well incorporated. It’s okay if it’s not completely dissolved, though.
Heat a small skillet over medium heat, add the oil, and heat until shimmering. Add the scallions, ginger, garlic, chili flakes, and crushed peppercorns. Remove from the heat and stir for 10 seconds, until the scallion is bright green and everything’s aromatic. Pour all this into the liquid seasonings and whisk until well blended. Once cool, the sauce will keep in the fridge for one or two days.