Hey foodies, ever find yourself in the middle of whipping up an awesome Chinese dish only to realize you’re fresh out of black bean sauce? Yeah, it’s the worst feeling! But never fear – with these tasty substitutes in your pantry, you’ll never have to send back a partially finished recipe again.
I’m sure I’m not the only one who’s been there – excited to cook up all the rich umami flavors of my favorite Chinese staples, only to hit a roadblock without that essential savory-sweet black bean sauce. It’s downright depressing! But over time, I’ve discovered a whole lineup of sauces that can seamlessly sub in without you even noticing the difference.
In this article, I’m breaking down the top 10 substitutes to have on hand so you’re never left high and dry without the real deal. From the incredibly versatile hoisin to silky homemade black bean paste, these substitutes will take your Chinese cooking to the next level without missing a savory beat. So ditch the sad takeout and get ready to discover new favorite sauces – keep reading to find your new go-to black bean sauce swap!
Best Substitutes for Black Bean Sauce
1. Hoisin Sauce
If there’s one sauce you simply must have in your arsenal, it’s hoisin sauce. With its sweet-savory profile almost identical to black bean sauce, hoisin is hands down the easiest one-for-one swap. Made from ingredients like fermented soybeans, vinegar, garlic and chillies, it delivers richness in every spoonful.
Hoisin adds an irresistible glaze to chicken, beef and pork when used as a marinade. Its subtle sweetness is a perfect match for veggies too – just toss sliced bell peppers and green beans with a spoonful before stir-frying. Another go-to use is as a dipping sauce. I like serving it alongside spring rolls or spare ribs for an extra layer of flavor with each bite.
Its versatility is really what earns hoisin the top spot on this list. Need a last-minute sauce for lo mein? Hoisin to the rescue. Want to jazz up a simple noodle soup? A dollop of hoisin does the trick. And in a pinch, it even makes a pretty mean glaze for Peking duck! At under $3 a bottle, hoisin’s multiple uses also make it the most budget-friendly swap out there. So when you’re black bean sauce shopping and see hoisin on the shelves, throw one in your cart – you won’t regret it.
2. Miso Paste
Fermented like black bean sauce, miso paste is another dynamic substitute with a similar salty-savory umami flavor. What gives it an edge though is the variety of miso pastes to choose from.
The most versatile is yellow miso, with its mellow sweetness that plays well with any ingredient. But white miso has a lighter touch if you don’t want to overwhelm delicate proteins or veggies. And red miso cranks the savory-salt way up, perfect for soups and robust dishes that need an rich, intrusive kick.
Beyond cooking, miso is awesome for creating sauces on the fly. Just combine it with rice vinegar, mirin or water. The flavor complements noodles, stir fries and tempuras perfectly. Another stellar use is marinades – miso adds a subtle seasoning to meats and seafood before grilling.
And unlike black bean sauce, miso lasts for ages in the fridge without losing its luscious texture or intensity. So keep all three varieties stocked for endless umami potential. Whether mixing it into dips or glazes, miso will transport your dishes to a whole new savory dimension. Just a teaspoon delivers crave-worthy flavor, making it a very versatile and budget-friendly alternative to black bean sauce.
3. Oyster Sauce
For an even deeper savory punch, oyster sauce is hard to beat. Made from oyster extraction that’s slowly simmered until syrupy, it profoundly amplifies flavor in every application.
Use this intense condiment sparingly, as a little goes a very long way. Just a tablespoon enhances stir fries and noodle dishes with an almost meaty richness. It’s also excellent for marinades, where its complexity amplifies the natural tastes of proteins.
Oyster sauce pairs especially well with robust veggies like bok choy and broccoli. The flavors meld together sublimely. It can also elevate simple preparations, taking steamed rice from ho-hum to heavenly.
Its thickness makes oyster sauce perfect for creating mouthwatering glazes too. Brush it over chicken before roasting for a savory-sweet succulence. The same trick works on salmon too, adding unforgettable depth.
Just be warned – being super concentrated means oyster sauce has more sodium than black bean sauce. So consume it in moderation or water it down as needed. But its deep, complex savoriness thrills the senses like few other substitutes can.
4. Light Soy Sauce
If you prefer your substitutes on the lighter side, look no further than light soy sauce. As its name suggests, this thin soy-based condiment lets other flavors shine brightly without overwhelming them.
Whereas black bean sauce adds layers of savoriness, light soy sauce keeps things straightforward while boosting overall flavor. Use it the way you would salt – sprinkled into dressings, marinades or noodle dishes for an instant nutrition.
It also works beautifully as a quick cooking sauce, perfect for simple preparations like sautéed greens, shrimp or fish. Just toss ingredients with a splash, then let the natural flavors do the talking over high heat.
Light soy sauce’s runniness means it coats foods evenly without sitting heavily. For stir fries and noodle bowls, this liquid gold keeps things lively and light.
If you want umami without complexity, this saltier option fits the brief perfectly. And it keeps for ages, so feel free to douse your dishes to taste without worry. For a lower sodium black bean sauce alternative, light soy will quickly become your new favorite.
5. Tamari Sauce
A slightly more full-bodied option is tamari sauce. This Japanese soy sauce has a richer shade and flavor than its light soy cousin, making it suitable for heartier dishes too.
Made exclusively from soybeans through a traditional brewing process, tamari has nuanced deep caramel notes. It pairs beautifully with robust meats and vegetables due to these extra dimensions.
Try a tamari glaze on baked salmon for savory-sweet charms. It also brings out the best in steak preparations, from teriyaki to Japanese bulgogitakes your recipes to a new level.
For vegetarian dishes, tamari acts as a magical seasoning. Its rounded essence elevates simple sautéed mushrooms or brussels sprouts. The same trick works for rice and noodle bowls too.
Being slightly thicker also means tamari clings beautifully. It makes a great marinade base, fully infusing ingredients before or after cooking. Just whisk it with minced garlic, ginger and honey or mirin for next-level flavor.
Best of all, tamari’s fuller body allows for versatility that light soy sauce can’t match. So for an all-purpose black bean sauce stand-in, reach for tamari to take your dishes to new taste heights.
6. Teriyaki Sauce
Another sauce with definite Japanese flair is good old teriyaki. Made simple by combining soy sauce, sugar and rice wine, it delivers complex savory-sweet vibes in every spoonful.
Beyond being a tasty black bean sauce swap, teriyaki truly shines as a glaze or marinade. Toss meat and veggies with a honeyed teriyaki mixture before roasting or grilling, then allow it to caramelize to perfection. Chicken, salmon and beef are especially delicious prepared this way.
You can also use teriyaki to create quick and easy stir fries. Just splash it into the pan along with protein and veggies. Let it bubble away merrily until reduced and syrupy.
Its sweetness acts as a charm on kid’s palates too. Teriyaki chicken tenders or nuggets become a tasty weeknight favorite. You can even use the leftover glaze as a sauce for rice or noodles next day.
Keep bottles of teriyaki stocked for when you need a flavor explosion of savory-sweet-salty in minutes. It’ll become your go-to black bean sauce sub in no time.
7. Homemade Black Bean Sauce
While store-bought sauces are convenient, nothing beats the depth and complexity of homemade. And a scratch black bean sauce is surprisingly simple.
All you need are canned or dried fermented black beans, grated ginger, crushed garlic, rice vinegar and soy sauce. Mash the beans into a paste with a spoon, then mix together all the ingredients. Let it mellow in the fridge for the flavors to marry.
From here, endless variations are possible. For kicking up the heat, throw in minced Thai chilies. Looking to switch it up? Swap half the vinegar for hoisin or oyster sauce.
This sauce keeps for weeks and enhances everything from noodle bowls to stir fries. Plus making your own means full control over salt and sugar levels to taste.
If you fall in love with black bean sauce’s umami symphony, developing techniques for DIY is key. With just a handful of pantry staples and short prep time, you’ll wonder why you ever settled for storebought at all.
Plus it feels good to transform a few basic ingredients into a richly flavored magic potion all your own. So round up those black beans and get crackin’ on perfecting your ultimate do-it-yourself black bean sauce!
8. Tianmian Sauce
For a glutinous alternative, seek out Tianmian sauce. Hailing from northern China, this sweet wheat-based sauce adds unique texture when swapped in.
Made primarily from wheat starch and sugar, Tianmian sauce has an almost pudding-like consistency. It coats foods thickly while imparting deep caramelized notes.
Use it sparingly, swirled into soups and braises just before serving to add ballast. Its clingy nature means flavors fully integrate into long-cooked dishes.
Try tossing cubed tofu or chicken with Tianmian before pan-frying. The sugar in the sauce caramelizes into a crispy shell as it cooks.
When your craving Chinese takeout but want homemade, Tianmian fits the bill perfectly. Mix it with steamed rice and a splash of rice vinegar for an instant fried rice flavor explosion.
Its texture may surprise compared to liquidy black bean sauce. But Tianmian’s sweet viscosity enriches dishes in a uniquely satisfying way. Keep an open mind and this gluey sauce may just become your new secret weapon.
9. Kecap Manis
For Southeast Asian-inspired dishes, reach for kecap manis. This Indonesian sweet soy sauce adds layers of complexity with lower sodium than regular soy.
Made from reduced soy sauce, palm sugar, garlic and star anise, its flavor profile walks the line between savory, spicy and sweet. Just a tablespoon enriches meat and vegetable marinades fantastically.
Kecap manis also makes a mean glaze. Brush it over salmon before roasting for a glossy, caramelized exterior. The same trick works on chicken too.
It pairs divinely with robust veggies like bok choy and cabbage in stir fries. The sweetness tames their bite while amplifying natural flavors.
For quick weeknight noodles, toss cooked pasta with kecap manis, chili garlic sauce and protein of choice. The synergistic flavors will have you coming back for more.
Best of all, its viscosity lets kecap manis cling beautifully to foods without being overwhelmly sweet. For Southeast Asian black bean sauce inspiration, this is the versatile option to grasp.
FAQs
Can I substitute soy sauce for fish sauce in black bean sauce?
Yes, you can substitute soy sauce for fish sauce. Start with half the amount of soy sauce called for and adjust to taste. Soy sauce will provide saltiness but lacks the complex umami of fish sauce.
How long does homemade black bean sauce last?
Properly stored in an airtight container in the refrigerator, homemade black bean sauce should keep for 1-2 weeks. The sauce may darken slightly in color as it sits but the flavor will remain fresh.
Can I freeze black bean sauce?
Yes, black bean sauce freezes well for extended storage of up to 3 months. Leave room at the top of the container for expansion. The texture may soften slightly after freezing but the flavor will be unchanged.
Will black bean sauce stain?
Black bean sauce can slightly stain surfaces like wood or granite due to its dark color. Be sure to wipe up any spills immediately with a damp cloth. Use a dedicated wooden spoon or rubber spatula when mixing to avoid staining cookware.
What can I use black bean sauce for besides stir fries?
Black bean sauce adds complex umami flavor to many Asian dishes beyond stir fries. Try using it in soups, braises, noodle dishes, dumplings, meat marinades or as a dipping sauce. A spoonful also boosts the flavor of fried rice.
Can I make a vegan version of black bean sauce?
Yes, you can easily make black bean sauce vegan by omitting fish sauce and using vegetable broth instead. Look for soy sauce and oyster sauce varieties labeled vegetarian or vegan. Vegetable broth or water can replace any chicken or meat stocks.
Can I use canned black beans instead of dried?
Yes, you can absolutely use canned black beans in place of dried in black bean sauce. Typically a 1/3 cup drained canned beans will substitute for ¼ cup dried beans in recipes. Canned beans are more convenient but may not have as deep a flavor as dried beans cooked from scratch.
What other beans can I use besides black beans?
While black beans are most traditional, other varieties like soybeans, pinto beans or black eyed peas can also be used to make flavored sauces. The flavor profile may be slightly different but will still deliver savory umami. Small red beans common in Chinese cooking also work well. Feel free to experiment with what you have on hand.
Can I double or halve the black bean sauce recipe?
Yes, black bean sauce recipes can easily be adjusted up or down depending on how much you need. Just be sure to taste and adjust seasoning as desired when doubling or halving ingredients. The general ratios will remain the same and ensure the sauce has a nicely balanced flavor profile.
Why does my black bean sauce look separated after refrigeration?
It’s normal for the oil and vinegar/liquid to separate when refrigerated. Simply stir to reincorporate before using. This is because the fats solidify at colder temps. As long as the sauce comes back together with a stir, it’s still good to eat.
Can black bean sauce be made in advance?
Yes, black bean sauce can absolutely be made ahead of time. In fact, many recipes recommend letting homemade versions mellow in the fridge overnight to allow flavors to develop further. Properly stored in an airtight container, homemade black bean sauce should keep in the fridge for 1-2 weeks.
Conclusion
In conclusion, black bean sauce is an incredibly versatile and flavorful pantry staple for Asian cooking. With so many options like soy sauces, oyster sauce and homemade varieties, there is a perfect black bean sauce substitute for every application.
Whether you prefer lighter coatings or deep, complex savory umami, these substitutes let you swap in black bean sauce flavors without the saturated fat or sodium. You can also dial nutrition and richness up or down to your preferences.
Beyond just swapping in storebought varieties, learning to craft your own black bean sauce at home opens up endless possibilities. You gain full control over flavors and ingredients to suit any diet.
Overall, expanding your list of go-to black bean sauce alternatives means never missing that signature flavor, no matter what you’re cooking. From quick weeknight stir fries to indulgent roast protein recipes, these substitutes have you covered.
With practice, any one of them could become your new black bean sauce of choice. Don’t be afraid to experiment until you find your perfect match. Asian cooking is all about blending flavors to perfection – now you have the tools to do just that.
