Chinese sesame paste is a popular condiment used in noodles, salad, hot-pot dipping sauce, etc. It can be substituted in three ways.
A versatile condiment
Made from toasted sesame seeds, Chinese sesame paste (芝麻酱) is a thick, brown paste, with a strong, distinctive nutty aroma.
It’s widely used in Chinese cuisine, for noodles, salad, hot-pot dipping sauce, steamed twisted buns or simply as a spread like peanut butter. Normally it’s sold in glass jars, with a layer of oil on top to preserve its freshness.
How to thin the paste
In my recipes, I always use PURE Chinese sesame paste which has a very thick consistency (on the left of the photo above). You need to thin it with the same amount of water before adding to dishes.
Use the back of a spoon to swirl gently. It takes a bit of time to completely combine the paste and the water. It should be smooth and semi-runny in the end.
It’s different from Tahini
Do not confuse Chinese sesame paste with Tahini (the main component of hummus), a paste which is also made from sesame seeds.
The former is made from toasted whole sesame seeds, whereas the latter is made with raw, hulled sesame seeds (sometimes lightly toasted). Thus, they have very different tastes and texture.
Three substitute ideas
You can find Chinese sesame paste in most Chinese/Asian shops. If not available, I have three substitute ideas for you.
- Option 1: Add ¼ part sesame oil to 1 part Tahini, then mix well.
- Option 2: Grind 1 part toasted sesame seeds in a mortar (or in a grinder), add ¼ part sesame oil and 1 part unsweetened peanut butter. Mix until well combined. (As shown in photos above)
- Option 3: Grind 1 part toasted sesame seeds into a smooth paste. Add sesame oil then mix well.
Obviously, substitutes are unlikely to provide exactly the same flavour and texture. But I find those three options are great for certain dishes, such as the famous Sichuan street food Dan Dan noodles and the iconic breakfast of Wuhan Hot Dry Noodles.
For storage, it’s recommended to keep opened Chinese sesame paste in the fridge and consume within 3 months.
3 substitutes for Chinese sesame paste
Ingredients
For substitute 1
- ¼ part sesame oil, see note
- 1 part Tahini
For substitute 2
- 1 part toasted sesame seeds
- ¼ part sesame oil, see note
- 1 part peanut butter, unsweetened
For substitute 3
- 1 part toasted sesame seeds.
- ⅛ part sesame oil, see note
Instructions
Substitute 1
- Add sesame oil to Tahini, then mix to combine.
Substitute 2
- Grind toasted sesame seeds into a paste in a mortar (or in a grinder).
- Add sesame oil and peanut butter. Mix until well combined.
Substitute 3
- Grind toasted sesame seeds to a smooth paste in a mortar (or in a grinder).
- Add sesame oil then mix well.
Wow, I have just discovered that I was making this paste believing I was making my own tahini! 😀 I always toast sesame seeds very well before blending. Now I read that tahini is raw, not toasted seeds.
Hi Wei! Today I wanted to cook the Dam Dam noodles, which as I told you in another post I have 300 grams. Give mustard greens and they are making me like 3 kilos, it is used very little and I am afraid that it will spoil, I hate having to throw food away. Anyway, great that you give alternatives to Chinese ingredients. I go, well, I was going, a lot to the Asia supermarket in Madrid, now with all the restrictions, impossible (I live 60 km from Madrid) Now I buy online, but it is not the same; I really enjoyed going to the supermarket. I also wanted to thank you for putting the recipes for 2, so I don’t have to calculate from recipes for 6 or 8, you make it easy for me. We have been 2 since a long time, I have an empty nest. Wei, take care of yourself and I wish you a nice weekend. Kisses
Nice to hear from you Wendy! Very happy that you find my recipes helpful. Happy cooking!