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Best Substitutes for Hoisin Sauce

A small ceramic bowl of dark glossy hoisin sauce next to a wok of stir-fried vegetables and a spoon resting on the counter
Photo by Nano Erdozain on Pexels

  1. #1

    Soy sauce + peanut butter + honey + garlic — Mix 2 tbsp soy sauce, 1 tbsp smooth peanut butter, 1 tbsp honey, and 1 small minced garlic clove to replace 3 tbsp hoisin

    Best for: Stir-fries and dipping sauce

    This combination gets closest to hoisin's actual flavor profile: salty, sweet, and slightly nutty. Whisk well since the peanut butter needs to fully dissolve into the liquid.

  2. #2

    Soy sauce + molasses + rice vinegar — Mix 3 tbsp soy sauce, 1 tbsp molasses, and 1 tsp rice vinegar to replace 3 tbsp hoisin

    Best for: Glazes and marinades

    Molasses brings the deep, slightly bitter sweetness hoisin gets from fermented soybeans. The vinegar cuts the richness so it doesn't taste one-note.

  3. #3

    Oyster sauce + a splash of soy sauce — Mix 2 tbsp oyster sauce with 1 tsp soy sauce to replace 1 tbsp hoisin

    Best for: Stir-fries where you want savory depth over sweetness

    Oyster sauce is thinner and less sweet than hoisin, so this swap works better in cooked dishes than as a table condiment for spring rolls or duck.

  4. #4

    Teriyaki sauce — 1:1, though it's sweeter and thinner, so reduce it in the pan for a minute to thicken

    Best for: Glazes on meat or roasted vegetables

    Teriyaki lacks hoisin's garlicky, fermented-bean depth, but it delivers a similar sweet-savory glaze once reduced.

  5. #5

    Barbecue sauce + soy sauce — Mix 2 tbsp barbecue sauce with 1 tbsp soy sauce to replace 2 tbsp hoisin

    Best for: Marinades for grilled or roasted meat

    Sweet, smoky barbecue sauce plus soy sauce approximates hoisin's role in char siu or ribs, though it won't taste identical since it lacks five-spice notes.

Hoisin sauce isn't used in baking, but the substitutes above split into two cooking uses: thinner mixtures (soy sauce blends, teriyaki) work best in stir-fries where the sauce coats quickly over high heat, while thicker mixtures (molasses-based, barbecue-based) hold up better as glazes brushed onto meat before roasting or grilling since they won't run off.

FAQ

What gives hoisin sauce its distinctive flavor?

Fermented soybean paste is the base, combined with garlic, five-spice powder, and sugar. That fermented funk is the hardest part to replicate exactly, which is why most substitutes lean on soy sauce or oyster sauce for a similar savory backbone.

Can I use plum sauce instead of hoisin?

Yes, in a 1:1 swap for dipping sauces or glazes. Plum sauce is fruitier and less salty, so add a small splash of soy sauce to balance it out.

Is hoisin sauce the same as oyster sauce?

No. Hoisin is sweeter and made from fermented soybeans, while oyster sauce is savory and made from oyster extract. They can substitute for each other in a pinch, but oyster sauce needs added sugar to mimic hoisin's sweetness.

Does homemade hoisin substitute taste as good in Peking duck or moo shu wraps?

It gets close but won't be identical, since store-bought hoisin has a fermented depth that's hard to build quickly. The soy sauce, peanut butter, honey, and garlic version is the closest match for these dishes.