This was the only ingrediant I could not find for the Szechuan Noodles I'm making tonight. So, I've made the sauce using Ina Garten's recipe, but without the tahini. Went to three different markets looking for the tahini. Instead, I used a bit of Sweet Ginger Sesame Grill Sauce made by House of Tsang. The sauce I made has fresh ginger, sesame oil, etc. in it, anyway. It tastes pretty good, but I'm just wondering how important the tahini would have been. I suppose the character of the sauce will be altered somewhat, but will there be a big difference in the integrity of my dish?