Hoisin Tofu Bao Buns
Servings
4
servingsPrep time
20
minutesCooking time
15
minutesIngredients
4 Tbsp Reduced Salt Soy Sauce
2 Tbsp Smooth Peanut Butter
2 Tbsp Rice Wine Vinegar
1 ½ Tbsp Garlic Powder
2 Tbsp Maple Syrup
2 Tbsp Sriracha
1 tsp Chilli Flakes
¼ Tbsp Chinese Five Spices
1 tsp Cornflour
300 g Firm Tofu
¼ cup Cornflour
1 Tbsp Sesame Oil
2 cup Red Cabbage
½ med Carrot
2 Tbsp Vegan Mayonnaise
1 Tbsp Lime Juice
4 x Bao Buns
1 Fresh Chilli
1 handful Fresh Coriander
Directions
- Spicy Hoisin Sauce
- Add the soy sauce, peanut butter, rice wine vinegar, garlic powder, maple syrup, sriracha, chilli flakes, and Chinese five spice to a saucepan. Heat on the stove on for 3-5 minutes medium heat, whisking constantly to prevent burning.
- Add the first measure of cornflour and whisk in to thicken. Remove from heat and set aside.
- Tofu
- Press the liquid out of the tofu, then cut into large rectangles. Coat the tofu in the second measure of cornflour.
- Heat the sesame oil in a non-stick frying pan on medium-high heat, then add the tofu and fry until golden, flipping on each side. Once golden, reduce the heat and add the three quarters of the hoisin sauce to the pan, turning the tofu to coat it in sauce.
- Assembly
- Julienne the carrot and cabbage and set aside in a bowl. Stir through the vegan mayo.
- Heat the Bao Buns as per packet instructions.
- Assemble the buns with the tofu and slaw. Top with fresh coriander and sliced fresh chilli, and spoon on the remainder of the hoisin sauce. Enjoy!
Hoisin Tofu Bao Buns
Servings
4
servingsPrep time
20
minutesCooking time
15
minutesIngredients
4 Tbsp Reduced Salt Soy Sauce
2 Tbsp Smooth Peanut Butter
2 Tbsp Rice Wine Vinegar
1 ½ Tbsp Garlic Powder
2 Tbsp Maple Syrup
2 Tbsp Sriracha
1 tsp Chilli Flakes
¼ Tbsp Chinese Five Spices
1 tsp Cornflour
300 g Firm Tofu
¼ cup Cornflour
1 Tbsp Sesame Oil
2 cup Red Cabbage
½ med Carrot
2 Tbsp Vegan Mayonnaise
1 Tbsp Lime Juice
4 x Bao Buns
1 Fresh Chilli
1 handful Fresh Coriander
Directions
- Spicy Hoisin Sauce
- Add the soy sauce, peanut butter, rice wine vinegar, garlic powder, maple syrup, sriracha, chilli flakes, and Chinese five spice to a saucepan. Heat on the stove on for 3-5 minutes medium heat, whisking constantly to prevent burning.
- Add the first measure of cornflour and whisk in to thicken. Remove from heat and set aside.
- Tofu
- Press the liquid out of the tofu, then cut into large rectangles. Coat the tofu in the second measure of cornflour.
- Heat the sesame oil in a non-stick frying pan on medium-high heat, then add the tofu and fry until golden, flipping on each side. Once golden, reduce the heat and add the three quarters of the hoisin sauce to the pan, turning the tofu to coat it in sauce.
- Assembly
- Julienne the carrot and cabbage and set aside in a bowl. Stir through the vegan mayo.
- Heat the Bao Buns as per packet instructions.
- Assemble the buns with the tofu and slaw. Top with fresh coriander and sliced fresh chilli, and spoon on the remainder of the hoisin sauce. Enjoy!
