One of our favourite filling recipes for our Bao Buns.
Prep Time: 25 min
10 Bao Buns
2 Large Blocks of Tofu
1 Large Egg (Substitute with flaxseed meal for Vegan option)
3 Tablespoons of Soy Sauce
2 Tablespoons of Mirin
2 Cloves minced garlic
1 Tsp minced ginger
For slaw dressing:
3 Tablespoons of White Rice Vinegar
2 Tablespoons of Soy Sauce
1 Tablespoon of Sesame Oil
1 Tablespoon of Honey (use agave or maple syrup for vegan option)
Salt to taste
Chopped chilli (optional)
2 Cups Shredded Red Cabbage
1 Carrot Julienned
1 Cup Chopped Coriander
1/2 Cup Cucumber Julienned
Slice tofu into 2cm thick slabs
Marinade in soy sauce, mirin, garlic and ginger for a minimum of 20 minutes.
Whip egg and water to make an egg mixture. Use flaxseed meal for vegan option.
Heat vegetable oil (preferably peanut oil) in a pot on the stove on medium heat. Do not fill pot more than half way full.
Dip tofu slabs into egg mixture. Then dip into panko breadcrumbs.
Test to see if oil is hot enough by inserting a wooden chopstick into the oil. If little bubbles appear around the chopstick it is ready to go.
Carefully drop in the breaded tofu slabs into the oil. Fry until golden brown and crispy. Approximately 2-3 minutes. Depending on your stove top. Do not step away as tofu cooks quite quickly and the panko can burn easily.
Transfer fried tofu onto wire rack to cool.
Toss vegetables in dressing.
Steam buns straight from frozen in a steamer. Once it has fluffed up approximately 5-8 minutes it is ready.
Assemble tofu and slaw onto buns. Add kewpie mayo or sriracha sauce on top