Vegan recipe

Hoisin Tofu Bao Buns

Serves 2

Bringing some classic street food cooking to your kitchen? It’s a’BAO’t time!
These vegan Hoisin Bao Buns are inspired by flavour-filled Chinese street food. Stuffed with fresh veggies and Cauldron Hoisin Tofu Pieces.

We’d recommend making more than just a couple!

Hoisin Tofu Pieces Find out more


8 Bao Buns
1 tsp vegetable oil
1 tbsp rice wine vinegar (but in a pinch apple cider) to coat the carrots
1 Pack Cauldron Hoisin Tofu Pieces
50g roasted salted peanuts, roughly chopped
1 cucumber, cut into thin slices
1 bunch spring onions, washed and finely sliced
1 carrot, peeled and sliced into thin matchsticks
1 red chilli, thinly sliced


  1. Lightly oil a frying pan and put on high heat.
  2. Add the Hoisin Tofu Pieces and fry until glossy, slightly crispy on the outside and hot all the way through.
  3. In a bowl, mix together the carrot matchsticks and the vinegar, leave to sit for 10 minutes and then drain. Top tip – keep the leftover rice wine vinegar to marinade veggies for the next day!
  4. Heat the bao buns so they stay light and fluffy.
  5. To serve, fill each bun with a spoonful of the Hoisin Tofu.
  6. Top with carrot matchsticks, cucumber, spring onion, chilli and peanuts.

Chef's tip

After you’ve marinated your carrots in the rice wine vinegar, rather than throwing the leftover vinegar juices away, keep it to marinade veggies for the next day!