Tofu Bao Buns

Name: Tofu Bao Buns
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 x 160g pack Cauldron Marinated Tofu; 7 bao buns; 5 tbsp chickpea flour; 3 tbsp water; Panko breadcrumbs; Black sesame seeds; 3 tbsp Mayo; 1 tbsp Sriracha; 1/4 head of red cabbage, shredded; 1/4 head of white cabbage, shredded; 2 carrots, shredded; 4 spring onion Stalks; 25g coriander, chopped; 1 tbsp sesame oil; 2 tbsp rice wine vinegar; 1.5 tbsp soy sauce; 1 tbsp honey; 4 garlic cloves, finely diced; 1 tsp black & white sesame seeds; 1/2 tsp salt; 1/2 tsp black pepper; Chopped radish; Chilli

Just like bao buns, tofu originated in China. Now it’s time these vegetarian Tofu Bao Buns, with our Marinated Tofu, originated in your kitchen. Tofu and a rainbow slaw combine to make one tasty vegetarian filling while sriracha mayo brings the spice. Give these lip smacking bao buns a go and take a bow.

Recipe by @whenmeateatsveg.

Serves 4

40 mins

A little effort

Vegetarian

Four bao buns with Marinated Tofu and rainbow slaw filling. Red Cauldron Marinated Tofu packaging in the background.

Cauldron Marinated Tofu with red packaging with a see-through section to showcase the tofu pieces

Made with our Organic Marinated Tofu Pieces

High in protein

Vegan

High in calcium

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Ingredients:

1 x 160g pack Cauldron Marinated Tofu
7 bao buns
5 tbsp chickpea flour
3 tbsp water
Panko breadcrumbs
Black sesame seeds
3 tbsp Mayo
1 tbsp Sriracha

For the rainbow slaw

1/4 head of red cabbage, shredded
1/4 head of white cabbage, shredded
2 carrots, shredded
4 spring onion Stalks
25g coriander, chopped
1 tbsp sesame oil
2 tbsp rice wine vinegar

1.5 tbsp soy sauce
1 tbsp honey
4 garlic cloves, finely diced
1 tsp black & white sesame seeds
1/2 tsp salt
1/2 tsp black pepper

To garnish

Chopped radish
Chilli

Method:

To make the rainbow slaw dressing, combine sesame oil, rice vinegar, soy sauce, honey, garlic, black & white sesame seeds and the salt and pepper
In a bowl, combine the white cabbage, red cabbage, carrots, spring onions, and coriander, drizzling the dressing all over, giving it a good mix
For the tofu filling, coat the marinated tofu in the chickpea batter, then coat in the black sesame panko mixture, coating it well. Fry on a high heat for 1 minute and drain any excess oil
For the sriracha mayo, combine the sriracha and mayo together
To assemble, layer a good amount of the sriracha mayo to the base of the bao buns, add your crispy Marinated Tofu along with a generous amount of rainbow slaw. Garnish with radish, chilli and any other pickles then enjoy!

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