Salt and pepper tofu bao buns
In other words, your weekend dinner inspo sorted. This is one where you’ll be really chuffed with yourself, or you’ll have your other half thinking you’re a culinary legend (which you defo are if you pull this off).
I think I’ve made my love for salt and pepper tofu pretty obvious, as well as my love for bao buns. Seeing how much you guys have enjoyed my salt and pepper tofu recipe is incredible – but you guys gotta try these two together, they’re fiiiiiiiiiiiiiiire.
I’ve added carrots and cucumber that were pickled in rice vinegar and mirin, and hiding underneath this mountain of flavour is a little vegan sriracha mayo by @sriracha_fg
Also as I keep getting asked for the salt and pepper tofu recipe, I’ll plug it in here.
-1x 400g block of firm tofu (I used @cauldronfoods for this)
-Half of a white onion
-1 spring onion
-2 cloves of garlic
-1 red chilli or 2 tsps dried red chilli flakes
-2tbsps flavourless oil (sunflower/vegetable/peanut/rapeseed)
-1tbsp rice flour/corn flour
-0.5tsp 5 spice
1)Press your tofu out between a kitchen towel and weigh it down with a heavy object for at least 30 mins to squeeze out the water
2)Cut your tofu into cubes, add 1tbsp of oil and toss gently, followed by 1tbsp of rice/corn flour and half a tsp of salt. Continue to toss until evenly coated
3)Either air fry the tofu for 15 minutes at 185 celcius or until golden and crisp. Alternatively bake at 180 celcius for 30-35 mins. I’ve air fried mine and the crisp on these is incredible.
4)In a wok or frying pan, sautee your garlic and chilli for a minute on medium-high heat, keep it moving to prevent burning, and then add your white onion and sautee for a further minute
5)Add your tofu and spring onions, followed by the remaining salt, sugar and 5 spice
6)Toss to coat and cook through for another minute. Taste test, and add more seasoning if you desire.
Get you bao bun game on people, this is the real deal.