Peking tofu bao

Name: Peking tofu bao
Cook time: 15 min
Yield: 2

with pickled carrots and hoisin mayo

Ready in around 15 mins

RECIPE FACT:

Bao buns are a popular street food in Taiwan and are known as the Chinese hamburger in the western world.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE PREPARE THE VEGETABLES:

Using half the cucumber, cut in half and cut into ½ cm rounds on the diagonal. Peel the carrot and make ribbons by pulling the peeler the full length along the carrot rotating after each peel. Place in a bowl with the rice pickle dressing.
2. TO COOK THE PEKING TOFU:

Remove the Peking tofu from its packaging reserving the sauce. Slice into 1 cm slices. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the tofu and cook for 2-3 mins each side. Pour over the reserved sauce and cook for 30 secs.
3. TO COOK THE BAO BUNS:

Microwave option: Wrap the bao buns in a paper towel and place in the microwave. Cook for 1 min on high (750w). Stove top steamer option: Bring a pot half full of water with a steamer up to the boil over a medium high heat. If you don’t have a steamer use a pot that holds a metal colander and can still be covered. Once the pot is up to the boil place the bao buns on baking paper in the steamer or colander and steam covered for 4-5 mins. Carefully remove with tongs.
TO SERVE:

Gently open the bao buns, spread with a dollop of hoisin mayo and add a handful of mesclun followed by some Peking tofu slices. Top with sliced cucumber and pickled carrot. Dollop with more hoisin mayo and sprinkle over toasted cashews. Serve with remaining vegetables on the side.