Peanut Tofu 

  1. Combine peanut butter, oil, miso paste, 50g gochujang, sugar, soy sauce & Worcestershire sauce in a bowl.
  2. Reserve 75g of the mixture in a separate bowl for sauce and add the sliced tofu to the remaining mixture.
  3. Stir gently to coat the tofu well, cover and refrigerate overnight.
  4. With the reserved marinade, add the Kewpie mayonnaise and remaining gochujang and combine. This will give you the burnt chilli mayonnaise for the bun.
  5. To cook the tofu, remove it from the marinade and put the pieces directly in to an oiled pan.

Sesame Ssӓmjang

  1. Combine all of the ingredients to form a paste.

Building the Bun

  1. Spread one side of the bun with the burnt chilli mayonnaise (caution: this sauce is spicy)
  2. Spread the sesame ssӓmgjang on the other side.
  3. Divide the tofu amongst the buns and top with the snow pea shoots, coriander and red cabbage.