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Add all of the satay sauce ingredients to a small saucepan. Whisk to combine then bring to a simmer on medium-high heat. Simmer for 5-7 minutes until thickened, then set aside.
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Press the tofu with paper towels and cut into 8 slices. Dip each piece in the cornflour to coat each side.
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Heat a non-stick frying pan with the sesame oil. Fry the tofu for 3-4 minutes on each side until golden and crispy, then set aside.
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Peel the carrot then finely slice or mandolin the cabbage, red onion, spring onion and carrot. Add to a large bowl.
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In a small ramekin add the apple cider vinegar, salt and sugar. Heat in the microwave for one minute to dissolve the sugar, then cool and stir through the slaw mix.
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Finely slice the cucumber.
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Steam the bao buns as per packet instructions.
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Assemble the bao buns with the slaw, cucumber, tofu and satay sauce. Garnish with coriander and chopped peanuts.
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Serve hot and enjoy!
Salt & Pepper - Tofu Bao Buns
Ingredients
- Salt & Pepper Satay Sauce
- 165ml coconut milk
- 165ml water
- 1/3 cup Salt & Pepper Peanut Butter
- 1 Tbsp Red Curry Paste
- 1 Tbsp soy sauce
- 2 Tbsp maple syrup
- Tofu
- 400g Tofu
- 1/4 cup Cornflour
- 2 Tbsp Sesame Oil
- Slaw
- 2 cups Red Cabbage
- 1 Carrot
- 1/2 a red onion
- 2 Spring Onions
- 1 & 1/2 Tbsp Apple Cider Vinegar
- 1 Tbsp Sugar
- 1 tsp Salt
- 8 Bao Buns
- 1/4 of a Cucumber
- 1 handful Coriander
- 2 Tbsp Chopped Peanuts