Bao bun spread

Method

1. Wrap the tofu in a clean tea towel and put something heavy on top to press it for 10 minutes.
2. Peel the carrots and shave them into ribbons with a vegetable peeler. Toss them in a bowl with the rice vinegar and a pinch of salt, and leave them to pickle, turning them now and then.
3. Slice the cucumber thinly on the diagonal and shred the spring onions lengthways.
4. Cut the tofu into slices 1 cm thick and pat them dry. Heat the olive oil in a large frying pan over a medium-high heat and fry the tofu for 4 to 5 minutes a side, until golden and crisp.
5. Turn the heat to low, add the hoisin sauce and 2 tablespoons of water and turn the tofu in it for about 1 minute, until glazed and sticky.
6. Steam the bao buns in a steamer lined with baking paper, over simmering water with the lid on, for 8 minutes or the time on the packet, until puffed, soft and hot through.
7. Put the buns, tofu, drained pickled carrot, cucumber and spring onions on the table. To eat, open a bun and fill it with a slice of tofu and a little of each vegetable.

Tip Packet bao buns vary, so follow the steaming time on yours. They can be reheated in a steamer, but not in the microwave, where they turn tough.

Photo made with AI.

From Nosha · nosha.app