Gochujang tofu bao with kimchi
Soft steamed buns, sticky sweet-hot tofu, cold cucumber and tangy kimchi. Small enough to eat with your hands and quick enough for a weeknight.
- Time
- 35 min
- Serves
- 2
- Season
- Summer
Method
- Wrap the tofu in a clean tea towel, put a heavy pan on top and leave for 10 minutes. Cut into 12 chunky strips and toss with the cornflour and a pinch of salt.
- Warm the olive oil in a non-stick frying pan over a medium-high heat. Fry the tofu for 8 minutes, turning, until golden and crisp.
- Mix the gochujang, maple syrup, rice vinegar and 1 tbsp of water, pour it over the tofu and toss for 1 minute, until glossy and sticky.
- Cut the cucumber into thin ribbons or half-moons, slice the spring onions thinly and roughly chop the kimchi.
- Steam the bao buns over simmering water for 8 to 10 minutes, or as the pack says, until puffy and soft.
- Open each bun and fill with cucumber, tofu and kimchi.
- Scatter with the spring onion and serve immediately.
Tip Check the kimchi label, as many are made with fish sauce or shrimp.
Per portion
| Energy | 502 kcal |
| Protein | 20 g |
| Carbohydrate | 50 g |
| of which sugars | 17 g |
| Fat | 23 g |
| of which saturates | 4 g |
| Fibre | 4 g |
| Salt | 1.54 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- bao bun4
- firm tofu200 g
- cornflour1 tbsp
- olive oil2 tbsp
- gochujang1 tbsp
- maple syrup1 tbsp
- rice vinegar1 tbsp
- vegan kimchi60 g
- cucumber1
- spring onion2
