Tofu and Mushroom Bao Buns
Ingredients
Soy crispy tofu
- 280g pack of Tofu
- 2-3 tbsp light soy for coating
- 50g panto breadcrumbs
Mushrooms
- 6 chestnut mushrooms
- 1 tsp light soy
- 1.5 tsp dark soy
Sauce
- 60g vegan mayonnaise
- 10-15ml sriracha chilli sauce (add to taste)
Bao buns and garnish
- Bao buns, unfilled
- Fresh coriander leaves
Preparation
Slice the tofu into 6 rectangles and tidy up the edges. Place between two layers of kitchen towel on a chopping board and weight down with a heavy saucepan so the moisture is removed. The tofu needs to be as dry as possible for the breadcrumbs to stick.
Preheat the oven to 180 degrees Celsius and line a baking tray with greaseproof paper.
Dip the tofu in the light soy and cover with the panto breadcrumbs.
Bake for 10-15 minutes until golden brown.
Sautée the mushroom in a dry frying pan on medium heat until cooked. Add in the light and dark soy and cook for another minute or so until the soy has thickened around the mushrooms.
Mix the sauce ingredients together in a bowl.
Heat the bao buns for a minute in the microwave or steamer.
Layer the base with some sauce, add the crispy tofu, mushrooms, a little more sauce and garnish with coriander.