Tofu & Mushroom Bao Buns
Ingredients
- 280g pack of tofu
- 2-3 tbsp of light soy, for coating
- 50g breadcrumbs
- 6 chestnut mushrooms
- 1 tsp light soy
- 1.5 tsp dark soy
- 60g vegan mayonnaise
- 10-15ml chilli sauce (add to taste)
- 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