Ingredients
- 400g firm pressed tofu, sliced
- 100ml soya sauce
- 80g gochujang (Korean chilli paste – you’ll find it in Asian supermarkets)
- 40g freshly grated ginger
- 20g of garlic
- 150g rice flour
- Oil for frying
- 8 bao buns
- 200g radishes
- 200ml Kewpie mayo
- 8 large slices of cucumber
- 100g peanut rayu condiment (optional; this is available from some Asian supermarkets and many good delis – if you can’t get it use satay sauce)
Mix the soya sauce, gochujang, ginger and garlic in a bowl. Add the sliced tofu to the mix. Leave to marinate for about 24 hours in order to get a more intense flavour.
Use this time as an opportunity to defrost the bao buns in the fridge overnight.
Roll the tofu in rice flour. Add frying oil to the pan and heat on medium heat. Add the tofu and shallow fry until crispy.
Slightly steam the bao buns until they are soft and warm.
Dress your bao by stuffing it like a little burger and adding the radishes, mayo, cucumber and peanut rayu condiment, if you can source it, otherwise use a satay sauce. My favourite, widely available in Asian stores, is called Jimmy’s.
