Crispy tofu bao buns

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a bowl, combine 1 cup of lukewarm water, white vinegar, caster sugar and salt. Stir until the sugar has dissolved, then add the thinly sliced red onion and cucumber. Mix to combine, then set aside to pickle. Place the flour, eggs and panko bread crumbs into individual bowls. Season the flour with salt and pepper, beat the eggs, and mix the sesame seeds into the breadcrumbs. Crumb the tofu slices by coating them with seasoned flour, egg, then sesame panko crumbs. Bring a pan to a medium heat with a drizzle of rice bran oil. Pan fry the crumbed tofu slices for 2-3 minutes each side, or until golden brown and crispy. Place on a plate lined with a paper towel and repeat with the remaining tofu slices. Steam the bao buns as per pack instruction. To assemble to bao buns, spread each base with hoisin sauce. Lay pieces of tofu on top, then follow with pickled cucumber, red onion and bean sprouts. Finish with coriander if desired, and serve immediately.