Name: Roasted sticky tofu buns
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 300 gram firm tofu; 1 teaspoon smoked paprika; 1 1/2 tablespoon tomato sauce; 1 1/2 tablespoon smokey barbecue sauce; 1/4 cup (60ml) soy sauce; 1/4 cup (60ml) rice wine vinegar; 2 tablespoon brown sugar; 1 lebanese cucumber (130g), sliced thinly lengthways; 1 large carrot (180g), sliced thinly lengthways; 1 fresh long red chilli, sliced thinly on the diagonal; 1 tablespoon caster (superfine) sugar; 2 tablespoon rice wine vinegar, extra; 4 fresh coriander sprigs; 1 tablespoon coarsely chopped roasted salted peanuts; 4 small soft white bread rolls (520g), split

Roasted sticky tofu buns

Recreate an authentic Asian classic with these delicious roasted sticky tofu buns - quick, easy and completely meat free!

Serves 4

Prep

25M

Cook

20M

Total

45M

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Ingredients

300 gram firm tofu

1 teaspoon smoked paprika

1 1/2 tablespoon tomato sauce

1 1/2 tablespoon smokey barbecue sauce

1/4 cup (60ml) soy sauce

1/4 cup (60ml) rice wine vinegar

2 tablespoon brown sugar

1 lebanese cucumber (130g), sliced thinly lengthways

1 large carrot (180g), sliced thinly lengthways

1 fresh long red chilli, sliced thinly on the diagonal

1 tablespoon caster (superfine) sugar

2 tablespoon rice wine vinegar, extra

4 fresh coriander sprigs

1 tablespoon coarsely chopped roasted salted peanuts

4 small soft white bread rolls (520g), split

Method

1.Preheat oven to 200°C. Grease and line an oven tray with baking paper.

2.Place tofu on a plate lined with paper towel. Top with another plate; stand for 10 minutes. Cut tofu crossways into eight slices, rub with paprika; season.

3.Bring sauces, vinegar and sugar to a simmer in a small saucepan over medium heat. Simmer for 3 minutes or until thickened slightly. Pour sauce mixture over tofu; turn to coat. Transfer tofu to tray; bake for 20 minutes, basting occasionally with sauce mixture or until tofu is golden.

4.Combine cucumber, carrot, chilli, sugar and extra vinegar in a medium bowl; stand for 10 minutes or until vegetables soften. Drain.

5.Place tofu, pickled vegetables, coriander and nuts between rolls.

This recipe can easily be doubled or tripled to feed more people.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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