Roasted sticky tofu buns

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

  • 25 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


Roasted sticky tofu buns
  • 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
  • 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.

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