Spiced tofu bao with pineapple cucumber salad

Bao are a form of steamed Chinese buns, adapted by migrants in many other Asian countries.

  • 1 hr cooking
  • Makes 8 Item
  • Print


Spiced tofu
  • 375 gram firm tofu
  • 2 teaspoon chinese five spice
  • 1 teaspoon chilli powder
  • 2 tablespoon vegetable oil
  • 2 tablespoon whole-egg mayonnaise
  • 2 tablespoon roasted, salted peanuts, chopped coarsely
  • 2 cup (300g) self-raising flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon caster (superfine) sugar
  • 1/4 teaspoon table salt
  • 1 cup (250ml) light coconut milk
  • vegetable oil, for brushing
Pineapple cucumber salad
  • 250 gram pineapple, sliced thinly
  • 2 lebanese cucumber
  • 1 tablespoon rice wine vinegar
  • 1 fresh long red chilli, finely sliced
  • 1 clove garlic, crushed
  • 1 cup loosely packed fresh coriander leaves


Spiced tofu bao with pineapple cucumber salad
  • 1
    Place tofu on a small wire rack over a tray, top with a second tray (or plate); weight with cans of food. Stand 30 minutes or until tofu is a firmer texture.
  • 2
    Meanwhile, make bao. Cut eight 12cm squares from baking paper. Sift flour, baking powder, sugar and salt into a large bowl. Add coconut milk; stir with a fork until just combined. Turn dough onto a lightly floured surface; knead gently for 1 minute or until smooth. Divide dough into eight pieces; roll out each piece into a 15cm long oval. Brush half of each oval lightly with oil; fold in half crossways. Place each bao on a square of baking paper; cover loosely with plastic wrap. Cook bao in two batches in a large steamer over a saucepan of simmering water for 8 minutes or until cooked through.
  • 3
    Cut pressed tofu crossways into 8 slices. Dust with five spice and chilli; season with salt. Heat oil in a large non-stick frying pan over high heat; cook tofu, in batches, for 2 minutes each side or until golden.
  • 4
    Spread bao with mayonnaise; fill with tofu, salad and peanuts.
  • 5
    Make the pineapple and cucumber salad. Combine ingredients in a medium bowl; season with salt.


You can press the tofu up to a day ahead; keep covered in the fridge.

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