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.

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.

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.

Spread bao with mayonnaise; fill with tofu, salad and peanuts.

Make the pineapple and cucumber salad. Combine ingredients in a medium bowl; season with salt.