Name: Spiced tofu bao buns with pineapple cucumber salad
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Ingredients: 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; Bao; 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 buns with pineapple cucumber salad

Ever wanted to make your own bao buns? This recipe shows you how.

Makes 8 Item

Prep

40M

Cook

20M

Total

Ingredients

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

Bao

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

Method

Spiced tofu bao with pineapple cucumber salad

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.

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