Spicy Peanut Tofu Bao Buns
with Charred Miso Broccoli & Chili Mayonnaise
Cooking time
35 minutes
Servings
2/4
Calories
990 /serving
Take a trip to the streets of Taiwan for the time it takes to finish every last bite of this meal. These plant-based delights are assembled by steaming pillowy bao buns and adding a dollop of sweet and spicy mayonnaise into each. Then comes the tofu, incredibly savoury thanks to a thick coat of peanut butter, sambal oelek, miso and ponzu lime sauce. Thin rounds of cucumber, fresh cilantro and fragrant toasted peanuts are sprinkled on top to complete the buns. Miso-ponzu charred broccoli rounds out this gourmet street-food dream.
We will send you:
- 1 Cucumber
- 1 Broccoli
- 1 Bunch of cilantro
- 30ml Mayonnaise
- 15g White miso paste
- 25g Peanuts
- 1 Block of tofu (non-GMO)
- 30ml Ponzu lime sauce
- 30g Peanut butter
- 15ml Sambal oelek
- 6 Bao buns
Contains: Eggs, Peanuts, Sesame seeds, Soy, Sulphites, Wheat
You will need:
Sheet pan
Oil
Salt & pepper
Parchment paper
Steam basket (or strainer)
Large pan
Medium pot
Total Fat
47 g
Saturated Fat
7 g
Sodium
1080 mg
Total Carb
118 g
Sugars
22 g
Protein
35 g
Fibre
21 g
Preparation
Roast the broccoli
Preheat the oven to 450°F. Cut off and discard the bottom inch of the broccoli stem; cut the broccoli into long, thin florets, including the stem. In a bowl, combine the miso and ponzu sauce; stir to combine thoroughly. On a lined sheet pan, toss the broccoli with ½ the miso-ponzu mixture and a drizzle of oil; season with S&P. Arrange the broccoli in a single, even layer. Roast in the oven, stirring halfway through, 15 to 18 minutes, until browned and tender when pierced with a fork. Set aside in a warm spot.
Steam the bao buns
While the broccoli roasts, fill a medium pot with a few inches of water. Line a steam basket (or strainer) with parchment paper. Place the steam basket in the pot, making sure the water does not touch the steam basket. Bring the water to a simmer on medium-high. Working in batches, place the bao buns in the steam basket. Cover the pot and let the buns steam, 10 to 12 minutes, until light and fluffy. Carefully remove the steam basket from the heat and set aside in a warm spot.
Mise en place
While the bao buns steam, thinly slice the cucumber into rounds. Cut the tofu crosswise into 6 equal pieces. Pick the cilantro leaves off the stems, discarding the stems. In a small bowl, make the peanut sauce by combining the peanut butter, up to ½ the sambal oelek (to taste), the remaining miso-ponzu mixture and 2 tbsp water (double for 4 portions).
Toast the peanuts
Heat a drizzle of oil in a large pan on medium. Add the peanuts and cook, stirring frequently, 1 to 2 minutes, until fragrant. Transfer to a bowl and season with S&P to taste; wipe out and reserve the pan.
Cook the tofu
In the same pan, heat a drizzle of oil on medium-high. Pat the tofu dry with paper towel; season with S&P. Add the tofu and cook, 3 to 4 minutes per side, until golden brown. When there are 2 minutes of cooking left, add the peanut sauce. Spoon it over the tofu.
Finish & serve
In a small bowl, combine the mayonnaise and as much of the remaining sambal oelek as you’d like; season with S&P to taste. Divide the steamed bao buns between your plates. Fill each bao bun with a spoonful of the chili mayonnaise, cooked tofu and cucumber slices. Garnish with as much of the cilantro as you’d like and ½ the toasted peanuts. Serve the miso broccoli and any remaining chili mayonnaise on the side. Garnish the broccoli with the remaining peanuts. Bon appétit!
