Smoky Sriracha Tofu Bao
Bao are perfect make ahead snacks for easy and filling meals on the go. Plus the potential for great fillings is virtually endless. This vegan tofu bao recupe a smoky tofu filling with a kick of chili spice brought on by the addition of Sriracha. Huy Fong and Flying Goose brands work well here.
Ingredients
- 60 milliliters unsalted stock or water ¼ cup
- 1 tablespoon Vietnamese-American style sriracha e.g. Flying Goose brand
- 1 tablespoon miso white, brown, or a mix
- 2 teaspoons liquid smoke
- 1 teaspoon brown sugar
- 1 teaspoon soy sauce
- 1 teaspoon tomato paste
- generous pinch or two ground black pepper
- small glug of oil for frying
- 1 tablespoon minced garlic
- 185 grams firm or extra firm tofu cut into approximate 1 cm sticks
- 2 teaspoons toasted sesame seeds
- ½ teaspoon sesame oil
- 4-6 Gua bao/Taiwanese hamburger/taco bao prepared per packet or recipe instructions
- 1 spring onion julienned or sliced
- a few thin slices of cucumber
Instructions
- Get your bao ready for use. If they're in the freezer, steam them per packet instructions.
- Combine stock, sriracha, miso, liquid smoke, brown sugar, soy sauce, tomato paste, and black pepper in a small bowl. Mix to combine, ensuring there are no lumps of miso.
- Heat a frying pan to medium heat. Add the oil and garlic and fry until fragrant (30-60 seconds). Add the sauce and the tofu. Leave the mixture to simmer, mixing from time to time to ensure all sides of the tofu meet some sauce.
- When the sauce is mostly reduced and soaked up by the tofu (how saucy you want it is your call). Add the sesame seeds and sesame oil. Stir through and cook for 30 more seconds.
- To serve, divide the tofu into portions and stuff each bun with a portion. Add spring onion and cucumber slices. Eat while hot!
Notes
You can buy frozen Taiwanese style taco shaped bao in any well stocked Chinese grocer.