Glazed Tofu Bao Bun Banquet
with Seasoned Fries & Rainbow Ribbon Salad
- Eggs
- Gluten
- Wheat
- Sesame
- Soy
- May contain traces of allergens
- Soy
- Peanuts
- Sesame
- Gluten
These mouth-watering bao buns are an exciting dinner option, packed full of flavourful, tender tofu and colourful vegetable ribbons. Serve with our fragrant fries, decadent garlic aioli and refreshing salad for an unforgettable taste and texture sensation!
Ingredients
1
Carrot
1
Cucumber
1 packet
Garlic Aioli
(Contains: Eggs;)
6
Gua Bao Bun
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Mixed Salad Leaves
1 packet
Garlic Stir-Fry Sauce
(Contains: Gluten, Sesame, Soy, Wheat;)
2
Potato
1
Japanese Tofu
(Contains: Gluten, Soy, Wheat; May be present: Peanuts, Sesame.)
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Sesame, Soy, Wheat;)
Not included in your delivery
1 drizzle
olive oil
1 tbs
soy sauce
(Contains: Soy; May be present: Gluten.)
1 drizzle
vinegar (white wine or rice wine)
¼ tsp
cracked black pepper
Utensils
Cooking Steps
• See ‘Top Steak Tips!’ (below left).
• Cut potato into fries.
• Set air fryer to 200°C.
• In a medium bowl, combine fries, sweet soy
seasoning and a drizzle of olive oil.
• Place fries into the air fryer basket and cook for
10 minutes.
• Shake the basket, then cook until golden, a further
10-15 minutes.
TIP: No air fryer? Preheat oven to 240°C/220°C
fan-forced. Cut potato into fries and season as above.
Place on a lined oven tray. Drizzle with olive oil,
season with salt and toss to coat. Bake until tender,
20-25 minutes.
• Meanwhile, using a vegetable peeler, slice cucumber and carrot into ribbons.
• Cut Japanese tofu into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Add tofu and cook, tossing until browned, 3-4 minutes. • Add garlic stir-fry sauce and the soy sauce, turning tofu to coat, 1 minute. Transfer to a plate to rest.
• Meanwhile, place gua bao buns on a
microwave-safe plate and cover with a damp
paper towel.
• Microwave on high for 1 minute. Set aside to rest
for 1 minute.
• In a second medium bowl, combine mixed salad
leaves, cucumber, carrot and a drizzle of vinegar
and olive oil. Season to taste with salt and pepper.
• Uncover, then gently halve bao buns and spread with some garlic aioli. Fill buns with some rainbow ribbon salad and glazed tofu. Drizzle over any remaining sauce from the pan.
• Bring everything to the table. Serve with seasoned fries, remaining salad and aioli. Enjoy
