Sweet Chilli Tofu Bao Buns
with Creamy Slaw & Crispy Shallots | 6 Baos
- Gluten
- Soy
- Eggs
- Wheat
- Peanuts
- May contain traces of allergens
- Soy
- Sesame
Have you tried our bao buns? They are fluffy, slightly sweet and so addictive! Stuff these pillowy buns with a creamy pea pod slaw, sweet chilli tofu and crunchy crispy shallots for the perfect bite (or three).
Ingredients
1 bag
Pea Pods
1 bag
slaw mix
1 packet
garlic aioli
(Contains: Eggs;)
1 packet
Gua Bao Bun
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
crispy shallots
1 packet
Malaysian tofu
(Contains: Gluten, Soy, Wheat, Peanuts; May be present: Sesame.)
1 packet
sweet chilli sauce
Not included in your delivery
olive oil
½ tbs
brown sugar
1 tbs
soy sauce
(Contains: Gluten, Soy;)
½ tbs
rice wine vinegar (for the sauce)
½ tbs
rice wine vinegar* (for the slaw)
Utensils
Cooking Steps
• Trim and thinly slice pea pods lengthways. Cut Malaysian tofu into 2cm chunks. • In a small bowl, combine sweet chilli sauce, brown sugar, soy sauce and rice wine vinegar (for the sauce).
• In a medium bowl, combine pea pods, slaw mix, garlic aioli and a drizzle of rice wine vinegar (for the slaw). Season with salt and pepper. • In large frying pan, heat a drizzle of olive oil over medium-high heat. Cook tofu, tossing, until browned, 3-4 minutes. • Add sweet chilli sauce mixture, then simmer until slightly thickened, 1 minute.
• Meanwhile, place gua bao buns on a plate with a small splash of water (just a small splash so they stay fluffy!). • Cover with cling wrap or a microwave-safe bowl. Microwave on high for 1 minute, then set aside for 1 minute.
• Uncover buns, then gently open. • Fill each bun with sweet chilli tofu and pea pod slaw. • Serve sprinkled with crispy shallots. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the tasty combination of sweet chilli tofu, creamy slaw, and crispy shallots in fluffy bao buns.
- Ease of prep: Customers found this dish quick and simple to make, perfect for an easy lunch or dinner option.
- Suggestions: Some recommend cooking the tofu in a sandwich press for easier preparation. Adjust water when steaming buns to prevent sogginess.
- Leftovers: Several mentioned having extra filling; consider ordering additional bao buns to use up leftover slaw and tofu.
- Texture: A few found the buns tricky to open or messy to eat; handle gently and be prepared for some delicious spillage.
