Sesame & Chilli Oil Tofu Bao Buns
with Apple Salad & Lime-Pepper Potato Wedges
Extra, extra, read all about it! Our bao series has hit the ground running with a stacked line-up of delectable flavour combinations. Tonight, dive into sesame and chilli-oil prawns for a protein with a kick and lime and pepper wedges that will leave you coming back for more!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Japanese Tofu
(Contains: Gluten, Soy, Wheat; May be present: Peanuts, Sesame.)
1 packet
Garlic Aioli
(Contains: Eggs;)
1
Garlic
1 sachet
Chilli Flakes
1 packet
Mint
2
Potato
1 packet
Sesame Oil Blend
(Contains: Sesame;)
6
Gua Bao Bun
(Contains: Gluten, Wheat; May be present: Soy.)
1
Lime
1
Red Apple
1 packet
Mixed Salad Leaves
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, season generously with pepper and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the wedges between two trays.
• Meanwhile, thinly slice apple. • Zest lime to get a generous pinch, then cut into wedges. • Roughly chop mint. • Finely chop garlic. • In a small bowl, sesame oil blend, the soy sauce, a pinch of chilli flakes (if using!) and garlic. Cut plain tofu (see ingredients) into 2cm chunks.
• When wedges have 10 minutes remaining, in a large frying pan, heat a generous drizzle of olive oil over medium-high heat. When the oil is hot, cook tofu, turning occasionally, 4-5 minutes. Add sesame oil mixture and cook, turning to coat, until fragrant, 1 minute. • Remove from heat, add a generous squeeze of lime juice, tossing to coat.
• While tofu are cooking, 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 large bowl, combine mixed salad leaves, apple, a drizzle of vinegar and olive oil. • Season to taste.
• To tray with fries, sprinkle with lime zest, tossing to coat. • Uncover bao buns, then gently halve the buns and evenly spread with garlic aioli. • Fill bao buns with tofu, mint and some apple salad. • Serve with lime-pepper potato wedges and any remaining apple salad and lime wedges. Enjoy!
