Have you tried our bao buns? They are fluffy, slightly sweet and so addictive! Stuff these pillowy buns with a creamy snow pea slaw, saucy sweet chilli tofu and crunchy crispy shallots for the perfect bite (or three).
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
1 bag
snow peas
1 packet
sweet chilli sauce
1 bag
shredded cabbage mix
1 packet
garlic aioli
(Contains Egg;)
1 packet
crispy shallots
1 packet
Malaysian tofu
(Contains Soy, Gluten, Peanut, Wheat; May be present: Sesame. )
1 packet
Gua Bao Bun
(Contains Gluten, Wheat;)
olive oil
¼ cup
hot water
½ tbs
brown sugar
½ tbs
soy sauce
(Contains Gluten, Soy;)
½ tbs
rice wine vinegar
• Trim and thinly slice snow peas lengthways. Cut Malaysian tofu into 2cm chunks. • In a small bowl, combine dark roasted peanut butter, the hot water, brown sugar, soy sauce and rice wine vinegar.
• In a medium bowl, combine snow peas, shredded cabbage mix, garlic aioli and a drizzle of rice wine vinegar. 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 satay 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 halve. • Fill each bun with satay tofu and snow pea slaw. • Sprinkle with crispy shallots.