Crispy Fried Tofu Bao Buns
Tofu is a cornerstone of Eastern gastronomy, highly valued in China and Japan for millennia. The crispy on the outside, soft on the inside texture of fried tofu is a perfect match for the soft dough of bao buns, providing an excellent base for a modern vegetarian dish. The combination of soy sauce and hoisin gives the dish a pleasantly spicy, slightly sweet character. Fresh vegetables – such as carrots and cucumbers – liven up the texture and colors. As the crispy tofu is immersed in fragrant, garlicky soy glaze and placed into the hot bao bun dough, a true gastronomic experience is born. This dish is ideal for a meat-free lunch, picnic, or everyday dinner. Try it in a spicier version with chili sauce or garnished with fresh cilantro!
Ingredients for this recipe
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Preparation Steps
1
Cut the tofu into approximately 2x2 cm cubes and pat dry with paper towels. Toss in cornstarch to ensure a crispy crust when frying.
2
Heat oil in a skillet over medium-high heat and fry the tofu cubes until golden brown, about 3-5 minutes. Avoid overcrowding the pan; fry in batches. Transfer to a paper towel-lined plate.
3
Julienne the carrot and cucumber into thin strips. Tear the lettuce leaves into smaller pieces. Mince the garlic.
4
In a small saucepan, warm the soy sauce, hoisin sauce, and minced garlic. Simmer for 1-2 minutes until fragrant and slightly thickened – this will be used to drizzle over the tofu.
5
Steam the bao buns for 6-8 minutes in a bamboo steamer or in a pot covered with a metal strainer. Avoid lifting the lid during steaming, as this may dry them out.
6
Open the bao buns and place lettuce leaves on the bottom, followed by carrot and cucumber strips. Top with the freshly fried tofu cubes.
7
Drizzle with the soy-garlic sauce, sprinkle with black sesame seeds, and garnish with microgreens. Serve immediately while the bao is soft and the tofu is crispy.
