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Kimchi and tofu bao buns served

Kimchi and Tofu Bao Buns

Kimchi is one of South Korea's most well-known and beloved ingredients, not just a fermented vegetable, but a true flavor bomb. Tofu, as a plant-based protein source, pairs perfectly with it, especially when fried until crispy. And the bao bun is the perfect carrier for this dish that combines spicy, crunchy, and fresh flavors. The spicy-sour taste of kimchi creates a balance with the neutral yet creamy tofu. The soft texture of the steamed bao contrasts with the crispiness of the tofu and the freshness of the vegetables. The soy sauce dressing connects the entire flavor profile with a salty, umami background. As the tofu sizzles in the oil and the aroma of kimchi is released, we are immediately transported to the atmosphere of a Korean street food experience. This dish is perfect for those who love strong, unique flavors and are open to creative combinations of Eastern gastronomy. Serve with sriracha or black vinegar dipping sauce for an even more intense experience!

Prep Time 20 min
Preparation 10 min
Total 30 min
520 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 8 Bao buns
⭕ 250 g Firm tofu
⭕ 120 g Kimchi
⭕ 80 g Lettuce leaves
⭕ 80 g Carrot
⭕ 2 tbsp Cornstarch
⭕ 1 tbsp Sesame oil
⭕ 1 tbsp Soy sauce
⭕ 1 tbsp Black sesame seeds
⭕ 1 tbsp Microgreens

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    Preparation Steps

    1

    Cut the tofu into even, approximately 1.5 cm cubes. Pat dry with paper towels to remove excess moisture, then toss in cornstarch to ensure crispiness when cooking.

    2

    Heat sesame oil in a skillet and fry the tofu cubes until golden brown on all sides. This will take about 6-8 minutes. Drain on paper towels.

    3

    Coarsely chop the kimchi, if necessary. Julienne the carrot, and tear the lettuce leaves into smaller pieces. Mix the soy sauce with a little water to use as a dressing.

    4

    Steam the bao buns in a bamboo steamer or through a metal sieve, covered, for 6-8 minutes. Do not open the lid, otherwise the dough will dry out.

    5

    Open the bao buns, place lettuce leaves on the bottom, followed by carrot. Then spoon in the fried tofu and kimchi.

    6

    Drizzle with the soy sauce dressing, then sprinkle with black sesame seeds and garnish with microgreens. Serve immediately.

    7

    Tip: if you like it spicy, add a few drops of sriracha sauce inside the bao along with the kimchi.