Panko Tofu Bao Buns
Crispy panko fried tofu sandwiched between soft bao buns lathered in korean bbq sauce. Doesn't get any better than this.
Servings: 12 Bao Buns
Ingredients
Prepping the tofu
- 12 rectangle pieces or tofu - 0.5 inch thick and 3.5 cm long. The pieces need to be bigger than your buns.
- 100 g panko breadcrumbs
- 0.5 tsp salt
- 50 g plain flour
- 100 g oat milk
- 20 g sriracha
- Oil for shallow frying
Extra ingredients
- 12 bao buns
- Shaved carrots
- Shaved cucumber
- Fine sliced spring onions
- Sriracha mayo (75g mayo + 75g sriracha)
Instructions
- In a bowl whisk together the plain flour, oat milk and sriracha.
- Dip the tofu in the breadcrumbs and press in the panko until completely coated.
- Do this with the rest of the pieces.
- Heat oil to 180c for shallow frying. Once oil is ready place the tofu in the oil, and flip once brown.
- Drain on kitchen towel before serving.
- Assemble the buns with the tofu and rest of the extra condiments.
