Bao buns with pork belly
Make your own sweet, pillowy bao buns with our easy recipe then stuff them with slow-cooked Chinese-style pork belly
Silken tofu
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 as part of a meal
Skip to ingredients
- 1 tbsp sesame seeds
- 1 tsp gochujang paste
- 1 tsp sesame oil
- 2 tbsp light soy sauce
- a pinch of caster sugar
- 349g block silken tofu
- 1 spring onionfinely sliced
- 1 heaped tbsp crispy onions
Nutrition: per serving
- kcal104
- fat6.3g
- saturates1.5g
- carbs6.4g
- sugars3.2glow
- fibre0.6g
- protein5.2ghigh
- salt1.1g
Method
step 1
Toast the sesame seeds in a dry frying pan over a gentle heat. As soon as they’re golden, remove the pan from the heat and tip the seeds on to a plate.
step 2
Mix the gochujang paste with the sesame oil and a little soy sauce in a small bowl until smooth. Add the remaining soy sauce and caster sugar, and mix well.
step 3
Drain the tofu and turn it out carefully onto a plate. This is best done by putting a plate over the opened packaging and flipping the whole block over. Now gently pull away the sides of the package from the tofu to release it down onto the plate.
step 4
Pour the dressing over the tofu, then sprinkle with the sesame seeds, spring onion and crispy onions. Ideally, serve at room temperature or chilled, if you prefer.
