Ingredients
For the Korean BBQ Tofoo
- 280g pack Naked Tofoo, grated
- 5 tbsp Sriracha sauce
- 5 tbsp tomato ketchup
- 3 tbsp dark brown sugar
- 4 tbsp soy sauce
- 3 tsp ginger, grated
- 4 garlic cloves, minced
For Yum Yum Sauce
- 4 tbsp vegan mayo
- 1/2 tbsp tomato paste
- 1 tbsp maple syrup
- 1 tsp rice vinegar
- 1/2 tsp paprika
- 1/2 tsp garlic puree
For the rest
- 8-12 ready-made bao buns
- Handful of coriander
- 8 tsp kimchi
- 4 radishes, finely sliced
Get started
- Pre-heat oven to gas 6, 200°C, fan 180°C. Start with the Korean sauce by heating all sauce ingredients (bar Tofoo) in a small pan over a medium heat. Heat for a couple of mins and bring to a simmer before pouring into a large bowl.
- Tip your grated Tofoo into the bowl with Korean BBQ sauce and mix before spreading onto a lined baking tray, seasoning with salt and pepper and popping in the oven for 15-20 mins until starting to crisp.
- Meanwhile, onto the yum yum sauce. Add all ingredients plus salt and pepper to a bowl and mix to combine.
- Heat your bao buns as per the package instructions and remove your Korean BBQ Tofoo from the oven.
- Add a small bed of coriander to each bao and tsp of kimchi before topping with Korean BBQ Tofoo, radish discs and drizzle of yum yum sauce for fusion food at its best!
