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Ingredients
- Naked Tofoo 280g
- School of Wok BBQ Bao Bun Kit
- ½ cucumber (sliced)
- Vegetable oil
Get started
- It’s bao time! Start by following step 1 and 2 on your BBQ Bao Bun Kit.
- Onto the Tofoo. Slice the Tofoo into 1cm thick pieces, then massage the dry rub into each piece to marinate. In a separate bowl, mix your glaze packet with 140ml of water. Set aside with the Tofoo.
- Back to the bao! Following step 5 of the instructions inside your Bao Bun Kit, roll and fold the bao dough into ‘lip shapes’, then place in a steam basket lined with greaseproof paper. If you don’t have a steam basket, use a saucepan and steamer set instead.
- Place the steamer onto the saucepan of boiling water and steam for 8 mins.
- Meanwhile, heat a teaspoon of vegetable oil in a large frying pan and add the marinated Tofoo slices. Fry and turn until golden brown on both sides, for about 5 mins.
- Pour the glaze into the frying pan, bringing to a vigorous boil and fold the Tofoo pieces through the sauce for 2 minutes before removing the pan from the heat.
- Once the bao’s are cooked, fill each with a slice of BBQ Tofoo and top with cucumber. Serve and enjoy!
