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Panko Tofoo Bao

Crispy panko-coated Tofoo meets a soft, pillowy bao bun for a bite-sized fakeaway that's ready in 20 minutes flat. The tofu is dipped, breaded, and fried until golden, then packed into a steamed bao with crunchy pickled radish, fresh herbs, and a dash of Sriracha for a hit of heat. A perfect single-serve treat when you're cooking just for one, or easily multiplied for a bao night with friends.

  • Serves: 1 people
  • Prep: 5 mins
  • Cooking: 15 mins
Get started

Ingredients

  1. 1 slice Naked Tofoo
  2. 1 readymade frozen bao
  3. 1/2 tbsp flour, for dusting
  4. 1 tbsp egg, beaten
  5. 1 tbsp panko breadcrumbs
  6. Oil for frying
  7. 3 slices cucumber, julienned
  8. 10g carrot, shredded
  9. Small handful coriander
  10. 1 lettuce leaf
  11. 1/4 red chilli, sliced
  12. 1 large radish, sliced thinly, (quick pickled in 1/2 tsp rice wine vinegar)
  13. Dash of Sriracha

Get started

  1. Steam the bao for 10-12 mins.
  2. Place the flour, egg and panko on separate plates.
  3. Heat oil in a deep pan, test it by dropping a breadcrumb in, when it rises to the surface bubbling, the oil is ready to use.
  4. Dip the Tofoo into the flour, followed by the egg, and finally the panko.
  5. Fry the Tofoo for 3-4 minutes, until crispy, drain on kitchen paper.
  6. To assemble the Bao, place the Tofoo in the bun, top with veg, herbs and sauce.
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