To make the bao buns – Put the dry ingredients in a mixing bowl of a freestanding mixer with the dough hook attached. Make a well in the middle and add the wet ingredients
Mix together on the lowest setting until all the flour is incorporated then turn the mixer up to high for two minutes until a soft springy dough is formed.
If making by hand – mix all the ingredients together in the bowl until all the flour is incorporated then turn out onto a clean work surface and knead for about 10 minutes until the dough is smooth and springy.
Place the dough into an oiled bowl and cover with a damp tea towel. Leave to prove for about 2 hrs until the dough has doubled in size.
Whilst the dough is proving make your fillings – finely shred the cabbage, carrot and spring onion and place in a bowl with the rice wine vinegar, sesame oil and sugar.
Toast the sesame seeds in a dry frying pan then add to the cabbage mix.
Mix everything together and set aside until ready to use.
For the wasabi mayo – mix together the mayonnaise and wasabi paste.
Cut the Tofoo into six slices and brush with the teriyaki sauce then pan fry in a splash of oil until caramelised.
When the bao dough has risen, half fill a deep pan with water and bring to the boil then place a steamer attachment / bamboo steamer on top.
Divide the dough into six balls, then roll out into oval shapes then fold in half.
Place each folded bun onto a square of greaseproof paper and place in your steamer to steam for 10-12 minutes until fluffy and risen.
Serve the buns filled with the Tofoo, slaw and a drizzle of wasabi mayo.
The bao’s can be made in advance and frozen for up to 1 month. Defrost and re-steam before using.