Peanut-Sesame Popcorn Tofu Bao Buns

Nutrition per serve

Ingredients

• 200g cabbage
• 1pcs granny smith apple
• 1pcs spring onion
• 20g roasted peanuts
• 200g peanut satay tofu
• 40g panko breadcrumbs
• 10g toasted sesame seeds
• 6pcs bao buns
• 50g aioli mayonnaise
• 10g Malaysian mild curry powder
• 15ml white vinegar
• 1pcs egg
• 15ml plain flour
• 1pcs neutral-flavoured oil, for shallow frying
• 3ml soy sauce

Method

1. Step 1 — Prep ingredients
   Thinly shred the cabbage with a sharp knife or mandoline. Slice the apple lengthwise. Stack the slices and cut into matchsticks. Thinly slice the spring onion on an angle. Finely chop the peanuts. Put the cabbage, apple and 1 tbs white vinegar in a large bowl, season with salt and pepper and toss to combine.
2. Step 2 — Crumb tofu
   Halve the tofu pieces lengthwise. Whisk 1 egg in a bowl. Combine 1 tbs flour in a shallow dish. Combine the breadcrumbs, sesame seeds and peanuts in a separate shallow dish. Dust the tofu with the flour, shake off the excess, then dip in the egg and coat in the breadcrumb mixture.
3. Step 3 — Fry tofu
   Heat 1cm oil in a medium frypan over medium heat. Cook the tofu, in batches, for 2-3 mins each side until golden and heated through. Drain on a wire rack set over paper towel (this will keep the crumb crisp). Season with salt.
4. Step 4 — Heat bao buns
   While the tofu is frying, remove the bao buns from the bag and put on a plate. Cover with a microwave-safe bowl and microwave for 2 mins or until fluffy and heated through. (Alternatively, follow the steaming instructions on the packet.)
5. Step 5 — Make katsu aioli
   Meanwhile, combine the aioli, ½ tsp curry powder* and ½ tsp soy sauce in a bowl. Season with pepper.
6. Step 6 — Fill buns and serve
   Split the bao buns, then spread with the katsu aioli. Fill with the tofu and half the slaw. Divide the bao buns among plates. Scatter with the spring onion and serve with the remaining slaw.

Allergens

Egg, Gluten, Wheat, Soy, Peanut, Sesame