Sweet Chili Tofu Bao Buns, Pickled Vegetables
Light and fluffy bao are excellent on their own (especially freshly steamed!), but these lightly sweet buns are even better stuffed with savory fillings.
Chinese bao are traditionally filled with pork, but as bao buns become more popular worldwide, bao fillings have also diversified. Our recipe for Sweet Chili Tofu Bao Buns incorporates common flavors from Thai cuisine like sweet chili sauce, coconut, and rice vinegar. We add a hefty portion of quick-pickled veggies to keep the portion sizes large while the saturated fat and sodium remain low.
Sweet Chili Tofu Bao Buns, Pickled Vegetables
Our recipe for Sweet Chili Tofu Bao Buns incorporates common flavors from Thai cuisine like sweet chili sauce, coconut, and rice vinegar. We add a hefty portion of quick-pickled veggies to keep the portion sizes large while the saturated fat and sodium remain low.
Serving Size: 1 plate | Makes 4 servings
Ingredients
| FOR THE PICKLED VEGETABLES |
| 3 ounces red onion, sliced thin |
| 2-1/2 ounces carrots, cut in matchsticks |
| 2-1/2 ounces daikon radish, cut in matchsticks |
| 2/3 ounce jalapeno, sliced thin |
| 1 teaspoon salt |
| 1-1/2 tablespoons sugar |
| 1/3 cup warm water |
| 1/2 cup rice wine vinegar |
| FOR THE TOFU |
| 1 pound extra firm tofu |
| 1/2 teaspoon salt |
| 1/4 teaspoons black pepper |
| 1 tablespoon sweet chili sauce |
| FOR THE DRESSING |
| 1-1/2 tablespoons sweet chili sauce |
| 1-1/2 tablespoons unsweetened coconut milk |
| 1-1/2 tablespoons light mayonnaise |
| 1/2 teaspoon sriracha |
| 1/4 teaspoon fresh lime juice |
| TO FINISH |
| 8 bao buns (2 ounces each)* |
| 1/2 cup chopped cilantro |
| 1/2 cup shredded cabbage |
| 1/2 cup chopped jalapeno |
| 4 lime wedges |
Instructions
We recommended planning ahead for this recipe! It is best to allow the vegetables to pickle overnight.
- Pickle the vegetables: Toss onion, carrots, daikon, and jalapeno with salt. Place in a colander for 3 minutes and use a paper towel to gently press out excess water. Transfer to a glass jar or container. In a separate bowl, whisk together warm water and sugar until sugar dissolves. Stir in vinegar. Pour pickling liquid over veggies, refrigerate overnight. Drain before serving.
- Prepare the tofu: Press tofu for at least two hours to drain water. Slice in half lengthwise and pat dry with paper towels. Prepare a skillet or grill pan with cooking spray and place over medium-high heat. Sear tofu until marked on both sides and warm throughout. Cut tofu into 1-inch cubes and toss with sweet chili sauce, salt, and pepper.
- Prepare the dressing: In a small bowl, whisk together sweet chili sauce, coconut milk, mayo, sriracha, and lime juice.
- Assemble the buns: Steam buns according to package instructions. Divide ingredients evenly between all buns (about 1.5oz tofu, 3 TBSP pickled vegetables, 1 TBSP cilantro, 1 TBSP cabbage, 1 TBSP jalapeno, and ½ TBSP coconut lime dressing. Garnish each plate (2 bao buns) with a lime wedge.
*Find bao buns in international aisles in grocery stores, at specialty gourmet stores, or international grocers.
Nutrition information per serving: 480 calories, 9.5 g fat, 2 g saturated fat, 590 mg sodium, 23 g carbohydrate, 5.5 g fiber, 23 g sugar, 22 g protein
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