Temple Tofu Teriyaki Bao Buns x 5

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The Temple Teriyaki Tofu Bao is an vagan friendly option. The soft fluffy bao buns are filled with crispy tofu nuggets  (not fried) marinated and braised in sticky sweet and savory teriyaki sauce, topped with picled radish and cabbage, garnished with spring onions and crispy onions. 

1. Peanut
2. Soya
3. Sesame 
4. Gluten

1. Add boiling water to the Saucepan until it is about 1/3 full. Then line the inside of the steamer with the steaming parchment paper (8), and place the bao buns (1) on top of the parchment paper side by side, and cover the steamer with a lid.

   Heat the water at medium/high, and steam the buns for 8-10 minutes, until their texture is soft and fluffy. Then carefully remove the steamer from the heat and place it in a warm spot.

2. While steaming the bao buns, remove the tofu pieces (2)

   from the pack. Drizzle some vegetable oil on a frying pan

   prior to placing the tofu pieces on the pan and heat at medium-high.

   Pan fry the tofu cubes, gently turning the pieces for even coverage for approximately 1-2 minutes, then pour the house special teriyaki sauce (9) over of the tofu.

   Continue to fry for 4-5 minutes until the sauce has thickened and the tofu cubes are evenly coated in the teriyaki sauce.

3. Once the steamed bao buns and teriyaki tofu are ready, spread the pickled cabbage(3) on the inside of each bao bun, placing two cubes of teriyaki tofu on top as a base filling.

4. Place the bao buns on a warm plate. Next, sprinkle a quarter portion of chopped spring onions (4) crispy fried onions (5) and ground peanuts (6) to garnish the Tofu filling for the bao.

5. Repeat the process by garnishing the remaining bao buns with an equal measure of condiments 4-6 as you prefer. The five layered teriyaki tofu bao buns are now ready to serve.