CRISPY TOFU BAOS

WITH RADISH, HOISIN & PEANUTS

Cook time: 15 min

Vegetarian
Favourite

INGREDIENTS:

SERVING AMOUNT:
  • Meat
  • Lemon

PANTRY STAPLES: Cooking oil, salt, vinegar (white or white wine) olive oil 

ALLERGENS: Onion, garlic 

Specialised equipment: Char grill pan or BBQ (optional) 

Note: In Chile lamb is often used in Asado.

Method:

1. Cook the tofu mix: Heat a splash of oil in a frying pan over medium heat. Add the tofu and cook for 1 minute. Add the mushrooms and carrots and cook for another 1 minute. Add the beans and spring onions and toss to combine. Pour in the san choy bao sauce and stir until the sauce coats all the ingredients. Remove from the heat

1. Cook the tofu mix: Heat a splash of oil in a frying pan over medium heat. Add the tofu and cook for 1 minute. Add the mushrooms and carrots and cook for another 1 minute. Add the beans and spring onions and toss to combine. Pour in the san choy bao sauce and stir until the sauce coats all the ingredients. Remove from the heat

2. Cook the tofu mix: Heat a splash of oil in a frying pan over medium heat. Add the tofu and cook for 1 minute. Add the mushrooms and carrots and cook for another 1 minute. Add the beans and spring onions and toss to combine. Pour in the san choy bao sauce and stir until the sauce coats all the ingredients. Remove from the heat.

3. Make the san choy bao sauce: Combine the ginger, soy sauce, sesame oil, hoisin and 2 teaspoons per person of sugar in a bowl. Stir well to dissolve the sugar.