Sweet chili tofu bao buns with 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.

Course Main Course

Diet Vegan

Prep Time 30

Cook Time 5

Servings (click to scale)

Calories 475kcal

Ingredients

3 oz red onion sliced thin
3 oz jalapeno peppers sliced
1/2 cup carrots julienne sliced
1/2 cup daikon radish cut in matchsticks
1 tsp kosher salt
1 1/2 Tbsp granulated sugar
1/2 cup warm water
1/2 cup unseasoned rice wine vinegar
2 Tbsp Sweet Thai chili sauce
2 Tbsp unsweetened coconut milk
1/4 tsp fresh lime juice
1/2 tsp Sriracha sauce
2 Tbsp light mayonnaise
8 each uncooked bao bun dough
1/2 cup fresh cilantro chopped
1/2 cup Napa cabbage shredded
1/2 cup jalapeno peppers chopped
8 each lime wedge
1 lb extra firm tofu
1/4 tsp kosher salt
1/8 tsp ground black pepper
2 sprays cooking spray
2 tsp sweet Thai chili sauce

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Instructions

Pickle the vegetables: Toss onion, carrots, daikon, and jalapeno with first listed 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.
To make coconut lime dressing: In a small bowl, whisk together first listed sweet chili sauce, coconut milk, sriracha sauce, mayo, and lime juice together. Refrigerate until ready to use.
To make tofu: Cut tofu in half lengthwise. Press liquid out. Then, spray grill with pan spray. Grill tofu halves until marked, about 1 minute on each side.
Cut tofu in 1" cubes. In a bowl, toss hot tofu with second listed sweet chili sauce, and second listed salt, and pepper. Keep warm.
Steam buns according to package instructions
Then to build add tofu, pickled onion and jalapeno, pickled carrots and daikon, cilantro, cabbage, jalapeno and toss with coconut lime dressing. Garnish with a lime wedge.

Notes

Recipe originally featured on Flik blog.

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