Ainsley Harriott Hoisin Tofu Bao Buns Recipe

This Ainsley Harriott Hoisin Tofu Bao Buns Recipe is a vibrant, flavour-packed dish inspired by the bustling street markets of Asia, brought to life with Ainsley’s signature flair. Featuring crispy tofu pieces simmered in a rich, sticky hoisin sauce, it’s a satisfying and wholesome meal that’s perfect for a fun weekend cooking project but impressive enough for guests. This Ainsley Harriott Hoisin Tofu Bao Buns Recipe is a fantastic way to enjoy a taste of authentic Asian street food right in your own kitchen.

Ready in under 3 hours (including proving time), these fluffy steamed buns combine succulent tofu with aromatic spices, a hint of chilli, and fresh cucumber, making it a truly satisfying meal. Serve your Ainsley Harriott Hoisin Tofu Bao Buns with sriracha mayo, spring onions, and coriander for a truly authentic experience.

Ainsley Harriott Hoisin Tofu Bao Buns Ingredients

For the Bao Buns:

• 530g Chinese bao flour or plain flour
• 7g fast action dried yeast
• 40g caster sugar
• ½ tsp salt
• 1 tbsp baking powder
• 50ml milk
• 200ml warm water (you may need more)
• 25ml vegetable oil

For the Hoisin Sauce:

• 4 tbsp hoisin sauce
• 2 tbsp vegetarian oyster sauce or mushroom vegetarian stir-fry sauce
• 2 tbsp soy sauce
• 2 tbsp honey
• A squeeze of orange juice
• ½ tsp sesame oil
• 3 cm ginger root, grated

Filling for 4-6 Bao Buns:

• 1 block of firm tofu, pressed and cut into 1cm thick triangular slices
• 4 tbsp ground nut or vegetable oil
• 2-3 tbsp corn flour

To Serve (Garnish):

• 2-3 spring onions, trimmed and julienned
• ½ cucumber, sliced
• Small handful of coriander leaves, chopped
• 2 red chillies, deseeded and sliced into rings
• 2 tsp sriracha mixed with 2-3 tbsp vegan mayo
• Shop-bought crispy onions, to garnish
• 2 tsp toasted sesame seeds (a mix of black and white is nice)

How To Make Ainsley Harriott Hoisin Tofu Bao Buns

Prepare the dough:

In a large bowl, mix together the flour, yeast, sugar, baking powder, and salt. Mix the milk, water, and oil together in a jug. Make a well in the centre of the dry ingredients and then gradually pour in the liquid, incorporating as you go. Mix into a dough, adding a little extra water if needed, until you have a smooth yet slightly tacky dough. Tip the dough onto a lightly floured work surface and knead for 4-5 minutes or until smooth.

First Prove:

Shape the dough into a rough ball, place in a lightly oiled bowl, and lightly coat the dough with a little oil. Cover with a damp cloth and leave aside in a warm place for 1.5-2 hours or until doubled in size.

Shape the buns:

Tip the dough onto a clean work surface and loosely roll into a sausage shape. Tear or cut into 14-16 sections. Roll each piece into a ball, pinching and twisting as you go to form a smooth outer surface then set aside and leave to rest for a couple of minutes.

Fold and Second Prove:

Roll each piece into an oval shape of about 4mm thickness. Lightly brush over the top of each pastry with a little oil, then gently fold over in half from the top of the oval into a taco shape. Place onto greaseproof paper, cover with a damp cloth, and set aside to rest for a further 20 minutes.

Build the sauce:

Put the hoisin, vegetarian oyster sauce, soy, honey, orange juice, sesame oil, and ginger into a small saucepan over a medium heat and cook until combined and sticky. Keep warm.

Fry the tofu:

Put the corn flour on a plate and season. Add the tofu slices and toss to coat. Shake off any excess. Heat the oil in a frying pan over a medium-high heat and add the slices of tofu. Cook on one side for 5-6 minutes until crispy. Flip over and cook the other side until crisp.

Glaze the tofu:

Pour in the warm hoisin sauce and turn the tofu to coat each piece thoroughly in the sticky glaze.

Assemble and Serve:

To serve, prise open each steamed bao bun and add a couple of slices of cucumber. Fill with the hoisin-glazed tofu and top with spring onion, chilli slices, and coriander. Finish with crispy onions and sesame seeds for a crunchy topping and drizzle with sriracha mayo.

Ainsley Harriott Hoisin Tofu Bao Buns Recipe

Emily Carter

This Ainsley Harriott Hoisin Tofu Bao Buns Recipe is a vibrant, flavour-packed dish inspired by the bustling street markets of Asia, brought to life with Ainsley’s signature flair. Featuring crispy tofu pieces simmered in a rich, sticky hoisin sauce, it’s a satisfying and wholesome meal.

Print Recipe Pin Recipe

Prep Time 2 hours hrs

Cook Time 20 minutes mins

Resting Time 20 minutes mins

Total Time 2 hours hrs 20 minutes mins

Course Appetizer, Main Course

Cuisine Asian, Chinese

Servings 6 buns

Calories 420 kcal

Equipment

• Steamer
• Frying Pan
• Mixing Bowl

Ingredients

  

Bao Buns

• 530 g Chinese bao flour or plain flour
• 7 g fast action dried yeast
• 40 g caster sugar
• 0.5 tsp salt
• 1 tbsp baking powder
• 50 ml milk
• 200 ml warm water
• 25 ml vegetable oil

Hoisin Sauce

• 4 tbsp hoisin sauce
• 2 tbsp vegetarian oyster sauce or mushroom vegetarian stir-fry sauce
• 2 tbsp soy sauce
• 2 tbsp honey
• 1 squeeze orange juice
• 0.5 tsp sesame oil
• 3 cm ginger root grated

Tofu Filling

• 1 block firm tofu pressed and cut into 1cm thick triangular slices
• 4 tbsp ground nut or vegetable oil
• 2-3 tbsp corn flour

Instructions

 

• In a large bowl, mix together the flour, yeast, sugar, baking powder, and salt. Gradually pour in the milk, water, and oil mixture. Knead for 4-5 minutes until smooth.
  
• Shape into a ball, place in an oiled bowl, and cover with a damp cloth. Let rise for 1.5-2 hours until doubled in size.
  
• Roll dough into a sausage shape, cut into 14-16 sections, and roll each into a smooth ball. Rest for a few minutes.
  
• Roll each ball into an oval, brush with oil, and fold in half. Rest for 20 minutes on greaseproof paper.
  
• Combine hoisin, vegetarian oyster sauce, soy, honey, orange juice, sesame oil, and ginger in a pan over medium heat until sticky.
  
• Coat tofu in seasoned corn flour. Fry in oil for 5-6 minutes per side until crispy.
  
• Pour the sauce over the crispy tofu and turn to coat each piece thoroughly.
  
• Steam the buns, then fill with cucumber, glazed tofu, spring onion, chili, and coriander. Finish with sriracha mayo and crispy onions.
  

Notes

Don’t rush the prove for the fluffiest buns! Pressing the tofu is key for that perfect crispy texture.

Keyword Ainsley Harriott, Ainsley Harriott Recipe, Ainsley Harriott Recipes, Bao Buns, chef ainsley, Hoisin Tofu, quick dinner, Vegan, Vegetarian

Recipe Tips for Ainsley Harriott Hoisin Tofu Bao Buns

Don’t Rush the Prove: Allowing the dough sufficient time to rise is crucial for soft, fluffy bao buns. A warm, draft-free spot is ideal.

Perfect Steaming: Ensure your steamer is hot before adding the buns. Steam them in batches to avoid overcrowding, which can lead to uneven cooking and sticking.

Crispy Tofu Secret: Pressing the tofu before cooking helps remove excess water, resulting in a much crispier texture when fried.

Adjust the Heat: The amount of red chilli can be adjusted to your preference. For more heat, leave some seeds in; for less, remove all seeds and membranes.

What To Serve With Ainsley Harriott Hoisin Tofu Bao Buns

Ainsley Harriott Hoisin Tofu Bao Buns are a versatile dish that pairs well with a variety of sides:

Asian Slaw: A crunchy slaw with a tangy sesame dressing provides a refreshing contrast to the rich buns.
Steamed Edamame: A light and healthy side dish that complements the Asian flavours perfectly.
Pickled Vegetables: Quick-pickled carrots or radishes add a bright, acidic pop to cut through the sticky sauce.
Simple Green Salad: A light salad with a lime vinaigrette can cut through the richness of the tofu.

How To Store and Reheat

Fridge: Allow leftovers to cool completely, then transfer to an airtight container. Store the buns and tofu separately in the refrigerator for up to 2-3 days.

Freezer: Unsteamed bao buns can be frozen after shaping. Transfer to a freezer-safe container and freeze for up to 1 month. Steam from frozen, adding a few extra minutes.

Reheating: Reheat steamed bao buns in a steamer for a few minutes until soft. Reheat the tofu gently in a skillet over medium-low heat, adding a splash of water if the sauce is too thick.

Make It Your Own — Creative Twists

Extra Spicy Version 🌶️
For those who love extra heat, add a pinch of cayenne pepper or a dash of your favourite hot sauce to the hoisin sauce base. You can also use a bird’s eye chilli for a more intense kick!

Veggie Boost 🥕
Add more vegetables like shredded carrots, purple cabbage, or sautéed mushrooms along with the tofu for extra nutrients and texture.

Creamy Finish 🧀
For a richer finish, add an extra dollop of vegan mayo or even a sprinkle of crushed peanuts for a nutty, creamy texture.

Ainsley Harriott Hoisin Tofu Bao Buns Nutrition Facts

(Nutritional values are estimated per serving, based on 6 servings)

• Calories: 420 kcal
• Carbohydrates: 60g
• Protein: 20g
• Fat: 12g
• Saturated Fat: 2g
• Fiber: 4g
• Sugar: 15g
• Sodium: 850mg

FAQs (Frequently Asked Questions)

Can I use chicken instead of tofu?
Absolutely! If you prefer meat, you can use chicken breast or thighs cut into bite-sized pieces. Follow the same seasoning and glazing steps as the tofu.

What if I don’t have bao flour?
You can use plain flour (all-purpose flour) as a substitute. The buns might be slightly less white and fluffy, but they will still be delicious.

Can I add corn to this recipe?
Yes, corn would be a delicious addition! Stir in about 1/2 cup of fresh or frozen corn kernels into the hoisin sauce while it’s simmering.

Is this recipe gluten-free?
No, this recipe contains wheat flour and soy sauce. To make it gluten-free, use a gluten-free flour blend for the buns and tamari instead of soy sauce. Always check labels for hidden gluten.

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