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.
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.