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Spicy
Dairy Free

Spicy Peanut Tofu Bao Buns

with Charred Miso Broccoli & Chili Mayonnaise

Cooking time

35 minutes

Servings

2/4

Calories

1040 /serving

Take a trip to the streets of Taiwan for the time it takes to finish every last bite of this meal. These vegetarian delights as assembled by steaming pillowy bao buns and adding a dollop of sweet and spicy mayonnaise into each. Then add the tofu, incredibly savoury thanks to a thick coat of peanut butter, honey, sambal oelek, miso and ponzu lime sauce. Thin rounds of cucumber, fresh cilantro and fragrant toasted peanuts are sprinkled on top to complete the buns. Miso-ponzu charred broccoli rounds out this culinary street food dream.

We will send you:

  • 1 Cucumber
  • 1 Broccoli
  • 1 Bunch of cilantro
  • 30ml Mayonnaise
  • 15g White miso paste
  • 14g Honey
  • 25g Peanuts
  • 225g Tofu
  • 30ml Lime Ponzu sauce
  • 30g Peanut butter
  • 15ml Sambal oelek
  • 6 Bao buns

  • You will need:

    Sheet pan
    Oil
    Salt & pepper
    Parchment paper
    Steam basket (or colander)
    Large pan
    Total Fat
    46 g
    Saturated Fat
    7 g
    Sodium
    1030 mg
    Total Carbs
    131 g
    Sugars
    22 g
    Protein
    37 g
    Fibres
    9 g
    Preparation
    a picture
    Cook the broccoli
    Preheat the oven to 450°F. Cut the broccoli into long, thin florets, including the stem. In a bowl, combine the miso and ponzu sauce; stir to combine thoroughly. On a lined sheet pan, toss the broccoli with ½ the miso-ponzu mixture and a drizzle of oil; season with S&P. Arrange the broccoli in a single, even layer. Roast in the oven, stirring halfway through, 15 to 18 minutes, until browned and tender when pierced with a fork. Set aside in a warm spot.
    a picture
    Mise en place
    While the broccoli roasts, thinly slice the cucumber into rounds. Cut the tofu crosswise into 6 equal pieces. Pick the cilantro leaves off the stem. In a small bowl, combine the peanut butter, ½ the honey, ½ the sambal oelek (or as much as you’d like), the remaining miso-ponzu mixture and 2 tbsp water (double for 4 portions).
    a picture
    Steam the bao buns
    Fill a medium pot with a few inches of water. Line a steam basket (or colander) with parchment paper. Place the steam basket in the pot, making sure the water does not touch the steam basket. Bring the water to a simmer on medium-high. Place the bao buns in the steam basket. Cover the pot and let the buns steam, 10 to 12 minutes, until light and fluffy. Carefully remove the steam basket from the heat and set aside in a warm spot.
    a picture
    Toast the peanuts
    While the buns steam, heat a drizzle of oil in a large pan on medium. Add the peanuts and cook, stirring frequently, 1 to 2 minutes, until fragrant. Transfer to a bowl and season with S&P to taste; wipe out the pan.
    a picture
    Cook the tofu
    In the same pan, heat a drizzle of oil on medium-high. Pat the tofu dry with a paper towel; season with S&P. Add the tofu and cook, 3 to 4 minutes per side, until golden brown. When there are 2 minutes left of cooking, add the sauce and spoon over the tofu.
    a picture
    Make the mayonnaise & serve
    In a small bowl, combine the mayonnaise, remaining honey and as much of the remaining sambal oelek as you’d like; season with S&P to taste. Divide the steamed bao buns between your plates. Fill each bao bun with a spoonful of the chili mayonnaise, cooked tofu and cucumber slices. Garnish with the cilantro and ½ the toasted peanuts. Serve the miso broccoli and any remaining chili mayonnaise on the side. Garnish the broccoli with the remaining peanuts. Bon appétit!