Name: Roasted sticky tofu buns
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 300 gram firm tofu; 1 teaspoon smoked paprika; 1 1/2 tablespoon tomato sauce; 1 1/2 tablespoon smokey barbecue sauce; 1/4 cup (60ml) soy sauce; 1/4 cup (60ml) rice wine vinegar; 2 tablespoon brown sugar; 1 lebanese cucumber (130g), sliced thinly lengthways; 1 large carrot (180g), sliced thinly lengthways; 1 fresh long red chilli, sliced thinly on the diagonal; 1 tablespoon caster (superfine) sugar; 2 tablespoon rice wine vinegar, extra; 4 fresh coriander sprigs; 1 tablespoon coarsely chopped roasted salted peanuts; 4 small soft white bread rolls (520g), split

Roasted sticky tofu buns

Recreate an authentic Asian classic with these delicious roasted sticky tofu buns - quick, easy and completely meat free!

Serves 4

Prep

25M

Cook

20M

Total

45M

Ingredients

300 gram firm tofu

1 teaspoon smoked paprika

1 1/2 tablespoon tomato sauce

1 1/2 tablespoon smokey barbecue sauce

1/4 cup (60ml) soy sauce

1/4 cup (60ml) rice wine vinegar

2 tablespoon brown sugar

1 lebanese cucumber (130g), sliced thinly lengthways

1 large carrot (180g), sliced thinly lengthways

1 fresh long red chilli, sliced thinly on the diagonal

1 tablespoon caster (superfine) sugar

2 tablespoon rice wine vinegar, extra

4 fresh coriander sprigs

1 tablespoon coarsely chopped roasted salted peanuts

4 small soft white bread rolls (520g), split

Method

1.Preheat oven to 200°C. Grease and line an oven tray with baking paper.

2.Place tofu on a plate lined with paper towel. Top with another plate; stand for 10 minutes. Cut tofu crossways into eight slices, rub with paprika; season.

3.Bring sauces, vinegar and sugar to a simmer in a small saucepan over medium heat. Simmer for 3 minutes or until thickened slightly. Pour sauce mixture over tofu; turn to coat. Transfer tofu to tray; bake for 20 minutes, basting occasionally with sauce mixture or until tofu is golden.

4.Combine cucumber, carrot, chilli, sugar and extra vinegar in a medium bowl; stand for 10 minutes or until vegetables soften. Drain.

5.Place tofu, pickled vegetables, coriander and nuts between rolls.