Peanut-butter Tofu Buns with Burnt Chilli Mayo


Australian Gourmet Traveller recipe for peanut-butter tofu buns with burnt chilli mayo from Kong, Melbourne.

What you will need

12 bao buns (see note)

300 gm pickled mustard greens (see note), thickly sliced

60 gm (½ cup) crushed peanuts

1 cup (loosely packed) coriander

  Peanut tofu 200 gm crunchy peanut butter

100 ml vegetable oil

50 gm white miso paste

200 gm gochujang (Korean chilli paste; see note)

50 gm caster sugar

1½ tbsp soy sauce

2 tsp Worcestershire sauce

2 tsp Dijon mustard

300 gm firm tofu, thinly sliced into 24 pieces

100 gm Kewpie Japanese mayonnaise

  Sesame ssämjang 75 gm doenjang (Korean soybean paste, see note)

75 ml sesame oil

70 gm (½ cup) sesame seeds

60 gm caster sugar

3 garlic cloves, crushed


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