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Char Siu Tofu Bao Sliders
For a lighter take on traditional pork belly bao sliders, fill yours with char siu tofu slices, which get coated in savory-sweet-spicy char siu seasonings.
👥 6 Servings👤 Andrea Nguyen📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pan
- ●skillet
- ●spatula
📝 Preparation Steps
1
Mix 6 Tbsp. hoisin sauce, ¼ cup toasted sesame oil, 2 Tbsp. ketchup, 1 Tbsp. agave nectar or 2 Tbsp. mild honey, 1 Tbsp. soy sauce, ½ tsp. five-spice powder, and ½ tsp. garlic powder in a small bowl. (You should have about 1 cup char siu sauce.)
. hoisin sauce6 Tbsp. ketchup2 Tbsp. agave nectar or 2 Tbsp. mild honey1 Tbsp. soy sauce1 Tbsp
2
Mix 2 Tbsp. char siu sauce with 1 Tbsp. water in a large nonstick skillet. Drain one 14–16-oz. package extra-firm tofu. Slice crosswise to make 6 rectangles about ⅝" thick. Add tofu to pan and turn twice to coat well. Set over medium heat; cook until liquid is gently simmering. Use 2 thin spatulas to turn tofu over carefully and gently simmer, turning tofu once or twice more, until liquid is evaporated, about ⏱️ 3 minutes. Increase heat to medium-high; continue to cook, turning occasionally and reducing heat if needed, until tofu is browned in spots, 5–⏱️ 7 minutes. Remove pan from heat and spoon about 1½ Tbsp. sauce over tofu. Turn slices to coat (the residual heat will thicken sauce as it adheres to the tofu). Transfer tofu to a wire rack and let sit until slightly firmed up and dry, 8–⏱️ 12 minutes. Wipe out skillet and repeat with more sauce and remaining one 14–16-oz. package extra-firm tofu.
3
To assemble sliders, spread a little Umami QP Mayonnaiseon insides of 12 soft Steamed Bao, room temperature. Drizzle some Maggi Seasoning, Bragg Liquid Aminos, or soy sauce over bottom half of bao and top with a slice of tofu, then some char siu sauce, 1⅓ cups drained Ðồ Chua Pickle, Viet Chile Sauce, sriracha, or 2 jalapeños, thinly sliced, 2 Persian cucumbers, thinly sliced, and ½ cup cilantro leaves with tender stems.
Maggi Seasoning, Bragg Liquid Aminos, or soy sauce⅓ cups drained Ðồ Chua Pickle1Viet Chile Sauce, sriracha, or 2 jalapeños, thinly slicedPersian cucumbers, thinly sliced2
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