I love baos and this crispy tofu option is the perfect bite layered with fresh veg and spicy mayo. Super crispy and will impress even your carnivore guests. If you don’t have a steam basket, you can use the stove top or microwave - we love @preschoice frozen bao buns for a quick option!
1. In a bowl, combine corn starch, soy sauce, 2 tbsp seasoned rice vinegar, and oat milk. In a separate bowl, combine the bread crumbs and sesame seeds.
2. In a large, heavy pan, add enough vegetable oil so you can easily shallow fry the tofu. About 4 cups depending on the size of the pan. Heat the oil over medium heat until it reaches 350-375F. To test if it’s hot enough, place a pinch of bread crumbs in the oil. If it starts bubbling instantly, then it’s ready.
3. Prep the tofu by placing a slab in the corn starch mixture, then in the bread crumbs, then repeat again and carefully place in the hot oil. Shallow frying until golden brown. Flip and fry until golden all over. Remove and place on a cooling rack. Repeat with the rest of the tofu.
4. Add the sliced cucumber into a bowl and add 1 tbsp rice wine vinegar and mix to quick pickle the cucs. Add the sliced green onions in a bowl of ice water to get crisp.
5. In a bowl, combine the mayo, sriracha, and lime juice. Set aside.
6. Bring a pot with 2 inches of water to a steam. Place a steamer basket on top and steam the bao buns according to the package directions. Once cooked, remove and build the sandos!
7. Place the tofu on the inside, then top with cucumber, green onion, fermented chilis, spicy mayo and cilantro! Dig in and enjoy!
