Peanut Butter Tofu Buns with Burnt Chilli Mayo
In the bun
6 Soft Dinner Rolls
Pickled Red Cabbage
Coriander (alt. flat leaf parsley)
Snow Pea Shoots
7 oz Pic’s Crunchy Peanut Butter
1/3 cup Vegetable Oil
1.7 oz Miso Paste
7 oz Gochujang (Korean Chilli Paste)
1.7 oz White Sugar
1.5 tsp Soy Sauce
2 tsp Worcestershire Sauce
10 oz Firm Tofu, thinly sliced
3.5 oz Japanese Mayonnaise
2.5 oz Doenjang (Korean Soybean Paste)
1/3 cup Sesame oil
½ cup Sesame seeds
2.1 oz White sugar
3 Garlic Cloves
Combine peanut butter, oil, miso paste, 2 oz gochujang, sugar, soy sauce & Worcestershire sauce in a bowl. Reserve 1/3 cup of the mixture in a separate bowl for sauce and add the sliced tofu to the remaining mixture. Stir gently to coat the tofu well, cover and refrigerate overnight.
With the reserved marinade, add the Kewpie mayonnaise and remaining gochujang and combine. This will give you the burnt chilli mayonnaise for the bun.
To cook the tofu, remove it from the marinade and put the pieces directly in to an oiled pan.
Combine all of the ingredients to form a paste.
Building the Bun
Spread one side of the bun with the burnt chilli mayonnaise (caution: this sauce is spicy), spread the sesame ssӓmgjang on the other side. Divide the tofu amongst the buns and top with the snow pea shoots, coriander and red cabbage.
Recipe inspiration from Kong, Melbourne.