Products used in this recipe
Tofu and Avocado Bao Sandwich
Yield: 16 Servings
Yield: 16 Servings
| Ingredient | Weight | Measure |
|---|---|---|
| Tofu, extra firm, pressed | 32 oz. | |
| Salt | 2 tsp. | |
| Mayonnaise | 8 oz. | |
| Sriracha sauce | 2 fl. oz. | |
| Sesame oil | 4 fl. oz. | |
| Sugar | 4 oz. | |
| Rice vinegar, unseasoned | 4 fl. oz. | |
| Lemon juice | 3 fl. oz. | |
| Tamari sauce | 2 fl. oz. | |
| Carrots, julienned | 1 cup | |
| Daikon radish, julienned | 1 cup | |
| Bao buns | 16 each | |
| Simplot Harvest Fresh™ Avocados: Avocado Pulp, Fresh 6/2lb | 16 oz. | |
| Jalapeno slices | 32 each | |
| Cilantro sprigs | 16 each |
Preparation Instructions:
- Step 1
- Tear tofu into 1" chunks and place on a paper lined sheet pan. Sprinkle lightly with salt and place uncovered on countertop for at least 30 minutes, or cover and refrigerate overnight. In a bowl combine mayonnaise and Sriracha sauce. Transfer to a squeeze bottle. Keep refrigerated.
- Step 2
- In a bowl combine 1 fl.oz. of sesame oil, sugar, vinegar, lemon juice and tamari sauce. Stir in carrots and daikon radish. Let stand at room temperature for about an hour, tossing occasionally. Heat 1 fl.oz of sesame oil in a skillet over medium-high heat. Add tofu chunks and brown on all sides, using remainder of sesame oil as needed. Drain on a paper lined plate. Keep warm.
- Step 3
- Heat bao buns according to package instructions. Spoon 1 oz. of avocado pulp on bottom of bun. Add 2 oz. of crispy tofu and a 1/2 fl.oz. Sriracha mayo. Drain marinated vegetables and divide among bao sandwiches. Garnish each with 2 jalapeno slices and a cilantro sprig.
