Recipe Cuisine: Korean
Theme: Fast & Fab
Kimchi tofu bao
By: Dianne Sylvester
Ingredients
- 250g thinly sliced pork
- 1 tablespoon rice wine (mirin)
- 1 tablespoon soy sauce
- 1 teaspoon gochujang
- 1 garlic clove, crushed
- 2 teaspoons oil
- 1 cup kimchi, roughly chopped
- 2 teaspoons sugar
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds
- 4 spring onions, thinly sliced
- 8 thick slices of firm tofu
- 8 bao buns
Product used in recipe
- LEE KUM KEE - GOLD LABEL SOY SAUCE
- OBENTO - MIRIN SEASONING
Method
- Mix pork and rice wine, soy sauce, gochujang and garlic together
- Heat a wok over high heat, add 1 teaspoon of oil and stir fry the pork for 2 minutes
- Add Kimchi and sugar, cook for another 3 mins
- Mix in sesame oil, sesame seeds and most of the spring onion (leave some for garnish), remove from heat and set aside.
- Steam the bao buns in a bamboo steamer for 8 mins
- While steaming the buns, heat frypan over medium high heat
- Add 1 teaspoon of oil and cook the tofu on one side for 4 minutes
- Carefully flip the tofu and cook on the other side for 3 minutes
- Place a piece of fried tofu and a spoonful of kimchi pork in the bao, garnish with spring onion, eat and enjoy!
