Vegan Bao Buns
A delicious, fluffy vegan bao bun with warm pulled fillet and a crunchy, fresh salad.
Katsu Bao Buns
Food
Main Courses
Starters
Japanese
Vegan
Vegetarian
Give your vegan menu a modern twist with these hearty mushroom and tofu Bao Buns
10 Servings
Ingredients
• 5 large flat mushrooms, sliced
• 300g tofu slices
• 500ml Sharwood’s Japanese Katsu Cooking Sauce
• 50ml oil
• 50g plain flour
• 200ml soya milk
• 150g panko breadcrumbs
• 10 bao buns
• 50g spring onions, sliced
• 1 red chilli, sliced
Method
- In a large mixing bowl add the mushrooms, tofu slices and 200ml Sharwood’s Japanese Katsu Cooking Sauce to coat and season. Cover and chill for 20 mins.
- In three separate trays, place flour in one, soya milk in another, and panko breadcrumbs in the remaining one.
- Dip the mushrooms and tofu, first in the flour, then in the soya milk and finish with the panko breadcrumbs.
- To cook, spray the mushrooms and tofu with oil and oven bake at 180C for 8-10 mins or until core temperature of 75C is reached.
- Steam the bao buns, following pack instructions.
- In a saucepan, heat the remaining Sharwood’s Japanese Katsu Cooking Sauce to simmer.
- Place cooked mushrooms and tofu into each bun, top with Sharwood’s Japanese Katsu Cooking Sauce and garnish with spring onions and sliced chilli.
