we eat. live. do. well logo

<600 calories/serving

Sweet chili tofu bao buns with pickled vegetables

Print Recipe Pin Recipe Save Recipe
Prep Time: 30 minutes
Cook Time: 5 minutes
2 hours
Course: Main Course
Servings: 4 (click to scale)

Ingredients

  • 3 oz red onion sliced thin
  • 3 oz jalapeno pepper sliced
  • 1/2 cup carrot julienne sliced
  • 1/2 cup daikon radish cut in matchsticks
  • 1 tsp kosher salt
  • 1 1/2 Tbsp granulated sugar
  • 1/2 cup warm water
  • 1/2 cup unseasoned rice wine vinegar
  • 2 Tbsp Sweet Thai chili sauce
  • 2 Tbsp unsweetened coconut milk
  • 1/4 tsp fresh lime juice
  • 1/2 tsp sriracha chili sauce
  • 2 Tbsp light mayonnaise
  • 8 each uncooked bao bun dough
  • 1/2 cup fresh cilantro chopped
  • 1/2 cup Napa cabbage shredded
  • 1/2 cup jalapeno pepper chopped
  • 8 each lime wedge
  • 1 lb extra firm tofu
  • 1/4 tsp kosher salt
  • 1/8 tsp ground black pepper
  • 2 sprays cooking spray
  • 2 tsp sweet Thai chili sauce

Click the button to go to Instacart where we have prepared a cart with all the ingredients you’ll need! As a bonus, we will receive a small portion of any sales to support our mission of wellness and sustainability.

Instructions

  • Pickle the vegetables: Toss onion, carrots, daikon, and jalapeno with first listed salt. Place in a colander for 3 minutes and use a paper towel to gently press out excess water. Transfer to a glass jar or container. In a separate bowl, whisk together warm water and sugar until sugar dissolves. Stir in vinegar. Pour pickling liquid over veggies, refrigerate overnight. Drain before serving.
  • To make coconut lime dressing: In a small bowl, whisk together first listed sweet chili sauce, coconut milk, sriracha sauce, mayo, and lime juice together. Refrigerate until ready to use.
  • To make tofu: Cut tofu in half lengthwise. Press liquid out. Then, spray grill with pan spray. Grill tofu halves until marked, about 1 minute on each side.
    Cut tofu in 1" cubes. In a bowl, toss hot tofu with second listed sweet chili sauce, and second listed salt, and pepper. Keep warm.
  • Steam buns according to package instructions
    Then to build add tofu, pickled onion and jalapeno, pickled carrots and daikon, cilantro, cabbage, jalapeno and toss with coconut lime dressing. Garnish with a lime wedge.

Chef Tips

Recipe originally featured on Flik blog. 

Nutrition

Calories: 475kcal | Carbohydrates: 77g | Protein: 22g | Fat: 10g | Saturated Fat: 2g | Sodium: 590mg | Fiber: 6g
Tried this recipe?Mention @We.Eat.Live.Do.Well or tag #WeEatLiveDoWell!
Share This