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Tofu and Avocado Bao Sandwich Recipe

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3.9 from 30 reviews

This Tofu and Avocado Bao Sandwich recipe combines crispy pan-fried tofu, creamy avocado pulp, and tangy pickled vegetables inside soft steamed bao buns. The sandwich is elevated with a spicy Sriracha mayo and fresh garnishes like jalapeño slices and cilantro, creating a delightful fusion of textures and flavors that’s perfect for a satisfying vegetarian meal.

  • Total Time: 1 hour
  • Yield: 16 bao sandwiches

Ingredients

Tofu and Marinade

  • 32 oz. extra firm tofu, pressed
  • 2 tsp. salt
  • 4 fl. oz. sesame oil, divided
  • 4 oz. sugar
  • 4 fl. oz. unseasoned rice vinegar
  • 3 fl. oz. lemon juice
  • 2 fl. oz. tamari sauce
  • 1 cup carrots, julienned
  • 1 cup daikon radish, julienned

Sriracha Mayonnaise

  • 8 oz. mayonnaise
  • 2 fl. oz. Sriracha sauce

Assembly & Garnish

  • 16 oz. Simplot Harvest Fresh® Avocado pulp, frozen and thawed
  • 16 bao buns
  • 32 jalapeño slices
  • 16 cilantro sprigs

Instructions

  1. Prepare Tofu: Tear the extra firm tofu into 1-inch chunks and place them on a paper-lined sheet pan. Lightly sprinkle the tofu pieces with 2 teaspoons of salt. Allow the tofu to sit uncovered on the countertop for at least 30 minutes to drain excess moisture; alternatively, cover and refrigerate overnight for better texture.
  2. Make Sriracha Mayo: In a bowl, mix 8 ounces of mayonnaise with 2 fluid ounces of Sriracha sauce until smooth. Transfer the mixture into a squeeze bottle and keep refrigerated until ready to use.
  3. Pickle Vegetables: In a bowl, combine 1 fluid ounce of sesame oil, sugar, unseasoned rice vinegar, lemon juice, and tamari sauce. Stir well to dissolve the sugar. Add the julienned carrots and daikon radish to the mixture and toss to coat. Let the vegetables marinate at room temperature for about one hour, tossing occasionally to ensure even pickling.
  4. Pan-Fry Tofu: Heat 1 fluid ounce of sesame oil in a skillet over medium-high heat. Add the tofu chunks and cook, turning occasionally, until all sides are browned and crispy. Use additional sesame oil as needed. Once browned, transfer the tofu to a paper-lined plate to drain excess oil and keep warm.
  5. Heat Bao Buns: Warm the bao buns according to the package instructions, ensuring they are soft and fluffy.
  6. Assemble Sandwiches: Spoon approximately 1 ounce of thawed avocado pulp onto the bottom half of each bao bun. Add 2 ounces of the crispy pan-fried tofu on top of the avocado. Drizzle about 0.5 fluid ounces of the prepared Sriracha mayo over the tofu. Drain the pickled carrots and daikon radish well, then divide them evenly among the sandwiches. Garnish each bao sandwich with 2 jalapeño slices and a fresh cilantro sprig.

Notes

  • Pressing the tofu helps remove excess moisture, allowing it to crisp up nicely when pan-fried.
  • Marinating the vegetables for at least an hour enhances their flavor, but they can be made ahead and stored refrigerated for up to two days.
  • You can adjust the amount of Sriracha in the mayonnaise to control the heat level according to your preference.
  • If unavailable, tamari sauce can be substituted with soy sauce, though tamari is gluten-free.
  • Warm the bao buns gently to prevent them from drying out or becoming tough.
  • Author: Adeline
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Category: Sandwich
  • Method: Frying
  • Cuisine: Asian Fusion
  • Diet: Vegetarian

Find it online: https://flavorhug.com/tofu-and-avocado-bao-sandwich-recipe/