Tofu and Avocado Bao Buns

Step 1

Tear tofu into 2½ cm chunks and place on a baking paper lined tray. Sprinkle lightly with salt and stand uncovered for a minimum of 30 minutes. Alternatively, cover and refrigerate overnight.

Step 2

Combine mayonnaise and sriracha sauce . Transfer to a squeeze bottle.

Step 3

Combine 30ml sesame oil, sugar, vinegar, lemon juice and tamari sauce. Stir in carrots and daikon radish. Stand for 1 hour.

Step 4

Heat 30ml sesame oil in frypan over medium-high heat. Add tofu and brown on all sides, using remaining sesame oil as required. Drain and keep warm.

Step 5

Assemble bao buns with Edgell Avocado, tofu, sriracha mayonnaise and drained pickled vegetables. Garnish with jalapeños and coriander.