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Tofu and Avocado Bao Sandwich

Tuna Avaocado Bao
Yield: 16 Servings

Yield: 16 Servings

Ingredient Weight Measure
Tofu, extra firm, pressed 32 oz.
Salt 2 tsp.
Mayonnaise 8 oz.
Sriracha sauce 2 fl. oz.
Sesame oil 4 fl. oz.
Sugar 4 oz.
Rice vinegar, unseasoned 4 fl. oz.
Lemon juice 3 fl. oz.
Tamari sauce 2 fl. oz.
Carrots, julienned 1 cup
Daikon radish, julienned 1 cup
Bao buns 16 each
Simplot Harvest Fresh™ Avocados: Avocado Pulp, Fresh 6/2lb 16 oz.
Jalapeno slices 32 each
Cilantro sprigs 16 each
Preparation Instructions:
Step 1
Tear tofu into 1" chunks and place on a paper lined sheet pan. Sprinkle lightly with salt and place uncovered on countertop for at least 30 minutes, or cover and refrigerate overnight. In a bowl combine mayonnaise and Sriracha sauce. Transfer to a squeeze bottle. Keep refrigerated.
Step 2
In a bowl combine 1 fl.oz. of sesame oil, sugar, vinegar, lemon juice and tamari sauce. Stir in carrots and daikon radish. Let stand at room temperature for about an hour, tossing occasionally. Heat 1 fl.oz of sesame oil in a skillet over medium-high heat. Add tofu chunks and brown on all sides, using remainder of sesame oil as needed. Drain on a paper lined plate. Keep warm.
Step 3
Heat bao buns according to package instructions. Spoon 1 oz. of avocado pulp on bottom of bun. Add 2 oz. of crispy tofu and a 1/2 fl.oz. Sriracha mayo. Drain marinated vegetables and divide among bao sandwiches. Garnish each with 2 jalapeno slices and a cilantro sprig.
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