Vegetarian Satay Bao with Pickled Shallot and Fresh Cucumber

Slice cucumber. Peel and thinly slice shallot. Grate or julienne carrot (peeling is optional). Slice red chilli (remove seeds if you prefer less spice). Pick coriander leaves, discarding stems.

Mix sugar and rice vinegar together until sugar is dissolved. Toss shallot in pickling liquid and set aside.

Heat a frying pan with a drizzle of oil over medium-high heat. Add satay tofu pieces and cook for 2-4 minutes on each side, or until golden brown and warmed through.

Place bao buns on a large plate in a single layer, cover with cling film and microwave for 1 minute. Repeat with remaining buns if required.

Spread some of the satay sauce onto each bun. Divide tofu between buns. Add cucumber, carrot, pickled shallot and chilli. Drizzle more satay sauce on top and garnish with coriander leaves. Enjoy!

Slice cucumber. Peel and thinly slice shallot. Grate or julienne carrot (peeling is optional). Slice red chilli (remove seeds if you prefer less spice). Pick coriander leaves, discarding stems.

Mix sugar and rice vinegar together until sugar is dissolved. Toss shallot in pickling liquid and set aside.

Heat a frying pan with a drizzle of oil over medium-high heat. Add satay tofu pieces and cook for 2-4 minutes on each side, or until golden brown and warmed through.

Place bao buns on a large plate in a single layer, cover with cling film and microwave for 1 minute. Repeat with remaining buns if required.

Spread some of the satay sauce onto each bun. Divide tofu between buns. Add cucumber, carrot, pickled shallot and chilli. Drizzle more satay sauce on top and garnish with coriander leaves. Enjoy!

Slice cucumber. Peel and thinly slice shallot. Grate or julienne carrot (peeling is optional). Slice red chilli (remove seeds if you prefer less spice). Pick coriander leaves, discarding stems.

Mix sugar and rice vinegar together until sugar is dissolved. Toss shallot in pickling liquid and set aside.

Heat a frying pan with a drizzle of oil over medium-high heat. Add satay tofu pieces and cook for 2-4 minutes on each side, or until golden brown and warmed through.

Place bao buns on a large plate in a single layer, cover with cling film and microwave for 1 minute. Repeat with remaining buns if required.

Spread some of the satay sauce onto each bun. Divide tofu between buns. Add cucumber, carrot, pickled shallot and chilli. Drizzle more satay sauce on top and garnish with coriander leaves. Enjoy!

Slice cucumber. Peel and thinly slice shallot. Grate or julienne carrot (peeling is optional). Slice red chilli (remove seeds if you prefer less spice). Pick coriander leaves, discarding stems.

Mix sugar and rice vinegar together until sugar is dissolved. Toss shallot in pickling liquid and set aside.

Heat a frying pan with a drizzle of oil over medium-high heat. Add satay tofu pieces and cook for 2-4 minutes on each side, or until golden brown and warmed through.

Place bao buns on a large plate in a single layer, cover with cling film and microwave for 1 minute. Repeat with remaining buns if required.

Spread some of the satay sauce onto each bun. Divide tofu between buns. Add cucumber, carrot, pickled shallot and chilli. Drizzle more satay sauce on top and garnish with coriander leaves. Enjoy!

Slice cucumber. Peel and thinly slice shallot. Grate or julienne carrot (peeling is optional). Slice red chilli (remove seeds if you prefer less spice). Pick coriander leaves, discarding stems.

Mix sugar and rice vinegar together until sugar is dissolved. Toss shallot in pickling liquid and set aside.

Heat a frying pan with a drizzle of oil over medium-high heat. Add satay tofu pieces and cook for 2-4 minutes on each side, or until golden brown and warmed through.

Place bao buns on a large plate in a single layer, cover with cling film and microwave for 1 minute. Repeat with remaining buns if required.

Spread some of the satay sauce onto each bun. Divide tofu between buns. Add cucumber, carrot, pickled shallot and chilli. Drizzle more satay sauce on top and garnish with coriander leaves. Enjoy!

Slice cucumber. Peel and thinly slice shallot. Grate or julienne carrot (peeling is optional). Slice red chilli (remove seeds if you prefer less spice). Pick coriander leaves, discarding stems.

Mix sugar and rice vinegar together until sugar is dissolved. Toss shallot in pickling liquid and set aside.

Heat a frying pan with a drizzle of oil over medium-high heat. Add satay tofu pieces and cook for 2-4 minutes on each side, or until golden brown and warmed through.

Place bao buns on a large plate in a single layer, cover with cling film and microwave for 1 minute. Repeat with remaining buns if required.

Spread some of the satay sauce onto each bun. Divide tofu between buns. Add cucumber, carrot, pickled shallot and chilli. Drizzle more satay sauce on top and garnish with coriander leaves. Enjoy!