Glazed Tofu Bao

Tumeric tofu bao


40 mins 


20 mins 


Soy glazed tofu bao,sesame pickled chillies, lettuce and tumeric mayo


  • 2 tbsp agave syrup
  • 2 tbsp soy sauce
  • 2 tsp mirin seasoning
  • 2 cloves garlic peeled and grated
  • 280 grams tofu
  • 2 tbsps sunflower oil (to fry the tofu)
  • 3 tsp sesame seeds toasted
  • 3 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 1 tsp brown sugar
  • 1 tsp sesame oil
  • 1 kohlrabi peeled and julienned
  • 1 small carrot scrubbed and julienned
  • 2 limes juiced
  • sea salt flakes
  • 2 green chillies thinly sliced
  • 100 ml Hellmann's® Vegan
  • 1/2 tsp turmeric powder
  • sea salt flakes crushed
  • 1 handful coriander leaves

  1. Amount per Serving
Title Amount per Serving
Energy 186.42 kcal
Protein 6.52 g
Sugar 10.95 g
Fibre 2.52 g
Fat 10.52 g
Saturated fat 2.88 g


  1. Mix the marinade ingredients and drop the tofu in, coating it well. You can leave it to marinade in the fridge overnight or for an hour.

  2. Dissolve the sea salt flakes in the lime juice and put the chillies in to pickle while your tofu marinades.

  3. To make the white sesame dressing, blitz 2.5tbsp of the sesame seeds in a spice or coffee grinder. Then mix them into the rice vinegar, soy, brown sugar, sesame oil and the remaining whole sesame seeds. Taste and add a little more vinegar, soy or sugar if needed. Toss the julienned kohlrabi and carrots through the dressing.

  4. For the turmeric mayo, simply mix the turmeric with the mayo and season lightly with salt.

  5. Preheat the oven to 180C. Put the tofu and its marinade onto a baking sheet lined with some foil or baking parchment and roast for 20 minutes, turning gently with tongs half way through the cooking. It should look golden and crispy.

  6. To assemble, spread the mayo inside the steamed bao, put some salad in, them tofu and pickled chillies.