Ingredients:

250g firm tofu cubed into 4cm thick blocks

3 cloves garlic peeled & minced

1 red onion finely chopped

1 red chilli

150g shitaake mushrooms chopped

4 tbsp black bean sauce

2 tbsp tamari

1 tbsp tamarind paste

1 tbsp honey or maple syrup

Generous pinch salt

4 bao buns

2 pak choi

1 tbsp sesame seeds

Coriander to garnish

Sriracha sauce (optional)

2 spring onions (optional)

Method:

Preheat the oven to 200ºC

In a medium sized pan add ½ tsp oil and gently fry off the red onion until softened, then add the chilli and  minced garlic cloves and fry for an additional 1 minute

Add the mushrooms and cubed tofu then the black bean, tamarind, honey and tamari and fry for around 10 minutes

Top with ½ tbsp sesame seeds and pop in the oven for 8 minutes to crisp

In a bamboo steamer bring a flat pan of shallow water to simmer then steam the bao buns and pak choi for around 5-8 minutes

Using and oven glove (don’t forget like I did) and take the pan out of the oven and give a stir

Assemble the bao buns with the sticky filling, steamed pak choi and top with sesame seeds, fresh coriander and additional chilli if you like it spicy!

I served mine with a hot sriracha sauce spring onion too!