Why The Vegan Hog Blog? To answer the question I'm most asked.. " Your Vegan?? What the heck do you Eat anyway"

I'm no photographer and there's very little commentary. Just sharing the Plant Based recipes, I've made and tested in my Kitchen...Some original, others not... Enjoy!


Thursday, July 2, 2015

Bao Heaven

      Black Pepper & Ginger Crusted Tofu BAO 
      with pickled vegetables

      Serves 4- Four buns each
      16 Bao buns- recipe in previous post
      Pickled Vegetable
      1 cup water
      1/2 cup vinegar
      1/2 cup rice vinegar
      1/4 cup agave
      1/2 tsp salt.
      2 cups daikon, julienned
      1 cucumber, thinly sliced
      1 carrot, julienned ( optional )
      1 habanero, or 2 jalapeno's  minced


      For the Tofu
      4 green scallions,  julienned 
      2 tsp. Very coarse black pepper
      2 tablespoons tapioca starch
      2 teaspoons  sea salt
      1 (16-ounce) firm tofu, pressed overnight
      Coconut oil for frying
      2 teaspoons garlic, finely minced
      1/4 tsp chili powder
      1-inch fresh ginger, peeled, and finely sliced lengthwise into thin matchsticks 
      2 tablespoons cilantro leaves, chopped for garnish

      In a small bowl or tray, mix the starch, salt, chili powder, and black pepper. Mix to combine.
      Slice the block of tofu in half, then cut eat half into 8 pieces. Coat each piece in the pepper mixture and press into it, so it's coated well
      In a large pan over high heat, heat the oil until hot. Start adding the coated tofu blocks. Turn down the heat to medium so they don't burn. Top with ginger and scallions. Stir-fry for 3-4 minutes until the tofu blocks are slightly browned, add the garlic and stir fry another minute or so.  Work in batches if necessary.
      Fill buns with a piece of tofu, pickled vegetable, and top with cilantro.

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