Bao buns with pickled daikon and carrots, crispy fried tofu and MIDSUMMER® Flagship.

Serves 6

12 bao buns, steamed
300 g block of tofu, medium to extra-firm
2 tbsp rapeseed oil
1 cucumber, thinly sliced
60 g arugula
30 g coriander
Chive flowers
200 g daikon, peeled and cut into matchsticks
1 carrot, peeled and cut into matchsticks
100 ml pickling vinegar
150 g cane sugar
200 ml water
1 tsp freshly squeezed lime juice
1 tsp whole black peppercorns
1 tsp Sichuan pepper
1 tsp coriander seeds

  • Put the daikon and carrot sticks in a glass jar.
  • Bring the other ingredients to boil to make a solution.
  • Stir until the sugar has dissolved.
  •  Strain the solution into the jar and Leave for at least an hour before serving.
  • Press the tofu before frying.
  • Under one side of a cutting board, place something that is about 1 cm high so the cutting board gets tilted.
  • Place a dish cloth on the cutting board and place the tofu on top.
  • Use another dish cloth over the tofu and place a flat surface on top, such as a  dish or baking sheet, and weigh it down with a heavy item.
  • Let it drain for about 15 minutes.
  • Cut them down to smaller cubes, about 1-2 cm in size.
  • Heat rapeseed oil in a frying pan (skillet) until it starts to smoke.
  • Add the tofu and flash-fry them so they develop some colour and get crispy.
  • Steam the buns and fill them up.
  • Begin with the cucumbers, then pickles, place some herbs in between and top of with the crispy fried tofu.
  • Drizzle some MIDSUMMER® Flagship over the buns.
  •  Serve with chive flowers.
-Recipe by Martin Nordin
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