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