inthekitchen
Chef Zac Chizda The Roost Chef Zac ’ s love of hot wings prompted this plant-based bar snack featuring fried tofu tossed in spicy , creamy sauces . Steamed buns are a staple at The Roost , providing a fluffy pocket for rich flavours and crunchy textures . See peguru . ca for The Roost ’ s steamed bun recipe or buy bao frozen from Sun Wah Supermarket .
Buffalo Tofu Steam Bun
INGREDIENTS Fried Tofu 1 12oz pack extra firm tofu 1 cup canola oil , for frying 1 cup soy milk 1 cup all-purpose flour 1 / 2 cup potato starch 1 / 2 cup tapioca starch 1 / 2 cup rice flour 2 tsp garlic powder 2 tsp onion powder 2 tsp paprika 1 tsp cayenne 4 tsp salt
Vegan Buffalo Sauce 1 / 2 cup vegan butter 1 cup Frank ’ s RedHot™
Vegan Ranch 1 cup vegan mayo 3 Tbsp chopped dill 3 Tbsp chopped parsley 3 Tbsp brunoise shallot juice and zest of 1 lemon salt and pepper to taste
METHOD Fried Tofu 1 . Cut tofu into 8 equal slices . Set on paper towel to dry . 2 . Add all dry ingredients to a bowl and mix well . 3 . Dunk tofu into soy milk and then into dry ingredients . 4 . When all pieces are breaded , gently shallow fry them on each side for 2 1 / 2 – 3 minutes .
Vegan Buffalo Sauce 1 . Melt vegan butter in a small pot . Add Frank ’ s RedHot™ and whisk well .
Vegan Ranch 1 . Place all ingredients into a bowl and whisk until incorporated .
ASSEMBLY 1 . Generously spoon vegan ranch on the bottom halves of each bun and close to spread the sauce . 2 . Toss fried tofu in buffalo sauce and place inside each bun . 3 . Add celery , carrot and parsley and enjoy .
Yield 8 buns
Garnish 1 carrot , peeled and ribboned 1 celery stalk , sliced thin on a bias chopped parsley
12 ciao ! / may / jun / two thousand twenty-one