Roasted sticky tofu buns

Prep 0 h : 0 m
Cook 0 h : 30 m


  • 300g firm tofu

    1 tsp smoked paprika

    1 1/2 tbsp tomato sauce

    1 1/2 tbsp smokey barbecue sauce

    1/4 cup (60ml) soy sauce

    1/4 cup (60ml) rice wine vinegar

    2 tbsp brown sugar

    1 lebanese cucumber, sliced thinly lengthways

    1 large carrot, sliced thinly lengthways

    1 fresh long red chilli, sliced thinly on the diagonal

    1 tbsp caster (superfine) sugar

    2 tbsp rice wine vinegar, extra

    4 fresh coriander sprigs

    1 tbsp coarsely chopped roasted salted peanuts

    4 small soft white bread rolls, split


  • Preheat oven to 200°C. Grease and line an oven tray with baking paper. Place tofu on a plate lined with paper towel. Top with another plate; stand for 10 minutes.

    Cut tofu crossways into eight slices, rub with paprika; season.

    Bring sauces, vinegar and sugar to a simmer in a small saucepan over medium heat. Simmer for 3 minutes or until thickened slightly. Pour sauce mixture over tofu; turn to coat. Transfer tofu to tray; bake for 20 minutes, basting occasionally with sauce mixture or until tofu is golden.

    Combine cucumber, carrot, chilli, sugar and extra vinegar in a medium bowl; stand for 10 minutes or until vegetables soften. Drain.

    Place tofu, pickled vegetables, coriander and nuts between rolls.