Hoisin Tofu Bao Buns - Ainsley Harriott

Ingredients

• For the Bao Buns
• 530g Chinese bao flour or plain flour
• 7g fast action dried yeast
• 40g caster sugar
• ½ tsp salt
• 1 tbsp baking powder
• 50ml milk
• 200ml warm water (you may need more)
• 25ml vegetable oil
• For the Sauce
• 4 tbsp hoisin sauce
• 2 tbsp vegetarian oyster sauce or mushroom vegetarian stir-fry sauce
• 2 tbsp soy sauce
• 2 tbsp honey
• a squeeze of orange
• ½ tsp sesame oil
• 3 cm ginger root, grated
• Filling for 4-6 Bao Buns
• 1 block of firm tofu, pressed and cut into 1cm thick triangular slices
• 4 tbsp ground nut or vegetable oil
• 2-3 tbsp corn flour
• To Serve
• 2-3 spring onions, trimmed and julienned
• ½ cucumber, sliced
• small handful of coriander leaves, chopped
• 2 red chillies, deseeded and sliced into rings
• 2 tsp sriracha mixed with 2-3 tbsp vegan mayo
• shop-bought crispy onions, to garnish
• 2 tsp toasted sesame seeds (a mix of black and white is nice)