“I love the peanut-butter crusted salt and pepper tofu buns at Kong in Melbourne, I live in Sydney, so I’d love to be able to make these at home. Would they share the recipe?”
Rebecca Hatten, Kirribilli, NSW
REQUEST A RECIPE
To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant’s name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
Ingredients
Peanut tofu
Sesame ssämjang
Method
Main
1.For peanut tofu, combine peanut butter, oil, miso paste, 50gm gochujang, sugar, soy sauce, Worcestershire sauce and mustard in a bowl. Reserve 75gm of the mixture in a separate bowl and add tofu to remaining mixture. Stir to coat tofu well, cover with plastic wrap and refrigerate overnight. Mix reserved peanut butter mixture with Kewpie mayonnaise and remaining gochujang in a bowl and set aside.
2.Meanwhile, for sesame ssämjang, combine all ingredients in a bowl to form a paste. If mixture is too salty, add more sugar to taste. Set aside until required.
3.Steam bao according to packet instructions. Heat a char-grill pan over medium-high heat, drain tofu from marinade, wipe off excess and sear tofu on both sides until golden (2-3 minutes). Spread one side of each bun with peanut chilli mayonnaise mixture, divide tofu among buns, drizzle with sesame ssämjang and top with pickled mustard greens, crushed peanuts and coriander.
