Chef's Recipes

Peanut-butter tofu buns with burnt chilli mayo

Australian Gourmet Traveller recipe for peanut-butter tofu buns with burnt chilli mayo from Kong, Melbourne.

  • 15 mins preparation
  • 5 mins cooking plus marinating
  • Serves 12
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Peanut-butter tofu buns with burnt chilli mayo
"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
To request a recipe, email 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.


  • 12 bao buns (see note)
  • 300 gm pickled mustard greens (see note), thickly sliced
  • 60 gm (½ cup) crushed peanuts
  • 1 cup (loosely packed) coriander
Peanut tofu
  • 200 gm crunchy peanut butter
  • 100 ml vegetable oil
  • 50 gm white miso paste
  • 200 gm gochujang (Korean chilli paste; see note)
  • 50 gm caster sugar
  • 1½ tbsp soy sauce
  • 2 tsp Worcestershire sauce
  • 2 tsp Dijon mustard
  • 300 gm firm tofu, thinly sliced into 24 pieces
  • 100 gm Kewpie Japanese mayonnaise
Sesame ssämjang
  • 75 gm doenjang (Korean soybean paste, see note)
  • 75 ml sesame oil
  • 70 gm (½ cup) sesame seeds
  • 60 gm caster sugar
  • 3 garlic cloves, crushed


  • 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.