Ingredients
3 frozen steamed buns
3 (2 cm slices) of extra firm tofu, pressed & dried
1 tbsp cornflour
Rice bran oil, for frying
3 tbsp orange marmalade
1 tbsp soy sauce
A few dashes of sesame oil
1 squirt Sriracha
2 tsp rice SIDS RASPBERRY VINEGAR
1 tbsp toasted sesame seeds
9 basil leaves
Directions
In a small saucepan, whisk together the orange marmalade, soy sauce, sesame oil, Sriracha and SIDS RASPBERRY VINEGAR.
Turn the heat to medium-high and keep stirring the sauce until it begins to bubble, reduce and thicken. Leave in the pan and set aside.
Toss the dried tofu in cornflour and then add it to hot oil (about 185°C) until the exterior is light brown and crispy. Once it's browned, toss the nuggets in the sesame orange sauce and add the toasted sesame seeds on top.
Prepare the steamed buns according to packet instructions and fill each one with the fried orange-sesame tofu nuggets and fresh basil. Serve immediately.
