Vegan Gua Bao: Taiwanese "Pork Belly" Buns 🌿

If you're looking for a plant-based dish that delivers on both comfort and bold flavour, these Vegan Gua Bao are a must-try. Stuffed with sticky-sweet tofu “pork belly,” crisp pickles, and fresh herbs, all tucked into soft, pillowy steamed buns — they’re the perfect balance of savoury, sweet, and tangy.

Ingredients:

• 6-8 frozen bao buns
• Green onions, sliced
• Fresh coriander 
• Crushed peanuts 
• Coleslaw mix 
• Salt 
• Rice vinegar 
• Sugar

Tofu marinate: 

• 1 block smoked tofu, sliced 
• 1 tbsp hoisin sauce 
• 1 tbsp soy sauce 
• 1 tsp Chilli Chan's crispy chilli oil 
• Splash of water to loosen 
• Fresh ginger, finely chopped 

Instructions:

1. Mix the hoisin sauce, soy sauce, Chilli Chan's crispy chilli oil, a splash of water, and chopped ginger in a bowl. Add the tofu slices and let them marinate while you prep the rest.
2. Toss the coleslaw mix with salt, sugar, and rice vinegar. Let it sit for 10–15 minutes to soften and absorb flavour.
3. Steam the frozen bao buns for 8–10 minutes until soft and fluffy. Keep them covered so they stay warm.
4. Heat a little oil in a pan over medium heat. Fry the marinated tofu slices until golden and crispy on both sides. Pour in the leftover marinade and let it bubble into a glaze.
5. Gently open each bao and fill with a few slices of tofu, a handful of pickled slaw, and top with sliced green onions, fresh coriander, and crushed peanuts. Drizzle with extra crispy chilli oil if desired.