Sesame Tofu Bao Burgers with Hoisin and Asian Slaw

Steps

1. Pat tofu dry and cut into 8 slices. In a bowl, mix together, flour, Chinese five spice and salt, whisk eggs in a second bowl and mix breadcrumbs with peanut mix in a third bowl. Coat each piece of tofu first in flour, then egg, then breadcrumb mixture, shaking off excess as you go. Set aside.
2. Make 3 large, equal sized balls of foil and arrange in a triangle at the bottom of a large pot. Fill pot with water halfway up the foil, so they are not fully submerged. Line a small, heat-proof plate with baking paper and place buns on top (being careful that they don’t touch). Place plate on top of foil.
3. Bring pot to a boil on high heat. Reduce to a simmer, cover with a tight-fitting lid and steam for about 10 minutes, until buns are warm and fluffy.
4. While buns are steaming, heat a drizzle of oil in a large fry-pan on medium heat and cook tofu, in batches, for 1-2 minutes each side, until golden and crunchy. Set aside on paper towels and season with salt.
5. While tofu cooks, thinly slice bok choy, cut carrot into thin matchsticks (or grate), cut cucumber lengthways into quarters, remove seeds and thinly slice on an angle. Toss together in a large bowl with mayonnaise and sesame oil and season to taste.
6. To serve, open buns, fill with tofu and slaw and drizzle with hoisin sauce and a sprinkle of coriander. Serve remaining slaw on the side.