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BBQ Glazed Tofu Steak Bao Sliders The Plant-Based Party Bite
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BBQ Glazed Tofu Steak Bao Sliders The Plant-Based Party Bite

Extra firm tofu baked golden and crispy in a cornstarch coating then tossed in a sticky smoky maple and soy BBQ glaze, layered into pillowy steamed bao buns with vibrant quick-pickled purple cabbage and red onion, cool cucumber slices, fresh green onion, chili, and sesame seeds a bold, texturally extraordinary, completely plant-based slider that makes every guest reach for seconds before asking whether the protein is actually tofu.
Prep Time25 minutes
Cook Time35 minutes
Total Time1 hour 30 minutes
Course: Side Dish
Servings: 6

Ingredients

  • For the Sliders:
  • 8 –10 steamed bao buns store-bought frozen available at Asian grocery stores, Trader Joe's, Whole Foods, Walmart, or Target freezer section or homemade
  • 1 small cucumber thinly sliced
  • 2 –3 green onions scallions thinly sliced
  • 1 –2 fresh red chilies or serrano peppers thinly sliced into rings
  • Sesame seeds for garnish
  • For the BBQ Glazed Tofu Steak:
  • 1 lb extra firm tofu approximately 450 grams pressed thoroughly dry
  • 2 –3 tablespoons cornstarch
  • 1 tablespoon vegetable oil
  • 1 green onion scallion thinly sliced
  • Half a thumb-sized piece fresh ginger thinly sliced
  • Salt and black pepper to taste
  • For the BBQ Glaze Sauce:
  • 3 tablespoons light soy sauce Kikkoman reduced sodium recommended
  • 2 tablespoons mirin available at Asian grocery stores, Whole Foods, or Asian foods aisle of major supermarkets
  • 1 tablespoon pure maple syrup
  • ½ tablespoon tomato paste
  • 1 teaspoon smoked paprika
  • 1 teaspoon cornstarch
  • 2 tablespoons water
  • For the Quick Pickled Purple Cabbage and Red Onion:
  • Small handful purple cabbage thinly sliced approximately half a palm-sized piece
  • ½ medium red onion thinly sliced
  • ½ cup apple cider vinegar
  • 1 cup water
  • 2 teaspoons salt
  • 1 teaspoon granulated sugar
  • A few whole coriander seeds
  • 1 –2 whole star anise
  • A few whole black peppercorns

Instructions

  • Press extra firm tofu thoroughly — wrap in clean kitchen towel or several layers of paper towels place on a plate with a heavy skillet or cutting board on top and press for minimum 15–20 minutes to remove as much moisture as possible.
  • While tofu presses make quick pickles first — place thinly sliced purple cabbage and red onion in a heatproof bowl with whole coriander seeds, star anise, and black peppercorns.
  • In a small saucepan combine apple cider vinegar, water, salt, and sugar and bring to a boil over medium heat stirring until salt and sugar are completely dissolved.
  • Pour hot pickling liquid directly over vegetables and spices and allow to cool completely to room temperature — vegetables will turn vivid pink-purple as they cool — rest minimum 30 minutes before using.
  • Preheat oven to 350°F (180°C).
  • After pressing cut tofu into large thick steak-like slabs or chunks.
  • Sprinkle cornstarch evenly over tofu pieces and press gently to ensure complete even coating on all surfaces with no bare spots.
  • Place coated tofu in a single layer on a baking tray with space between each piece — do not crowd.
  • Drizzle with 1 tablespoon vegetable oil and bake for 20–30 minutes until lightly golden and exterior has a slightly firm crispy quality — flip once halfway through for even browning.
  • While tofu bakes whisk together light soy sauce, mirin, maple syrup, tomato paste, smoked paprika, cornstarch, and water in a small bowl until completely smooth — set sauce aside.
  • Heat a skillet or wok over medium-high heat and add a small splash of oil if needed.
  • Add thinly sliced green onion and ginger and sauté for 1–2 minutes until fragrant and lightly softened.
  • Add baked tofu pieces to the pan and pour BBQ glaze sauce over tofu.
  • Let sauce come to a simmer and reduce for 2–3 minutes tossing tofu gently to coat every piece in the glossy sticky glaze — watch carefully as cornstarch thickens sauce quickly.
  • Remove from heat when sauce has reduced to a thick glossy coating on all tofu pieces.
  • Steam bao buns according to package directions — typically 8–10 minutes in a steamer basket until soft pillowy and fully heated through — steam frozen bao directly from frozen with no thawing needed.
  • Split each steamed bao bun open gently.
  • Place one or two pieces of BBQ glazed tofu steak inside each bun.
  • Add a generous tangle of quick-pickled purple cabbage and red onion.
  • Layer in a few thin slices of fresh cucumber.
  • Garnish with thinly sliced green onion, fresh chili rings, and a scatter of sesame seeds.
  • Serve immediately while bao is warm and tofu is still glazed and glossy.