ingredients (makes 8)

for the tofu

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200g firm tofu, shredded

2 spring onions, sliced, greens reserved for topping

2 tbsp crispy chilli oil

2 tbsp tamari (or dark soy sauce)

½ tbsp agave

½ tbsp rice vinegar

50ml water

½ tbsp cornstarch, mixed with 4 tbsp water

4 garlic cloves, minced

for the dough (makes 8)

125g flour

½ tsp sugar

½ tsp yeast

½ tsp salt

70ml warm water

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1. for the dough: mix the yeast sugar & water in a jug then set aside to sit until foamy on top

2. mix the flour & salt in a mixing bowl, make a well in the centre then pour in the yeast mixture

3. stir until a slightly sticky (but not wet) dough forms then transfer to a clean surface & knead for 5-10 minutes until smooth

4. return it to the bowl, cover & let it rest for about an hour until doubled in size

5. meanwhile, make the filling: add the tofu to a baking tray, drizzle lightly with oil & bake at 200°C for 25-30 minutes until golden & crispy in parts (you want various textures)

6. mix the chilli oil, tamari, agave, rice vinegar, water & cornstarch together to make the sauce mix & set aside

7. sauté the spring onion & garlic for 1-2 minutes until fragrant then pour in the sauce mix. simmer until thickened then add the tofu, stir so everything is coated then set aside to cool before using

8. when the dough has risen, transfer to a clean surface, divide it into 8 equal balls & roll each one out into approximately ¼ thick discs

9. place about & tablespoon of filling in the centre of a disc then fold the edges up, pinching to seal until you have a secure bun

10. add the buns to a pan over a medium heat with enough oil to coat the bottom of the pan, pour in enough water to line the bottom then cover immediately (it will spit) & steam for 10 minutes

11. remove the lid & keep frying until the bottoms are golden & crisp then serve topped with chilli oil, spring onion & sesame seeds