Spicy Tofu Steamed Buns
[Vegan]

To Prepare the Tofu:

1. Remove the packaging from the tofu and pat dry. Places few layers of paper towel into a bowl then pop the tofu on top. Cover with paper towels and place a heavy object, such as Cookbooks or a cast-iron skillet on it. Let it press for at least 15 minutes.
2. Slice the tofu into slices approximately 1/2-inch thick.
3. Mix the marinade ingredients in a container then add in the tofu – coat well then pop on the lid and leave to marinade for at least 30 minutes or overnight.
4. Heat a griddle or frying pan over medium-high heat and add a little coconut oil. Fry on both sides for a few minutes to brown then transfer to a baking sheet and bake in the oven on a medium heat for 20 minutes. Baste with the marinade a few times.

To Make the Steamed Buns:

1.  Add the coconut milk, flour, and salt to your food processor. Pulse to combine.
2. Empty the dough out onto a well-floured chopping board and knead for a few minutes, until you get a smooth dough. You may need to keep adding in flour if it’s too sticky.
3. If you’re adding the beet juice, this is the time to do it; make a hole in the middle of the dough and add a splash at a time and then knead the dough again.
4. Divide the dough into 4 pieces then form into balls. Pop them in double-lined cupcake cases then into your bamboo steamer.
5. Add boiling water to the bottom of a wok then place the steamer over the water.
6. Steam on a medium heat for 12 minutes then sprinkle with sesame seeds, chili, and cumin.

To Serve:

1.  Slice the steamed buns in half then pile in the tofu, pickles, kimchi, coriander, and chili sauce.