Crispy Fried Tofu Bao Buns with Pickled Carrots and Hoisin Sauce

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Soft steamed bao buns filled with crunchy fried tofu, tangy pickled carrots, fresh cucumber, and a sweet-savory hoisin drizzle for a satisfying vegetarian street snack. This Asian-inspired street-food recipe (vegetarian), ready in about 35 minutes, pairs firm tofu, cornstarch, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 4 Asian cuisine 320 cal/serving

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Ingredients

14 oz block firm tofu
1/2 cup cornstarch
1/4 cup vegetable oil
8 bao buns
1 large, julienned carrot
1/3 cup rice vinegar
2 tbsp sugar
1/3 cup water
1 small, thinly sliced cucumber
1/3 cup hoisin sauce
1/4 cup fresh cilantro leaves
2, thinly sliced scallions

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Instructions

Step 1: Press 14 oz firm tofu block for 15 minutes to remove excess moisture, then cut into 1/2-inch thick rectangles. Toss tofu pieces in 1/2 cup cornstarch until evenly coated.
Step 2: Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Fry the tofu pieces for 3-4 minutes per side until golden brown and crispy. Remove and drain on paper towels.
Step 3: For pickled carrots, mix 1/3 cup rice vinegar, 1/3 cup water, and 2 tbsp sugar in a bowl until sugar dissolves. Add 1 large julienned carrot and let sit for 15 minutes.
Step 4: Steam 8 bao buns according to package instructions until soft and fluffy.
Step 5: To assemble, open each steamed bao bun and spread about 1 tbsp hoisin sauce inside. Add 2-3 pieces of crispy tofu, a few pickled carrot strips, 1 tbsp thinly sliced cucumber, a sprinkle of 1/4 cup fresh cilantro leaves, and 2 thinly sliced scallions. Serve immediately while warm.