Coconut Steamed Buns with Spicy Marinated 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 some more paper towels and place a heavy object on it (whatever you can find.. A small cast iron pan is good). Let it drain for at least 15 minutes (or you could let it drain overnight it the night).
2. Slice the tofu into slices aprox 1/2 inch think.
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 (again overnight is best).
4. Heat a griddle or frying pan to a medium to 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. Blitz to combine (will take a few seconds).
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 beetroot 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 into four 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, chilli and cumin.

To serve;

Slice the steam buns in half then pile in the tofu, pickles, kimchi, coriander and chilli sauce etc.