BBQ Tofu Sandwich Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Sandwich Buns:</li><li class="ingredients-single-item">400g strong bread flour</li><li class="ingredients-single-item">7g instant yeast</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">30g sugar</li><li class="ingredients-single-item">50g unsalted butter, softened</li><li class="ingredients-single-item">220ml warm milk</li><li class="ingredients-single-item">1 large egg, beaten</li><li class="ingredients-single-item">Sesame seeds for topping</li><li class="ingredients-single-item">For the BBQ Tofu:</li><li class="ingredients-single-item">400g extra-firm tofu, pressed and sliced</li><li class="ingredients-single-item">120ml BBQ sauce</li><li class="ingredients-single-item">15ml olive oil</li><li class="ingredients-single-item">15ml soy sauce</li><li class="ingredients-single-item">10ml maple syrup</li><li class="ingredients-single-item">5g smoked paprika</li><li class="ingredients-single-item">2g garlic powder</li><li class="ingredients-single-item">For the Slaw:</li><li class="ingredients-single-item">150g red cabbage, thinly sliced</li><li class="ingredients-single-item">1 carrot, julienned</li><li class="ingredients-single-item">60g vegan mayonnaise</li><li class="ingredients-single-item">10ml apple cider vinegar</li><li class="ingredients-single-item">5g Dijon mustard</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Dough scraper</li><li class="equipment-single-item">Baking stone (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing your bun dough. In the bowl of your stand mixer, combine the bread flour, instant yeast, sugar, and salt, keeping the salt and yeast separate initially (salt can inhibit yeast activity if they're in direct contact). Make a well in the center.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Warm the milk to about 38°C (100°F) - it should feel just warm to the touch, not hot. Pour the warm milk and beaten egg into the well of dry ingredients, then fit your mixer with the dough hook and begin mixing on low speed until the ingredients start to combine.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>After the dough begins to come together (about 2 minutes), add the softened butter in small pieces while continuing to mix. Increase the speed to medium and knead for 8-10 minutes until the dough becomes smooth, elastic, and passes the windowpane test (when stretched, it should form a thin membrane without tearing).</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Shape the dough into a ball and place in a lightly oiled bowl. Cover with plastic wrap or a damp cloth and let it rise in a warm place until doubled in size, about 1-1.5 hours. The slow rise develops flavor and improves the texture of your buns.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the dough rises, prepare your BBQ tofu. Press the tofu between paper towels with a heavy object for 30 minutes to remove excess moisture. This ensures your tofu will absorb more flavor and have a better texture. Then slice into 1cm thick slabs.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a shallow dish, whisk together BBQ sauce, olive oil, soy sauce, maple syrup, smoked paprika, and garlic powder. Place the tofu slices in the marinade, ensuring they're fully coated. Let marinate while the dough continues to rise.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>For the slaw, combine the sliced cabbage and julienned carrot in a bowl. In a separate small bowl, whisk together the vegan mayonnaise, apple cider vinegar, and Dijon mustard. Pour over the vegetables and toss to coat. Refrigerate until ready to assemble sandwiches.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Once the dough has doubled, gently punch it down to release air bubbles. Turn onto a lightly floured surface and divide into 4 equal portions (about 170g each). Shape each portion into a tight ball by tucking the edges underneath and rotating in your hands to create surface tension.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Place the shaped buns on a parchment-lined baking sheet, leaving enough space between them for expansion. Slightly flatten each bun with your palm to create a disc about 10-12cm in diameter. Cover loosely with oiled plastic wrap and let proof for another 45 minutes until puffy.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Preheat your oven to 190°C (375°F) with a baking stone inside if you have one. When the buns have proofed, gently brush them with beaten egg and sprinkle with sesame seeds. The egg wash creates a golden, shiny crust while helping the seeds adhere.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake the buns for 15-18 minutes until golden brown and they sound hollow when tapped on the bottom. The internal temperature should reach 88-93°C (190-200°F). Transfer to a wire rack to cool completely. The cooling process allows the crumb structure to set properly.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>While the buns are cooling, preheat your oven to 200°C (400°F). Place the marinated tofu slices on a lined baking sheet and bake for 15 minutes. Flip the slices, brush with additional BBQ sauce, and bake for another 10 minutes until caramelized around the edges.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>To assemble your BBQ tofu sandwiches, slice the cooled buns horizontally with a serrated knife. Layer the bottom half with BBQ tofu slices, a spoonful of additional BBQ sauce, and a generous portion of the prepared slaw. Cap with the top bun and serve immediately while the contrast between the warm tofu and cool, crunchy slaw is at its best.</li></ol>