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BBQ Beef on Bao Buns with Tofu Slaw

Destination Grille

Josh McCurnin, chef

Grimes, Iowa





Petite Shoulder Tender Marinade-

4 oz tamari

2 oz Lolas (Carolina reaper)

4 splashes of Maggi sauce

2 oz Mirin

In a small bowl, mix all the ingredients together. In a glass pan, add meat cover with marinade. Marinate the meat for 24hrs.

4-5 pounds Petit Shoulder Tender, cut into strips

BBQ

5 tablespoons sugar

1 ½ tablespoons Tamari

10 tablespoons Cocoa Cola

1 ½ tablespoons gluten-free gochujang

1 ½ tablespoons Ketchup

1 ½ tablespoons minced garlic

2 teaspoons Lola’s (Carolina reaper)

1 teaspoon fish sauce

In a small saucepan, mix all ingredients; bring to simmer for about 25 minutes.

Slaw-

1 cup bottled kimchi, drained and chopped

4 green onions, sliced

In small bowl, mix together.

3 cups Plant-based soy pork strips

In a medium saucepan, add 2 teaspoons soybean oil, heat. Add soy strips ; stir gently until seared.

Add kimchi mixture, stir to blend.

Bao Buns. purchased

Bao buns- whatever quantity you need


Ginger Aioli-

1 tablespoon pickled ginger

½ cup mayonnaise

1 glove garlic, minced

In a small dish, combine ingredients


To assemble-

On each plate, place bun, fill with meat, drizzle with BBQ sauce. Add slaw. Add aioli sauce for dipping the bun in.



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