Tempura Cauliflower Gua Bao Recipe

If using store-bought bao, steam according to package instructions (usually 6–8 minutes) until soft and warm. If frozen, defrost then steam. Keep covered and warm until assembly.

Rinse the mung bean sprouts and trim any dark ends. Blanch in boiling water for 30–45 seconds until just wilted, then immediately plunge into an ice bath to stop cooking. Drain well.

In a bowl, whisk together 3 tbs rice vinegar, 3 tbs water, 1 tsp sugar, 1/2 tsp salt, 1/2 tsp crushed garlic (if using), 1 tbs sliced scallion, 1/2 tsp sesame oil (optional) and 1/4 tsp red pepper flakes (optional). Taste and adjust acidity/salt.

Toss drained sprouts with the pickling liquid. Let sit at room temperature for 15–30 minutes, or refrigerate for up to 2 hours for more flavor. Drain lightly before assembling so they aren’t too wet.

In a small bowl, combine 3 tbs gochujang, 1/2 cup mayonnaise, 1 tbs rice vinegar, 1 tsp honey or sugar and 1/2 tsp sesame oil. Whisk until smooth. Taste and adjust sweetness or heat. If too thick, add up to 1 tsp water to loosen. Stir in toasted sesame seeds.

Prepare oil

Pour neutral oil into a deep pot or heavy-bottomed pan to a depth of about 3–4 inches (enough to submerge florets). Heat to 175°C (350°F). If you don’t have a thermometer, heat until a small piece of batter sizzles and rises steadily.

Make batter

In a bowl, combine 1 cup all-purpose flour, 1/2 cup cornstarch, 1 tsp baking powder and 1 tsp salt. Add 1 tsp rice vinegar (optional). Add 1 cup very cold sparkling water and 4 ice cubes, stirring lightly with chopsticks or a fork until just combined; batter should be lumpy and cold — do not overmix.

Coat cauliflower and fry

Pat cauliflower florets dry. Working in batches, dip florets into the batter to coat, letting excess drip off. Carefully lower into hot oil and fry until golden and crisp, about 3–4 minutes per batch depending on size. Do not overcrowd. Remove with a slotted spoon and drain on a wire rack or paper towel-lined tray. Keep warm in a low oven (100–120°C / 210–250°F) if needed while frying remaining batches.

Optional double-fry for extra crispiness

If desired, once all florets are fried, increase oil temperature to 190°C (375°F) and briefly return each piece for 30–45 seconds to intensify crispness, then drain.

Open a warm bao bun and spread about 1/2 to 1 tbs of the gochujang mayo inside the base of the bun.

Place 2–3 pieces of tempura cauliflower in each bun (depending on bun size).

Top with a small handful (about 2 tbs) of pickled bean sprouts and a few pickled cucumber slices if using.

Drizzle a little extra gochujang mayo over the sprouts. Sprinkle with sliced scallions, cilantro leaves and a pinch of toasted sesame seeds. Serve with lime wedges on the side to squeeze over just before eating.