Preparation time: 10 minutes
Cooking time: 15 minutes
For the pickled radish
For the sesame CauliShoots
For the gochujang mayonnaise
Mix the radishes, rice vinegar and caster sugar in a bowl and put to one side.
Put a large pan of water on to boil, steam the CauliShoots for 3-4 minutes until tender. Remove the CauliShoots and then steam the bao buns according to packet instructions.
Meanwhile, add the soy sauce, agave, rice vinegar, sesame oil, sriracha, ginger paste and garlic to a pan on a medium heat. Whisk to combine and bring to a slight simmer. In a small bowl mix together the corn flour and 2 tsp of water. Add to the pan and simmer until slightly thickened and glossy.
Toss the CauliShoots with the sauce and sprinkle with the toasted sesame seeds.
In a small bowl mix together the vegan mayonnaise, gochujang paste and lime juice with a little salt.
To assemble the bao, spread each bun with a tsp of gochujang mayo, add a couple of sesame CauliShoots, a little carrot and pickled radish and finish with some coriander leaves and more sesame seeds.