Mix the soya sauce, gochujang, ginger and garlic in a bowl. Add the sliced tofu to the mix. Leave to marinate for about 24 hours in order to get a more intense flavour. Use this time as an opportunity to defrost the bao buns in the fridge overnight. Roll the tofu in rice flour. Add frying oil to the pan and heat on medium heat. Add the tofu and shallow fry until crispy. Slightly steam the bao buns until they are soft and warm. Dress your bao by stuffing it like a little burger and adding the radishes, mayo, cucumber and peanut rayu condiment, if you can source it, otherwise use a satay sauce. My favourite, widely available in Asian stores, is called Jimmy’s.