Crispy Zucchini &  Spicy Radish Bao with Cucumber-Tomato Salad
Customer Favorite

Crispy Zucchini & Spicy Radish Bao

with Cucumber-Tomato Salad

30 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

In this vibrant dish, you’ll learn to tempura fry zucchini—a favorite Japanese technique—then use the light, airy slices to fill soft steam buns, alongside a spread of sweet hoisin and radishes tossed with spicy chile paste. A side of marinated juicy tomatoes and crisp cucumbers makes for a refreshing, seasonal accompaniment.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    540 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients & make the spicy radishes:
1 Prepare the ingredients & make the spicy radishes:

Fill a medium pot with water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the tomatoes. Thinly slice the cucumbers into rounds. Thinly slice the zucchini into rounds. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the radishes lengthwise, then thinly slice crosswise; place in a bowl. Add the sliced white bottoms of the scallions and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper and stir to combine. 

Make the cucumber-tomato salad:
2 Make the cucumber-tomato salad:

In a medium bowl, combine the halved tomatoes, sliced cucumbers and green tops of the scallions, furikake, vinegar, and 1/2 teaspoon of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

Make the tempura zucchini:
3 Make the tempura zucchini:

While the salad marinates, in a large bowl, combine the tempura mix and ¼ cup of cold water; season with salt and pepper. Whisk until smooth. Add the sliced zucchini and stir to thoroughly coat. In a large pan (nonstick, if you have one), heat 2 1/2 teaspoons of olive oil on medium-high until hot. Working in batches if necessary, add the coated zucchini to the pan in an even layer (letting any excess batter drip off). Cook 2 to 4 minutes per side, or until golden brown. Transfer to a paper towel-lined plate; immediately season with salt. 

Steam the buns:
4 Steam the buns:

While the zucchini cooks, rest a strainer (or colander) over the pot of boiling water, making sure the water doesn’t reach the bottom of the strainer. Working in batches if necessary, place the buns in the strainer; cover with the lid of the pot. Steam 3 to 5 minutes, or until puffy and softened. Carefully transfer to a work surface. 

Assemble the bao & serve your dish:
5 Assemble the bao & serve your dish:

Gently open the steamed buns. Assemble the bao using the steamed buns, hoisin sauce, tempura zucchini, and spicy radishes (including any liquid). Serve the bao with the cucumber-tomato salad on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients & make the spicy radishes:
1 Prepare the ingredients & make the spicy radishes:

Fill a medium pot with water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the tomatoes. Thinly slice the cucumbers into rounds. Thinly slice the zucchini into rounds. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the radishes lengthwise, then thinly slice crosswise; place in a bowl. Add the sliced white bottoms of the scallions and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper and stir to combine. 

2 Make the cucumber-tomato salad:

In a medium bowl, combine the halved tomatoes, sliced cucumbers and green tops of the scallions, furikake, vinegar, and 1/2 teaspoon of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

Make the cucumber-tomato salad:
Make the tempura zucchini:
3 Make the tempura zucchini:

While the salad marinates, in a large bowl, combine the tempura mix and ¼ cup of cold water; season with salt and pepper. Whisk until smooth. Add the sliced zucchini and stir to thoroughly coat. In a large pan (nonstick, if you have one), heat 2 1/2 teaspoons of olive oil on medium-high until hot. Working in batches if necessary, add the coated zucchini to the pan in an even layer (letting any excess batter drip off). Cook 2 to 4 minutes per side, or until golden brown. Transfer to a paper towel-lined plate; immediately season with salt. 

4 Steam the buns:

While the zucchini cooks, rest a strainer (or colander) over the pot of boiling water, making sure the water doesn’t reach the bottom of the strainer. Working in batches if necessary, place the buns in the strainer; cover with the lid of the pot. Steam 3 to 5 minutes, or until puffy and softened. Carefully transfer to a work surface. 

Steam the buns:
Assemble the bao & serve your dish:
5 Assemble the bao & serve your dish:

Gently open the steamed buns. Assemble the bao using the steamed buns, hoisin sauce, tempura zucchini, and spicy radishes (including any liquid). Serve the bao with the cucumber-tomato salad on the side. Enjoy!

Browse Steps
1 of 5