This cookie is set by GDPR Cookie Consent plugin. These cookies ensure basic functionalities and security features of the website, anonymously. Necessary cookies are absolutely essential for the website to function properly. But if you're interested in pleating your steamed buns then I highly recommend going on YouTube or google a step by step guide.
I'm a disaster at pleating dumplings and buns so I opted for a simple design aka a ball. Take off the heat and don't open the steamer for 5 more minutes. Steam in a steamer basket for 10 minutes. Whisk together the sauce and add to the browned tofu and cook until the tofu absorbed all that sauce.ĭivide the dough, fill with tofu and roll in to a ball or you can pleat the dough if desired. I like to do little tiny squares and some crumbled-up pieces. Make the tofu filling by pressing out some of that excess water and chopping up the tofu in to small pieces. Sit the dough in a sunny window or in an oven with the oven light on. Once the dough is mixed and lightly kneaded, add to an oiled bowl and cover. I like using my food processor because this dough is quite sticky at first and the processor speeds that mixing process up but it can be done by hand with no problems. Whisk together the ingredients by hand or in a food process.
Making the dough is very very simple and comes together in just a few ingredients: flour, yeast, salt, water and oil.įull ingredient list and written instructions down below: so so delicious!! (seriously, make these now!).This recipe is very customizable! Why you'll love this recipe: Make it spicer, sweet, and more vegetables. I don't recommend making any changes to the dough but you can change up the filling however you'd like. If you have a metal strainer you'll have to steam in batches. I prefer using the bamboo steamer because you can steam all of the buns at once because they usually have 2 layers. I used a bamboo steamer but a steamer that sits in the pot with a lid over it will work as well. You will need a steamer basket for this recipe. While this recipe is untraditional, it is still very delicious and a great way for vegans to enjoy this delicious snack or meal! Kitchen Essentials This tofu baozi recipe is my untraditional vegan version of the popular Chinese steamed pork buns also known as Baozi. The traditional filling for bao is pork belly but now it can be found with numerous different types of filling or no filling at all. Steamed buns originated in China and are very popular! Many different shapes and kinds of Bao can be found all across China but they all consist of the same ingredients: flour, salt, sugar, water and yeast. The filling is finely chopped tofu that has been browned on the stove top and braised in the most delicious sweet and savory sauce. The dough is yeasted which makes for an extra soft and pillowy bun. There are two components to this tofu baozi, the filling, and the dough. Thankfully they’re simple enough to make at home! Steamed Buns are absolutely amazing, but in my experience, it’s hard to find vegan friendly ones. They’re so delicious and actually quite simple to make!
A fluffy pillowy soft dough, finely chopped tofu filling, and a mouth-watering sweet and savory soy-based sauce. These Chinese-inspired Tofu Steamed Buns have it all.
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