76 lines
2 KiB
Markdown
76 lines
2 KiB
Markdown
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---
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id: eakbwpegelujg4hkmnvku2h
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title: Veggie and Tofu Bao Buns
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desc: ""
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updated: 1664340609000
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created: 1664339548743
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---
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- Servings: 4 servings of 4 buns each, 16 buns total
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- Calories:
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- Protein:
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- Fiber:
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## Ingredients
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#### For the buns
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- 1 Tbsp yeast
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- 2 Tbsp sugar
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- 4 cups all purpose flour
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- 1 tsp baking powder
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- 1 tsp salt
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- 2 Tbsp canola oil
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- 4 Tbsp sesame oil for brushing & more for greasing the bowl
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#### Tofu
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- A bundle of sliced scallions
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- 1/4 cup minced ginger
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- 5 cloves of garlic
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- 1/4 cup sugar
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- 1/2 cup soy sauce
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- 1/4 cup rice vinegar
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- 1 pack of firm tofu
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#### Filling
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- 2 bell peppers
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- 1 large daikon
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## Instructions
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Remember to marinade the tofu while the buns rise.
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### Buns
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- Bloom yeast with sugar and 1 cup of warm water.
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- Add all the buns ingredients in a stand mixer, then add 1 cup of water and
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mix. Add more water until it forms a soft but not sticky dough.
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- Remove the dough, grease the stand mixer bowl with sesame oil, then return the
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dough. Cover and let rise for 2 hours.
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- Julienne the bell peppers and daikon.
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- Knead, then split the dough into 16 small balls. Flatten balls into roughly
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5-inch circles, using flour to avoid sticking if needed.
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- Brush the insides of the dough circles with sesame oil, fill with vegetables,
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fold, and place them onto parchment paper. Cover and let rise for 10 minutes.
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- Steam buns for 10 minutes.
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### Tofu & Sauce
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- Mix all the sauce ingredients except the tofu in a bowl.
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- Cut the tofu into 4 long pieces.
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- Place the tofu in the bowl, and let it marinade in the fridge until you are
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ready to cook it.
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- Remove the tofu from the sauce, and sear 2 sides of it in a pan with 2 Tbsp
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canola oil, about 5 minutes per side.
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- Remove the tofu from the pan, then pour in the sauce. Cook until thickened.
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- Slice each piece of tofu into 4 thin slabs, resulting in 16 slabs that each
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have 2 thin sides seared.
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### Assembly
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Place a piece of tofu into each bun, then a bit of the thickened sauce.
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## Notes
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