recipes/notes/recipes.other.veggie-and-tofu-bao-buns.md

id	title	desc	updated	created
eakbwpegelujg4hkmnvku2h	Veggie and Tofu Bao Buns		1664340609000	1664339548743

• Servings: 4 servings of 4 buns each, 16 buns total
• Calories:
• Protein:
• Fiber:

Ingredients

For the buns

• 1 Tbsp yeast
• 2 Tbsp sugar
• 4 cups all purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 2 Tbsp canola oil
• 4 Tbsp sesame oil for brushing & more for greasing the bowl

Tofu

• A bundle of sliced scallions
• 1/4 cup minced ginger
• 5 cloves of garlic
• 1/4 cup sugar
• 1/2 cup soy sauce
• 1/4 cup rice vinegar
• 1 pack of firm tofu

Filling

• 2 bell peppers
• 1 large daikon

Instructions

Remember to marinade the tofu while the buns rise.

Buns

• Bloom yeast with sugar and 1 cup of warm water.
• Add all the buns ingredients in a stand mixer, then add 1 cup of water and mix. Add more water until it forms a soft but not sticky dough.
• Remove the dough, grease the stand mixer bowl with sesame oil, then return the dough. Cover and let rise for 2 hours.
• Julienne the bell peppers and daikon.
• Knead, then split the dough into 16 small balls. Flatten balls into roughly 5-inch circles, using flour to avoid sticking if needed.
• Brush the insides of the dough circles with sesame oil, fill with vegetables, fold, and place them onto parchment paper. Cover and let rise for 10 minutes.
• Steam buns for 10 minutes.

Tofu & Sauce

• Mix all the sauce ingredients except the tofu in a bowl.
• Cut the tofu into 4 long pieces.
• Place the tofu in the bowl, and let it marinade in the fridge until you are ready to cook it.
• Remove the tofu from the sauce, and sear 2 sides of it in a pan with 2 Tbsp canola oil, about 5 minutes per side.
• Remove the tofu from the pan, then pour in the sauce. Cook until thickened.
• Slice each piece of tofu into 4 thin slabs, resulting in 16 slabs that each have 2 thin sides seared.

Assembly

Place a piece of tofu into each bun, then a bit of the thickened sauce.

Notes