VEGAN TOFU BAO BUNS WITH PICKLED VEGETABLES RECIPE BY TASTY
Love vegetables and a satisfying challenge?! These handmade vegan bao buns with pickled vegetables are incredibly flavorful and fun to make. The spicy seared tofu, crisp refreshing veggies, and soft steamed buns are an outstanding combination that will make this your go-to vegan crowd-pleaser. Try making them with your friends and family for a fun dinner party.
Provided by Matthew Johnson
Categories Dinner
Yield 12 servings
Number Of Ingredients 33
Steps:
- Make the bao buns: Add the warm water, sugar, and yeast to a liquid measuring cup. Whisk to combine, then set aside to bloom, five minutes.
- In a large bowl, whisk together the flour, baking powder, and salt. Make a well in the center. Add the yeast mixture and vegetable oil to the well and stir with a wooden spoon until a soft dough begins to form. Transfer the dough to a clean surface and knead until smooth and elastic, about 3 minutes. Keep extra flour nearby in case the dough sticks to the surface or your hands. Shape into a ball.
- Lightly grease a clean large bowl with 1 tablespoon of sesame oil. Place the dough in the bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 2 hours.
- Meanwhile marinate the tofu: In a medium bowl, whisk together the scallions, ginger, garlic, sugar, five-spice, soy sauce, rice wine, and dark soy sauce.
- Add the tofu to a separate medium bowl and pour the marinade over. Cover with plastic wrap and marinate in the refrigerator for 1 hour.
- Make the pickled vegetables: Prepare the cucumber, red pepper, daikon, carrot, yellow pepper, and jalapeños and set aside while you make the brine.
- In a large pot or deep pan over high heat, combine the water, sugar, rice vinegar, and salt. Stir until the sugar dissolves, then bring the mixture to a boil.
- Add the vegetables the brine. Stir to submerge, then remove the pot from the heat. Let sit while you sear the tofu and bake the buns, about 1 hour, then drain.
- Once the bao dough has risen, turn it out onto a floured surface. Divide the dough in half, then cut each half into 2 ounce pieces. Roll each piece into a ball.
- Working 1 at a time, flatten a ball with your palm on a lightly floured surface. Use a small rolling pin or wooden dowel to roll the dough out to a 5-inch round. Brush the top with sesame oil, fold it in half, and transfer it to a square of parchment paper set on a baking sheet. Repeat with the remaining dough. Cover the bao buns with a kitchen towel and let rest for 10 minutes.
- Bring a pot of water to a boil and set a bamboo steamer on top. Working in batches, transfer a few of the folded dough rounds at a time to the steamer, making sure the buns are not too crowded. Cover the steamer and steam the buns for 8-10 minutes, until the buns puff up and form a skin on the outside. Very carefully, lift the lid and remove the buns from the steamer. Repeat with the rest of the buns, keeping the steamed buns warm as they finish by covering with a towel.
- Sear the tofu: Remove the tofu from the marinade and pat dry with paper towels. Reserve the marinade.
- Heat the vegetable oil in a large skillet over high heat. Add the tofu and sear on one side until deep brown in color, about 5 minutes. Flip and cook on the other side until deep brown, 5 minutes more. Remove the tofu from the pan.
- Pour the reserved marinade into the skillet on medium heat and reduce until thick and syrupy, about 5 minutes. Return the tofu to the pan and stir to coat with the glaze. Remove the pan from the heat.
- To serve, slather the inside of the bao buns with hoisin sauce, then add the pickled vegetables, glazed tofu, sliced scallions, and sesame seeds.
- Enjoy!
Nutrition Facts : Calories 313 calories, Carbohydrate 53 grams, Fat 8 grams, Fiber 2 grams, Protein 8 grams, Sugar 22 grams
CAI BAO FILLING (VEGETABLE TOFU BUN FILLING, SESAME-FLAVORED)
A savory, sesame-soy flavored spinach stir-fry. This can be served as a course on its own, but is much more tasty as a filling for steamed buns. Herbs, greens tofu, and mushroom is one of the most common fillings found in street stall, aside from the ubiquitous rou bao (pork filled buns). Since we don't have access to some of the wonderful fresh herbs here, I substituted spinach for them and went heavier on sesame and soy flavors.
Provided by BrotherAdso
Categories Lunch/Snacks
Time 25m
Yield 4-8 Filled buns, 4-8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a wok over high heat.
- Add onions, garlic, and a splash of the sesame oil and soy sauce.
- Stir fry for 1 - 3 minutes to bring out flavor.
- Add tofu and stir fry until golden. If cubes are too large, break them during frying.
- Add mushrooms and another splash of sesame oil and soy sauce. Stir fry for 3 - 5 minutes.
- Add remaining sesame oil, soy sauce, and the vinegar.
- Add the spinach immediately.
- Stir fry until spinach is well wilted, 4 - 10 minutes.
Nutrition Facts : Calories 165.6, Fat 11.6, SaturatedFat 1.2, Sodium 528.1, Carbohydrate 10.7, Fiber 3, Sugar 4.6, Protein 9.6
VEGETABLE AND TOFU BUN FILLING
When you buy stuffed buns in Asia, there is usually a vegetarian option that features vegetables and pressed tofu. The fragrant, tasty filling is delightful and satisfying enough to please meat lovers. While you can feature just one vegetable, such as a leafy green, I like to create a varied filling that's full of surprising textures and flavors. It's important to cut the vegetables and pressed tofu into small, thin pieces so that the cooked filling is easy to measure and wrap up in the dough.
Yield makes 1 1/3 cups
Number Of Ingredients 12
Steps:
- To make the flavoring sauce, combine the sugar, pepper, water, soy sauce, and sesame oil in a small bowl, stirring to dissolve the sugar. Set aside near the stove.
- Heat the canola oil in a medium skillet over medium-high heat. Add the scallion and cook, stirring constantly, for about 30 seconds, or until aromatic and slightly softened. Add the cabbage, tofu, carrot, and mushrooms. Stir to combine and add the flavoring sauce. Bring the mixture to a fast simmer, then allow it to bubble away, stirring frequently, for about 3 minutes, or until the liquid has reduced by about one-third, and the vegetables are cooked through. Give the cornstarch mixture a final stir and add it to the filling mixture. Cook, stirring, for another 30 seconds, or until the filling coheres. Transfer to a bowl and set aside to cool completely until using. (Just like the other bun fillings, this one can be prepared up to 2 days in advance, covered with plastic wrap, and refrigerated. Return it to room temperature before using.)
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