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Soft Steamed Vegan Hoisin Tofu Bao

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A quick and easy recipe for soft, fluffy steamed bao buns filled with savory, tangy-sweet hoisin tofu. Perfect for a comforting vegan meal that’s approachable and delicious.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour, preferably unbleached
  • 1 teaspoon (3 g) instant yeast
  • 1 teaspoon (5 g) baking powder
  • 2 tablespoons (25 g) sugar
  • 2 tablespoons (30 ml) vegetable oil (canola or sunflower)
  • 3/4 cup (180 ml) warm water
  • Pinch of salt
  • 14 oz (400 g) firm tofu, pressed and drained
  • 3 tablespoons (45 ml) hoisin sauce
  • 1 tablespoon (15 ml) soy sauce, low sodium preferred
  • 1 teaspoon (5 ml) rice vinegar
  • 1 teaspoon (5 ml) maple syrup (optional)
  • 2 cloves garlic, minced
  • 2 stalks green onions, thinly sliced
  • 1 teaspoon (5 ml) toasted sesame oil
  • Fresh cilantro leaves, small handful (optional)

Instructions

  1. In a large bowl, whisk together flour, instant yeast, baking powder, sugar, and salt.
  2. Add warm water and vegetable oil; stir with a fork or spatula until a shaggy dough forms.
  3. Knead dough on a lightly floured surface for 8-10 minutes until smooth and elastic.
  4. Place dough in a bowl, cover with a damp cloth, and let rise in a warm spot for about 60 minutes or until doubled in size.
  5. While dough rises, press tofu by wrapping in a towel and placing a heavy pan on top for 10 minutes. Cut tofu into 1/2-inch thick slices or cubes.
  6. Mix hoisin sauce, soy sauce, rice vinegar, maple syrup, minced garlic, and toasted sesame oil in a bowl.
  7. Toss tofu pieces in the marinade and set aside to absorb flavors for at least 10 minutes.
  8. Punch down risen dough and transfer to floured surface. Divide into 10 equal pieces (~50 g each).
  9. Roll each piece into a ball, flatten to about 4 inches diameter, brush center lightly with oil, fold over to create half-moon shape, and pinch edges to seal.
  10. Place each bun on a parchment paper square and let rest for 10-15 minutes.
  11. Bring water to boil in steamer. Arrange buns with parchment in steamer basket, leaving space between them.
  12. Cover and steam over medium-high heat for 12-15 minutes without opening lid.
  13. While buns steam, heat a non-stick skillet over medium heat. Add marinated tofu and cook for 8-10 minutes until caramelized and sticky, flipping carefully.
  14. Open each steamed bun carefully and stuff generously with hoisin tofu filling.
  15. Garnish with sliced green onions and fresh cilantro if desired.

Notes

Press tofu well to remove excess moisture for better texture and flavor absorption. Use parchment paper in the steamer to prevent sticking. Do not open the steamer lid during cooking to keep buns fluffy. Dough can be refrigerated after kneading for up to 24 hours; bring to room temperature before rising and shaping.

Nutrition

Keywords: vegan bao, hoisin tofu bao, steamed bao buns, plant-based bao, homemade bao buns, vegan Asian recipe, tofu bao

Find it online: https://emacrave.com/soft-steamed-vegan-hoisin-tofu-bao-recipe-easy-homemade-bao-buns-to-try/