
How To Make Tofu Bao Buns With Pickled Vegetables
Whoever invented bao buns must be a genius. Along with hoisin sauce and some pickled vegetables, each bite of these Chinese buns is incredibly delish!
Serves:
Ingredients
For Steamed Bao Buns:
- 1cupwarm water
- 2tbsporganic sugar
- 1tbspinstant yeast
- 3cupsall purpose flour,plus more for dusting
- 1tspbaking soda
- 1tspkosher salt
- 2tbspVegetable Oil
- 2tbspsesame oil,divided
For Seared Glazed Tofu:
- 1cupscallion,sliced
- ¼cupginger,fresh, minced
- 5clovesgarlic,minced
- ¼cuporganic sugar
- 2tbspchinese 5 spice
- ¼cupsoy sauce
- ¼cupshaoxing rice wine
- ¼cupdark soy sauce
- 12ozfirm tofu,pressed and sliced
- 2tbspVegetable Oil
For Pickled Vegetables:
- 1cupcucumber,julienned
- 1red pepper,seeded and julienned
- 1cupdaikon radish,julienned
- 1cupcarrot,julienned
- 1yellow pepper,seeded and julienned
- 2,jalapenos,sliced
- ½cupwater
- ½cuporganic sugar
- 1cuprice vinegar
- 1tbspkosher salt
For Serving:
- hoisin sauce
- scallion, sliced
- sesame seed
Instructions
Steamed Bao Buns:
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Add the warm water, sugar, and yeast to a liquid measuring cup. Whisk to combine, then set aside to bloom, five minutes.
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In a large bowl, whisk together the flour, baking powder, and salt. Make a well in the center.
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Add the yeast mixture and vegetable oil to the well and stir with a wooden spoon until a soft dough begins to form.
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Transfer the dough to a clean surface and knead until smooth and elastic, about 3 minutes.
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Keep extra flour nearby in case the dough sticks to the surface or your hands. Shape into a ball.
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Lightly grease a clean large bowl with 1 tablespoon of sesame oil.
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Place the dough in the bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 2 hours.
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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.
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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.
For Pickled Vegetables:
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Prepare the cucumber, red pepper, daikon, carrot, yellow pepper, and jalapeƱos and set aside while you make the brine.
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In a large pot or deep pan over high heat, combine the water, sugar, rice vinegar, and salt.
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Stir until the sugar dissolves, then bring the mixture to a boil.
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Add the vegetables the brine. Stir to submerge, then remove the pot from the heat.
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Let sit while you sear the tofu and bake the buns, about 1 hour, then drain.
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Once the bao dough has risen, turn it out onto a floured surface.
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Divide the dough in half, then cut each half into 2 ounce pieces. Roll each piece into a ball.
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Working one at a time, flatten a ball with your palm on a lightly floured surface.
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Use a small rolling pin or wooden dowel to roll the dough out to a 5-inch round.
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Brush the top with sesame oil, fold it in half, and transfer it to a square of parchment paper set on a baking sheet.
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Repeat with the remaining dough. Cover the bao buns with a kitchen towel and let rest for 10 minutes.
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Bring a pot of water to a boil and set a bamboo steamer on top.
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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.
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Cover the steamer and steam the buns for 8 to 10 minutes, until the buns puff up and form a skin on the outside.
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Very carefully, lift the lid and remove the buns from the steamer.
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Repeat with the rest of the buns, keeping the steamed buns warm as they finish by covering with a towel.
Seared Glazed Tofu:
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Remove the tofu from the marinade and pat dry with paper towels. Reserve the marinade.
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Heat the vegetable oil in a large skillet over high heat. Add the tofu and sear on one side until deep brown in color.
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Flip and cook on the other side until deep brown, 5 minutes more. Remove the tofu from the pan.
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Pour the reserved marinade into the skillet on medium heat and reduce until thick and syrupy, about 5 minutes.
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Return the tofu to the pan and stir to coat with the glaze. Remove the pan from the heat.
Serving:
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Slather the inside of the bao buns with hoisin sauce, then add the pickled vegetables, glazed tofu, sliced scallions, and sesame seeds.
Nutrition
- Calories:Ā 312.81kcal
- Fat:Ā 10.00g
- Saturated Fat:Ā 1.08g
- Trans Fat:Ā 0.04g
- Monounsaturated Fat:Ā 4.89g
- Polyunsaturated Fat:Ā 3.34g
- Carbohydrates:Ā 45.62g
- Fiber:Ā 3.03g
- Sugar:Ā 16.31g
- Protein:Ā 9.75g
- Sodium:Ā 707.24mg
- Calcium:Ā 223.20mg
- Potassium:Ā 321.40mg
- Iron:Ā 2.77mg
- Vitamin A: 107.87µg
- Vitamin C:Ā 48.96mg
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