Vegan Tofu Bao Buns With Pickled Vegetables Recipe By Tasty

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VEGAN TOFU BAO BUNS WITH PICKLED VEGETABLES RECIPE BY TASTY



Vegan Tofu Bao Buns With Pickled Vegetables Recipe by Tasty image

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

1 cup warm water
2 tablespoons organic sugar
1 tablespoon instant yeast
3 cups all purpose flour, plus more for dusting
1 teaspoon baking soda
1 teaspoon kosher salt
2 tablespoons vegetable oil
2 tablespoons sesame oil, divided
1 cup scallion, sliced
¼ cup fresh ginger, minced
5 cloves garlic, minced
¼ cup organic sugar
2 tablespoons chinese 5 spice
¼ cup soy sauce
¼ cup shaoxing rice wine
¼ cup dark soy sauce
12 oz firm tofu, pressed and sliced
2 tablespoons vegetable oil
1 cup cucumber, julienned
1 red pepper, seeded and julienned
1 cup daikon radish, julienned
1 cup carrot, julienned
1 yellow pepper, seeded and julienned
2 jalepenoes, sliced
½ cup water
½ cup organic sugar
1 cup rice vinegar
1 tablespoon kosher salt
hoisin sauce
scallion, sliced
sesame seed
small rolling pin, or wooden dowel
12 small squares parchment papers

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

BISCUIT BAO BUNS RECIPE BY TASTY



Biscuit Bao Buns Recipe by Tasty image

This trick might blow your mind! Steam canned biscuit dough for something similar to a traditional bao bun. Use your imagination to fill the buns with your favorite accoutrements, but we went classic with glazed pork belly and pickled veggies.

Provided by Matt Ciampa

Categories     Lunch

Time 20m

Yield 4 buns

Number Of Ingredients 7

water, for steaming
4 unbaked flaky canned biscuits
nonstick cooking spray, for greasing
4 slices Pickled Vegetables.
4 slices Glazed Pork Belly
fresh cilantro
fresh mint leaf

Steps:

  • Fill a wide, high-sided skillet with 2 inches (5 cm) of water. Bring to a boil over medium-high heat. Line a bamboo steamer with parchment paper and cut slits in it to allow steam to escape.
  • Meanwhile, gently roll out the biscuits into 3-inch (7.62 cm) rounds. If desired, use a cutter or glass to cut out uniform circles, discarding the scraps. Spray the biscuits with nonstick spray and fold in half.
  • Set the steamer basket over the boiling water. Add the biscuits to the basket, spacing evenly. Cover and steam for 5-7 minutes, until cooked through and puffed.
  • Gently transfer the buns to a wire rack to cool slightly.
  • Fill each bun with pickled vegetables, a slice of pork belly, cilantro, and mint.
  • Enjoy!

Nutrition Facts : Calories 1491 calories, Carbohydrate 200 grams, Fat 65 grams, Fiber 6 grams, Protein 28 grams, Sugar 38 grams

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