Vegan Mushroom & Tofu Bao Buns
Vegan Mushroom & Tofu Bao Buns
Ingredients
For the Bao Buns
- 2 1/2 cups all-purpose flour
- 1 teaspoon instant yeast
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup warm water, about 105-115°F
- 1 tablespoon vegetable oil
For the Mushroom & Tofu Filling
- 14 ounces extra-firm tofu, pressed and crumbled
- 8 ounces cremini mushrooms, finely chopped
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon brown sugar
- 1 teaspoon cornstarch
- 2 scallions, sliced, for garnish
- 1 teaspoon sesame seeds, toasted, for garnish
Instructions
- 1
In a large bowl, whisk together the all-purpose flour, instant yeast, granulated sugar, baking powder, and salt for the bao buns.
⏱️ 2 min
- 2
Gradually add the warm water and vegetable oil to the dry ingredients. Mix until a shaggy dough forms, then turn it out onto a lightly floured surface.
⏱️ 3 min
- 3
Knead the dough for 8-10 minutes, or until it is smooth and elastic. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 45-60 minutes, or until doubled in size.
⏱️ 10 min
- 4
While the dough is rising, prepare the filling. Heat sesame oil in a large skillet over medium heat. Add the minced garlic and grated ginger and sauté for 1 minute until fragrant.
⏱️ 3 min
- 5
Add the crumbled tofu and finely chopped mushrooms to the skillet. Cook, stirring occasionally, for 8-10 minutes, until the mushrooms have released their liquid and the tofu is lightly browned.
⏱️ 10 min
- 6
In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar, and cornstarch. Pour the sauce over the tofu and mushroom mixture. Cook for 1-2 minutes, stirring constantly, until the sauce thickens and coats the filling.
⏱️ 3 min
- 7
Once the dough has risen, punch it down gently and turn it out onto a lightly floured surface. Divide the dough into 8 equal pieces. Roll each piece into a ball.
⏱️ 5 min
- 8
Flatten each ball into an oval shape, about 4-5 inches long and 3 inches wide. Place about 2 tablespoons of the filling in the center of each oval.
⏱️ 5 min
- 9
Fold one side of the dough over the filling to meet the other side, creating a half-moon shape. Pinch the edges together to seal, then pleat the sealed edge for a decorative finish. Alternatively, simply fold and pinch to seal.
⏱️ 5 min
- 10
Line a steamer basket with parchment paper or cabbage leaves. Arrange the bao buns in the steamer basket, ensuring they are not touching.
⏱️ 2 min
- 11
Bring water to a boil in a pot fitted with the steamer basket. Steam the bao buns for 10-12 minutes, or until they are puffed and cooked through.
⏱️ 12 min
- 12
Serve the bao buns immediately, garnished with sliced scallions and toasted sesame seeds.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Vegan Mushroom & Tofu Bao Buns
For the Bao Buns
- 2 1/2 cups all-purpose flour
- 1 teaspoon instant yeast
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup warm water, about 105-115°F
- 1 tablespoon vegetable oil
For the Mushroom & Tofu Filling
- 14 ounces extra-firm tofu, pressed and crumbled
- 8 ounces cremini mushrooms, finely chopped
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon brown sugar
- 1 teaspoon cornstarch
- 2 scallions, sliced, for garnish
- 1 teaspoon sesame seeds, toasted, for garnish
Instructions
- 1
In a large bowl, whisk together the all-purpose flour, instant yeast, granulated sugar, baking powder, and salt for the bao buns.
⏱️ 2 min - 2
Gradually add the warm water and vegetable oil to the dry ingredients. Mix until a shaggy dough forms, then turn it out onto a lightly floured surface.
⏱️ 3 min - 3
Knead the dough for 8-10 minutes, or until it is smooth and elastic. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 45-60 minutes, or until doubled in size.
⏱️ 10 min - 4
While the dough is rising, prepare the filling. Heat sesame oil in a large skillet over medium heat. Add the minced garlic and grated ginger and sauté for 1 minute until fragrant.
⏱️ 3 min - 5
Add the crumbled tofu and finely chopped mushrooms to the skillet. Cook, stirring occasionally, for 8-10 minutes, until the mushrooms have released their liquid and the tofu is lightly browned.
⏱️ 10 min - 6
In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar, and cornstarch. Pour the sauce over the tofu and mushroom mixture. Cook for 1-2 minutes, stirring constantly, until the sauce thickens and coats the filling.
⏱️ 3 min - 7
Once the dough has risen, punch it down gently and turn it out onto a lightly floured surface. Divide the dough into 8 equal pieces. Roll each piece into a ball.
⏱️ 5 min - 8
Flatten each ball into an oval shape, about 4-5 inches long and 3 inches wide. Place about 2 tablespoons of the filling in the center of each oval.
⏱️ 5 min - 9
Fold one side of the dough over the filling to meet the other side, creating a half-moon shape. Pinch the edges together to seal, then pleat the sealed edge for a decorative finish. Alternatively, simply fold and pinch to seal.
⏱️ 5 min - 10
Line a steamer basket with parchment paper or cabbage leaves. Arrange the bao buns in the steamer basket, ensuring they are not touching.
⏱️ 2 min - 11
Bring water to a boil in a pot fitted with the steamer basket. Steam the bao buns for 10-12 minutes, or until they are puffed and cooked through.
⏱️ 12 min - 12
Serve the bao buns immediately, garnished with sliced scallions and toasted sesame seeds.
⏱️ 1 min