Korean Glazed Tofu Bao
Korean Glazed Tofu Bao
Ingredients
For the Tofu
- 1 block high-protein extra firm tofu
- 1/2 cup plant-based milk
For the Tofu Coating
- 1/2 cup panko
- 1/2 teaspoon salt
- 1 teaspoon pepper
For the Glaze
- 1/4 cup coconut aminos
- 2 tablespoons gochujang paste
- 2 tablespoons ketchup
- 3 tablespoons maple syrup
- as needed chili flakes
For the Bao Buns
- 2 cups all-purpose flour
- 1 teaspoon instant yeast
- 1 teaspoon baking powder
- 2/3 cup plant-based milk, room temperature
- as needed oil, for brushing
For Toppings
- as needed cucumber, sliced
Instructions
- 1
Cut the block of high-protein extra firm tofu into 1/2 inch cubes. Place the tofu cubes into a large bowl.
⏱️ 3 min
- 2
Pour 1/2 cup plant-based milk over the tofu cubes in the bowl and gently mix to coat.
⏱️ 1 min
- 3
In a separate bowl, combine 1/2 cup panko, 1/2 teaspoon salt, and 1 teaspoon pepper. Mix these ingredients together.
⏱️ 1 min
- 4
Add the milk-coated tofu cubes to the panko mixture. Toss the tofu cubes until they are fully coated.
⏱️ 2 min
- 5
Air-fry the coated tofu at 400°F for 12-14 minutes, or bake at 400°F for 15–18 minutes, until golden and crispy.
⏱️ 15 min•🌡️ 400
- 6
While the tofu cooks, prepare the glaze. In a small saucepan, combine 1/4 cup coconut aminos, 2 tablespoons gochujang paste, 2 tablespoons ketchup, 3 tablespoons maple syrup, and chili flakes (to taste).
⏱️ 2 min
- 7
Heat the glaze mixture over medium heat, stirring occasionally, until it thickens to a sticky consistency.
⏱️ 3 min
- 8
Once the tofu is cooked, add it to the pan with the glaze. Toss the tofu gently until it is fully coated in the glaze.
⏱️ 2 min
- 9
In a large bowl, mix 2 cups all-purpose flour, 1 teaspoon instant yeast, 1 teaspoon baking powder, and 2/3 cup room temperature plant-based milk.
⏱️ 2 min
- 10
Knead the dough for about 5 minutes until it forms a smooth, hard dough.
⏱️ 5 min
- 11
Form the dough into a log shape and cut it into 8 equal pieces.
⏱️ 1 min
- 12
Take one piece of dough, roll it into a ball, then flatten it using a rolling pin.
⏱️ 1 min
- 13
Brush a small amount of oil onto one side of the flattened dough, then fold the oiled dough in half.
⏱️ 1 min
- 14
Place the folded bao into a steamer lined with parchment paper. Repeat with remaining dough pieces.
⏱️ 1 min
- 15
Steam the bao for 10-22 minutes, or until they are fluffy and cooked through. Serve immediately for best texture.
⏱️ 15 min
- 16
To assemble, open a steamed bao bun, add sliced cucumber (or other desired veggies), and then fill with the Korean glazed tofu.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Korean Glazed Tofu Bao
For the Tofu
- 1 block high-protein extra firm tofu
- 1/2 cup plant-based milk
For the Tofu Coating
- 1/2 cup panko
- 1/2 teaspoon salt
- 1 teaspoon pepper
For the Glaze
- 1/4 cup coconut aminos
- 2 tablespoons gochujang paste
- 2 tablespoons ketchup
- 3 tablespoons maple syrup
- as needed chili flakes
For the Bao Buns
- 2 cups all-purpose flour
- 1 teaspoon instant yeast
- 1 teaspoon baking powder
- 2/3 cup plant-based milk, room temperature
- as needed oil, for brushing
For Toppings
- as needed cucumber, sliced
Instructions
- 1
Cut the block of high-protein extra firm tofu into 1/2 inch cubes. Place the tofu cubes into a large bowl.
⏱️ 3 min - 2
Pour 1/2 cup plant-based milk over the tofu cubes in the bowl and gently mix to coat.
⏱️ 1 min - 3
In a separate bowl, combine 1/2 cup panko, 1/2 teaspoon salt, and 1 teaspoon pepper. Mix these ingredients together.
⏱️ 1 min - 4
Add the milk-coated tofu cubes to the panko mixture. Toss the tofu cubes until they are fully coated.
⏱️ 2 min - 5
Air-fry the coated tofu at 400°F for 12-14 minutes, or bake at 400°F for 15–18 minutes, until golden and crispy.
⏱️ 15 min•🌡️ 400 - 6
While the tofu cooks, prepare the glaze. In a small saucepan, combine 1/4 cup coconut aminos, 2 tablespoons gochujang paste, 2 tablespoons ketchup, 3 tablespoons maple syrup, and chili flakes (to taste).
⏱️ 2 min - 7
Heat the glaze mixture over medium heat, stirring occasionally, until it thickens to a sticky consistency.
⏱️ 3 min - 8
Once the tofu is cooked, add it to the pan with the glaze. Toss the tofu gently until it is fully coated in the glaze.
⏱️ 2 min - 9
In a large bowl, mix 2 cups all-purpose flour, 1 teaspoon instant yeast, 1 teaspoon baking powder, and 2/3 cup room temperature plant-based milk.
⏱️ 2 min - 10
Knead the dough for about 5 minutes until it forms a smooth, hard dough.
⏱️ 5 min - 11
Form the dough into a log shape and cut it into 8 equal pieces.
⏱️ 1 min - 12
Take one piece of dough, roll it into a ball, then flatten it using a rolling pin.
⏱️ 1 min - 13
Brush a small amount of oil onto one side of the flattened dough, then fold the oiled dough in half.
⏱️ 1 min - 14
Place the folded bao into a steamer lined with parchment paper. Repeat with remaining dough pieces.
⏱️ 1 min - 15
Steam the bao for 10-22 minutes, or until they are fluffy and cooked through. Serve immediately for best texture.
⏱️ 15 min - 16
To assemble, open a steamed bao bun, add sliced cucumber (or other desired veggies), and then fill with the Korean glazed tofu.
⏱️ 2 min