Indulge in the flavors of Chinese and Taiwanese cuisine with these mouthwatering Vegan Tofu Bao Buns With Pickled Vegetables, perfect for a healthy and satisfying dinner.
- Make the bao buns by combining warm water, sugar, and yeast in a measuring cup. Set aside for 5 minutes to allow the yeast to bloom.
- In a bowl, whisk together the flour, baking powder, and salt. Create a well in the center and add the yeast mixture and vegetable oil. Stir with a wooden spoon until a soft dough forms. Transfer the dough to a clean surface and knead for 3 minutes until smooth and elastic. Use extra flour to prevent sticking. Shape the dough into a ball.
- Grease a large bowl with sesame oil and place the dough inside. Cover with plastic wrap and let it rise in a warm place for 2 hours until doubled in size.
- Marinate the tofu by whisking together scallions, ginger, garlic, sugar, five-spice, soy sauce, rice wine, and dark soy sauce in a medium bowl. Place the tofu in a separate bowl and pour the marinade over it. Cover with plastic wrap and refrigerate for 1 hour.
- Prepare the pickled vegetables by cutting cucumber, red bell pepper, daikon, carrot, yellow bell pepper, and jalapeños. Set aside.
- In a large pot, combine water, sugar, rice vinegar, and salt. Stir until sugar dissolves and bring to a boil. Add the vegetables to the brine, stir to submerge, and remove from heat. Let it sit for 1 hour, then drain.
- After the bao dough has risen, divide it into halves and each half into 2 ounce pieces. Roll each piece into a ball.
- On a floured surface, flatten a ball with your palm. Use a rolling pin to roll it into a 5-inch round. Brush the top with sesame oil, fold it in half, and transfer to a parchment paper on a baking sheet. Repeat with the remaining dough. Cover the buns with a kitchen towel and let them rest for 10 minutes.
- Boil water in a pot and place a bamboo steamer on top. Steam a few folded dough rounds at a time in the steamer for 8-10 minutes until they puff up and form a skin. Carefully remove the buns from the steamer. Repeat with the remaining buns, keeping them warm by covering with a towel.
- Remove the tofu from the marinade and pat dry with paper towels. Reserve the marinade.
- Heat vegetable oil in a large skillet over high heat. Sear the tofu on each side for about 5 minutes until deep brown in color. Remove the tofu from the pan.
- Pour the reserved marinade into the skillet and reduce over medium heat until thick and syrupy (about 5 minutes). Return the tofu to the pan and stir to coat with the glaze. Remove from heat.
- To serve, spread hoisin sauce inside the bao buns. Add pickled vegetables, glazed tofu, sliced scallions, and sesame seeds.
- Enjoy the delicious bao buns!
These Vegan Tofu Bao Buns With Pickled Vegetables are a healthy, dairy-free, and gluten-free meal, perfect for a weeknight dinner.
Inspired by Chinese and Taiwanese cuisine, this comfort food dish combines the lightness of steamed buns with the flavorful crunch of pickled vegetables.
With its high protein and fiber content, it's a low-calorie and low-fat option that can be easily prepared in under an hour.
Whether you're hosting a special occasion or simply looking for a tasty vegan meal, these bao buns are sure to impress.
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