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Tofu and Mushroom Steamed Buns (Bao)
Recipe

23 INGREDIENTS • 14 STEPS • 2HRS 30MINS

Tofu and Mushroom Steamed Buns (Bao)

5.0
3 ratings
If you’ve never heard of bao before, they are basically steamed buns filled with some sort of filling, found all over China.
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My Second Breakfast
I’m a self-taught vegetarian (pescatarian) blogger. I love experimenting with dishes that I’ve tasted on my travels.
http://www.mysecondbreakfast.com
If you’ve never heard of bao before, they are basically steamed buns filled with some sort of filling, found all over China.
2HRS 30MINS
Total Time
$7.10
Cost Per Serving
Ingredients
Servings
2
us / metric
Dough
Active Dry Yeast
2 tsp
Active Dry Yeast
Water
3/4 cup
Warm Water
Salt
as needed
Milk
4 Tbsp
Unsalted Butter
4 Tbsp
Unsalted Butter
melted and cooled
Filling
Neutral Oil
1 splash
Neutral Oil
Enoki Mushroom
7 3/4 cups
Enoki Mushrooms
or Oyster, Shiitake, or Any Mushroom Mix
Firm Tofu
1.1 lb
Firm Tofu
Soy Sauce
4 Tbsp
Sriracha
2 Tbsp
Honey
2 Tbsp
Sesame Oil
2 tsp
Sesame Oil
Edamame
2 cups
Edamame
optional
Pickled Cucumber
Salt
1 tsp
Vinegar Dipping Sauce
Soy Sauce
4 Tbsp
Sriracha
2 Tbsp
Nutrition Per Serving
VIEW ALL
Calories
1705
Fat
46.3 g
Protein
69.1 g
Carbs
263.1 g
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Tofu and Mushroom Steamed Buns (Bao)
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My Second Breakfast
I’m a self-taught vegetarian (pescatarian) blogger. I love experimenting with dishes that I’ve tasted on my travels.
http://www.mysecondbreakfast.com
Cooking InstructionsHide images
step 1
In a small bowl combine Active Dry Yeast (2 tsp), Granulated Sugar (1 tsp) and Water (3/4 cup). Allow yeast to activate, about 5-10 minutes.
step 2
In a large bowl, whisk together the Granulated Sugar (1/2 cup), All-Purpose Flour (3 cups) and Salt (as needed). Add yeast-water, Milk (4 Tbsp) and Unsalted Butter (4 Tbsp) to the dry ingredients.
step 3
Knead until the dough is smooth, about 7 minutes, and place in a large bowl, covered with a damp towel. Let rise for 2 hours.
step 3 Knead until the dough is smooth, about 7 minutes, and place in a large bowl, covered with a damp towel. Let rise for 2 hours.
step 4
Make the pickled cucumber. Thinly slice the Small Cucumbers (3) vertically. Combine them with the Granulated Sugar (1 Tbsp) and Salt (1 tsp) and refrigerate for at least 15 minutes and up to 4 hours.
step 4 Make the pickled cucumber. Thinly slice the Small Cucumbers (3) vertically. Combine them with the Granulated Sugar (1 Tbsp) and Salt (1 tsp) and refrigerate for at least 15 minutes and up to 4 hours.
step 5
Drain the Firm Tofu (1.1 lb) and slice into 1/2 inch slices. Place large pan over medium-high heat. Heat up Neutral Oil (1 splash). Fry off Enoki Mushrooms (7 3/4 cups) and tofu until they get some color.
step 6
Add the Soy Sauce (4 Tbsp), Rice Vinegar (2 Tbsp), Sriracha (2 Tbsp), Honey (2 Tbsp), Sesame Oil (2 tsp) and cook until mushrooms are cooked through and tofu has absorbed flavor. Set aside.
step 6 Add the Soy Sauce (4 Tbsp), Rice Vinegar (2 Tbsp), Sriracha (2 Tbsp), Honey (2 Tbsp), Sesame Oil (2 tsp) and cook until mushrooms are cooked through and tofu has absorbed flavor. Set aside.
step 7
For the Vinegar Dipping Sauce, combine the Soy Sauce (4 Tbsp), Rice Vinegar (4 Tbsp), and Sriracha (2 Tbsp). Set aside.
step 8
Divide dough into about 25 portions (about 30 grams each). Roll into ball and flatten into a disk 3-4 inches in diameter.
step 8 Divide dough into about 25 portions (about 30 grams each). Roll into ball and flatten into a disk 3-4 inches in diameter.
step 9
To make 'ball' style buns, take filling and pulse in food processor until chunky. Then mix in the Edamame (2 cups).
step 10
Place 1-2 tablespoons of filling on flattened bao dough and pinch shut. Place buns, seam side down on parchment paper, cover with plastic wrap and let rise 30 more minutes.
step 10 Place 1-2 tablespoons of filling on flattened bao dough and pinch shut. Place buns, seam side down on parchment paper, cover with plastic wrap and let rise 30 more minutes.
step 11
Fill a large pan with water and bring to a boil. Place steamer over it. Place buns on parchment paper squares and steam for about 15 minutes. Buns will expand, so leave around 1 inch of space around each bun.
step 11 Fill a large pan with water and bring to a boil. Place steamer over it. Place buns on parchment paper squares and steam for about 15 minutes. Buns will expand, so leave around 1 inch of space around each bun.
step 12
To make 'pita' style buns, brush flattened bao dough with some canola oil. Place a chopstick horizontally across the bao circle, fold dough in half, remove chopstick. Repeat.
step 12 To make 'pita' style buns, brush flattened bao dough with some canola oil. Place a chopstick horizontally across the bao circle, fold dough in half, remove chopstick. Repeat.
step 13
Fill a large pan with water and bring to a boil. Place steamer over it. Place buns on parchment paper squares and steam for about 10 minutes. Buns will expand, so leave around 1 inch of space around each bun.
step 14
Serve with mushroom, tofu slices, cucumbers and vinegar sauce.
step 14 Serve with mushroom, tofu slices, cucumbers and vinegar sauce.
Tags
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Comfort Food
Bread
Snack
Shellfish-Free
Chinese
Vegetarian
Tofu & Tempeh
Side Dish
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