In a small bowl combine Active Dry Yeast (2 1/4 teaspoon), Granulated Sugar (1 teaspoon) and Water (3/4 cup). Allow yeast to activate, about 5-10 minutes.
In a large bowl, whisk together the Granulated Sugar (1/2 cup), All-Purpose Flour (3 cup) and Salt (1/2 teaspoon). Add yeast-water, Milk (1/4 cup) and Unsalted Butter (1/4 cup) to the dry ingredients.
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.
Make the pickled cucumber. Thinly slice the Small Cucumber (3) vertically. Combine them with the Granulated Sugar (1 tablespoon) and Salt (1 teaspoon) and refrigerate for at least 15 minutes and up to 4 hours.
Drain the Firm Tofu (500 gram) and slice into 1/2 inch slices. Place large pan over medium-high heat. Heat up Neutral Oil (1 splash). Fry off Enoki Mushroom (500 gram) and tofu until they get some color.
Add the Soy Sauce (4 tablespoon), Rice Vinegar (2 tablespoon), Sriracha (2 tablespoon), Honey (2 tablespoon), Sesame Oil (2 teaspoon) and cook until mushrooms are cooked through and tofu has absorbed flavor. Set aside.
For the Vinegar Dipping Sauce, combine the Soy Sauce (4 tablespoon), Rice Vinegar (4 tablespoon), and Sriracha (2 tablespoon). Set aside.
Divide dough into about 25 portions (about 30 grams each). Roll into ball and flatten into a disk 3-4 inches in diameter.
To make 'ball' style buns, take filling and pulse in food processor until chunky. Then mix in the Edamame (2 cup).
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.
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.
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.
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.
Serve with mushroom, tofu slices, cucumbers and vinegar sauce.