Vegan Bao Buns
These handmade vegan bao buns, are incredibly tasty and fun to make. The spicy tofu and crispy vegetables are the perfect companion for the steam buns.Vegan, crowd-pleaser and a family fun dinner!
Equipment
- Small rolling pin
- Parment paper cut into squares to place the buns
- Medium pan
- Whisk
- Bamboo steamer
- Sillicon mat or flat surface to wokr the dough
- Cutting board & knife
- Large mixing bowl
- Measuring cups & measuring spoons
- Small mixing bowl
- Spatula
- Baking sheet
- Plastic wrap
- Large skillet
Ingredients
Dough
- 1 Tbsp Dry active yeast
- 1 Tbsp Cane sugar Organic
- 1 Cup Water Warm
- 1 Tsp Baking Powder
- 2 Tbsp Vegetable oil or Coconut oil
- 2 Tbsp Sesame oil This is to be use for buns once the are roll out.
- 3 Cups All purpose flour
- 1/4 Cup All purpose flour This is for dusting
- 1/2 Tsp Pink salt or kosher salt
Glazed Tofu
- 1/2 Cup Scallion Sliced
- 1/4 Cup Ginger Fresh & minced
- 4 Garlic cloves Minced
- 1/4 Cup Maple syrup or Coconut sugar
- 1/4 Cup Coconut aminos or low sodium soy-sauce
- 1/4 Cup Rice Vinegar
- 1 Tbsp Sesame oil
Vegetables Salad
- 1 Cucumber Julienne
- 1 Red pepper Julienne
- 1 Cup Radishes Julienne
- 4 Carrots Julienne
- 1 Yellow pepper Julienne
- 3 Jalapenos Finely sliced, use 1 if prefer less spicy.
- 1/2 Cup Cilantro Chopped
- 1/2 Cup Red onion
- 1/2 Cup Rice vinegar
- 1/2 Tsp Red pepper flakes
To Serve the Buns
- 1/2 Cup Hoisin sauce Check ingredients to make sure is vegan safe.
- 1/4 Cup Sesame seeds For garnished
Instructions
Buns
- In a small mixin bowl add the warm water (about 30 seconds in the microwave), sugar, and yeast whisk to combine, set aside until bloom, 10 minutes.
- In a large bowl, whisk together the flour, baking powder, and salt. Add the yeast mixture and vegetable oil in the center and stir with a spatula until dough begins to form. Transfer the dough to sillicon mat or a clean surface and knead until smooth and elastic, about 5 minutes. Use the extra flour in case the dough sticks to the surface or your hands.
- Next shape into a ball lightly cover with sesame oil and place on the bowl. Cover with plastic wrap. Place in a warm place to let it rise (doubled in size) 2 hours (I use my oven or microwave to let the dought rise)
- Once the dough has risen, place it on to the sillicon mat or a floured surface. Dividing the dough in half, then cut each half into half until you have 12 pieces. Roll each piece into a ball and cover with a wet towel.
- Working one ball at a time, flatten with your palm first, then on a lightly floured surface use a small rolling pin to roll the dough out to about 5-inch round. Brush the top of the dough with sesame oil and place in a square of parchment paper, set on a baking sheet. Repeat the process with the remaining dough. Cover the dough with a wet towel or plastic wrap the same you use before and let rest for 10 extra minutes.
- Now bring a pot of water to a boil place the bamboo steamer on top. Important to work in batches, transfer a few of the dough buns at a time to the steamer, making sure the buns are not too crowded. Cover the steamer and steam the buns for 8 minutes or until the buns puff up and form a skin on the outside. Carefully, lift the lid and remove buns from the steamer. Repeat until all the buns are done, making sure to keep the steamed buns warm by covering with a towel.
Glazed Tofu or Portobello Mushroom
- In a medium bowl, add the scallions, ginger, garlic, maple syrup, coconut aminos, rice vinegar, and sesame oil and whisk together untilk combined.
- Add the tofu to the marinate cover with a plastic wrap and let rest in the refrigerator for 30 minutes ( if prefer prepared overnight )
- To cook the tofu remove the tofu from the marinade and pat ecxess marinate with paper towels. Keep the marinate you will us it later.
- In a large skillet over high heat add the vegetable oil, adding the tofu and sear per side until you get a golden brown color about 5 minutes. Remove the tofu from the pan and set aside.
- In the same skillet from the tofu pour the reserved marinade in low heat and reduce until thick similar to syrup about 5 minutes. Add the tofu to the pan and coat tofu with the glaze. Remove the pan from the heat and its ready to use.
Vegetables Salad
- In a large bowl add the cucumber, red onion, red pepper, radish, carrots, yellow pepper, jalapeños, fresh cilantro, red pepper flakes and rice vinegar. It's ready to be use with the buns.
How to serve
- To serve, cut the bao buns in half and spread vegan hoisin sauce on both sides of the buns, then add the vegetable salad, glazed tofu and sprinkle sesame seeds over the top and enjoy.
Notes
- This is a little time consuming, make it with your kids or friends to make it more fun.
- Please Do Not add baking soda they will be rubbery.
- If you prefer another form of mushroom use shiitake mushroom.
- Note: If you do not have a steamer, use a cake rack over a pot of boiling water and large bowl over the cake rack, it works perfectly!
- If buns are coming out too rubbery in the enter, reduce heat and time.
Nutrition
Calories: 276kcal | Carbohydrates: 44g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 455mg | Potassium: 294mg | Fiber: 3g | Sugar: 11g | Vitamin A: 3896IU | Vitamin C: 40mg | Calcium: 90mg | Iron: 3mg
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