Steamed Vegan Bao with Crispy Fried Tofu
Fluffy steamed bao buns filled with golden pan-fried tofu slices, topped with vegan mayo sauce, fresh dill, pickles, and red onion. The soft pillowy buns complement the crispy exterior and tender tofu interior. Requires a steamer basket and about 2-3 hours total time including dough rising.
Ingredients
- 1 ¼ lb firm tofu, pressed
- 7 tbsp unsweetened plant-based milkalmond milk1:1dietarydairy-free
- 2 ½ tablespoon wheat flour
- 1 teaspoon paprika
- 1 teaspoon salt
- panko breadcrumbs
- 8 tbsp hot water
- 5 ½ tbsp hot plant-based milkalmond milk1:1dietarydairy-free
- 1 teaspoon dry yeast
- 1 ½ tablespoon sugar
- 2 tablespoon oil
- 2 ½ cups wheat flour
- ½ teaspoon yeast
- 4 tablespoon vegan mayonnaise
- 2 tablespoon soy yogurtcoconut yogurt1:1dairy-free
- cornichons, sliced
- 1 handful dill, fresh
- ½ teaspoon mustard
- lemon juice
- 1 pinch salt and pepper
- 1 dash sriracha
- 1 red onion, thinly sliced
Instructions
- 1
Combine warm water, warm plant-based milk, sugar, dry yeast, and oil in a bowl. Let yeast activate for 5 to 10 minutes.
- 2
In a large bowl, mix flour, baking yeast, and salt.
- 3
Pour the liquid mixture into the flour mixture and stir with a fork. Add more water or flour as needed if too dry or too wet.
- 4
Transfer dough to a lightly floured work surface and knead for 6 to 8 minutes, or use a food processor. Add flour sparingly if too sticky, avoiding a heavy dough.
- 5
Return dough to bowl, cover with a cloth, and let rise in a warm place for 1 to 2 hours until doubled in volume.
- 6
Remove dough from bowl and knead briefly. Divide into about six equal portions, form into balls, and flatten each with a rolling pin or similar tool to create an oval shape with thicker ends.
- 7
Brush half of each flat bao with oil to prevent sticking. Fold together. Line a steamer basket with parchment paper and arrange folded bao with space between them. Cover and let rest for 30 to 45 minutes.
- 8
Cut tofu into thin slices.
- 9
Gently dip each tofu slice into wet breading, then coat both sides with panko.
- 10
Pan-fry in shallow oil until tofu slices are golden brown.
- 11
Mix all sauce ingredients together.
- 12
Bring water to a boil in a wok or suitable vessel. Place steamer basket on top and steam bao for approximately 10 to 13 minutes. Bao should not contact water directly.
- 13
Fill bao with tofu, add sauce and onions. Serve hot.
Tips
Do not over-knead after the second rise or the bao will become tough.
Use parchment paper in the steamer basket to prevent sticking.
Keep oil shallow when pan-frying tofu to avoid excessive oil absorption.
Good to Know
Refrigerate leftover bao in an airtight container for up to 2 days. Reheat gently in a steamer.
Prepare dough up to 2 hours before steaming. Fry tofu up to 4 hours ahead and reheat in oven at low temperature.
Serve bao hot immediately after steaming, with sauce on the side or already assembled.
Common Mistakes
Do not use boiling water for the initial yeast mixture or it will kill the yeast.
Do not press tofu too hard when breading or it will crumble.
Do not allow bao to touch water in steamer or they will become soggy.
Do not skip the second rise or bao will be dense.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
nuttier flavor