Tofu Steamed Buns (aka Bao Buns)

Title:Tofu Steamed Buns (aka Bao Buns)

*This is a great "next best" option that feels like a treat

Servings 2 | Calories per serving 500 - 600

Ingredients

2 cups Unbleached All Purpose Flour (wheat, white or a combination)

1 tablespoon Instant Yeast

1 tablespoon Cane Sugar (to proof the yeast)

1/2 cup Warm Water (to proof the yeast)

1 package Extra Firm Tofu (454 grams)

1/2 cup Teriyaki Sauce

3 stalks of Green Onion (dice into small pieces using kitchen scissors)

3 cups Purple Cabbage

Recipe Instructions

1. Make the dough: Add the warm water to a mug and combine with yeast and sugar to proof. Set aside for 4-5 minutes and it should start to rise (that's why they call it proofing). You want the water to be warm enough to activate the yeast, but not boiling. Once proofed, add to a large bowl and combine with flour. Add more warm water as needed (1 tablespoon at a time) until you reach a wet dough. Cover with a wet towel and place to the side in a warm place to rise for 20-30 minutes.

2. Prepare the filling while the dough is rising. Dice the tofu, and combine this in a bowl with the teriyaki sauce, green onions and purple cabbage. The trick is to cut everything quite small, as this will make it easier to pack inside of the dough.

3. Lightly flour a surface and knead the dough for 7-10 minutes. 

4. Cut the dough in to 12 even pieces. Roll each piece in to a ball with your hands.

5. Take 1 piece of dough and form it into a flat circle with your fingers. Take your pointer finger and thumb on your non-dominant hand and touch them together (like you're making an OK sign). Place the flat piece of dough over this and add a heaping 1-2 tablespoons of the tofu filling and gently squish it into the space between your thumb and pointer finger. Pinch the edges to close and make sure to seal well. Place upside down in a steamer basket.

6. Repeat until all the bao buns are completed and then set aside to rise for 5-10 minutes.

7. Steam the buns: Use a steamer basket of choice: I used a bamboo steamer. Add water to the wok or pan and bring to a boil. Place the steamer basket over the water with the lid on. Steam for 15 minutes. Remove from the heat but let sit with the lid on for 5 minutes (they deflate if you open the lid right away). Enjoy!

These can also be make into dessert buns! Try filling these with home-made red bean paste!