Steamed Buns with Sesame Tofu
March 24, 2017
: ~8 buns
These buns are a bit sweet, so they compliment the sesame tofu (and other toppings) amazingly. They are also so fluffy and delicious- they can be enjoyed as an appetizer, side dish, or even as a full meal.
- For the buns:
- 1/2 tsp. active dry yeast
- 1/2 tbsp. warm water + another 1/4 cup
- 1 cup flour
- 1 tbsp. organic sugar
- 1/2 tsp. baking powder
- 2 tbsp. soy milk
- For the sesame tofu:
- 1/2 block of tofu
- 1/4 cup soy sauce
- 1 tsp. maple syrup
- 1 tsp. rice vinegar
- 2 tsp. sesame oil
- ~1 tbsp. sesame seeds (optional)
- Hoisin (double check it’s vegan, some brands may not be)
- Kimchi (I’m obsessed with the brand Mother In Law‘s)
- 2 green onions chopped into about 1/2 in. pieces
- Sriracha (optional)
- Step 1 For the steamed buns: Combine yeast and 1/2 tbsp. warm water in a small bowl and mix. Let sit for about 5 minutes, so that the yeast dissolves.
- Step 2 Mix the flour, sugar, and baking powder together in a large bowl or the bowl of a stand mixer.
- Step 3 Add the 1/4 cup water and milk to the yeast mixture.
- Step 4 Pour the liquid mixture into the flour mixture and stir to form a soft dough. You can either do this by kneading with a machine on medium-low for about 6 minutes or kneading by hand on a lightly floured surface for about 7 minutes. The dough should be soft, so don’t add too much flour.
- Step 5 Lightly oil a medium sized bowl.
- Step 6 Shape the dough into a ball and put it into the oiled bowl, turning it so it gets covered with oil on all sides.
- Step 7 Cover with plastic wrap and let sit in a warm place for 1 and 1/2 hours (it should double in size). If you are making the sesame tofu, scroll down and follow instructions (tofu needs to be marinated during this time).
- Step 8 Once the dough has doubled in size, divide it into 8 equal size balls. Once again, if you are making the tofu, scroll down as you should pre-heat the oven and cook the tofu now.
- Step 9 One at a time, flatten the dough into an oval about 4 in long and 1/4 in thick (I did this by using a rolling pin, but it should also work by hand).
- Step 10 Fold in half crosswise (with the top half just short of meeting the bottom edge).
- Step 11 Fill a deep saucepan with about two inches of water and boil on high.
- Step 12 Put parchment paper on your bamboo steamer and put the buns on the parchment paper (about an inch apart).
- Step 13 Place the bamboo steamer* in the water and steam for ~7 minutes (until nice and fluffy).
- Step 14 Serve each bun with 2-3 pieces of tofu, hoisin, green onion and sriracha (optional, but amazing).
- Step 15 For the sesame tofu: Mix all ingredients for the marinade together in a large bowl (everything under ingredient list minus the tofu and sesame seeds).
- Step 16 Slice the tofu into about 1/4-1/2 inch strips (or really whatever size you would like them) and then put into the bowl with the marinade.
- Step 17 Swish the marinade around a bit so that it covers all of the tofu. Cover and let marinade sit in the fridge while your dough is rising.
- Step 18 Once the tofu is done marinating, pre-heat oven to 400° and lightly grease an 8×8 in. glass baking dish.
- Step 19 Place tofu on the greased baking dish (you can pour any excess marinade on top of the tofu) and put into the oven (once it is pre-heated).
- Step 20 Let the tofu cook for 25 minutes. Then take it out and top with sesame seeds.
- Step 21 Put the tofu back in the oven for another 5-10 minutes (or until it looks rather crispy and is cooked to your liking).