Steamed Bao Buns with Crispy Sesame Tofu

Nut-free

We’ll be honest, this dish takes a bit of prep work and more effort than the average recipe, but trust us when we say it’s 100 percent worth it. These steamed buns are soft and fluffy and pair perfectly with the crispy sesame tofu. Topped with hoisin, green onion and sesame seeds, these buns are the absolute perfect combination of flavors. Serve them as an entrée, appetizer or side dish paired with our Sticky Sesame Cauliflower. We promise, you won’t be disappointed.

Steamed Bao Buns with Crispy Sesame Tofu is a delightful fusion of textures and flavors, combining soft and fluffy bao buns with a crispy and flavorful sesame tofu filling. This dish brings together the comforting and pillowy nature of steamed buns with the satisfying crunch of perfectly fried tofu coated in a rich sesame sauce.

The recipe begins with crafting the bao bun dough, a process that involves activating yeast in warm water, resulting in a light and airy dough that rises to perfection. The mixture of all-purpose flour, soy milk, and a touch of canola oil contributes to the bun’s delicate texture. After kneading and allowing the dough to rise, it is divided into portions, flattened, brushed with oil, and folded to create the iconic bao bun shape.

To create the crispy sesame tofu filling, firm tofu is sliced, pressed, and coated with cornstarch, which transforms into a satisfyingly crispy exterior when pan-fried. The tofu’s texture contrasts beautifully with the tender bao buns, offering a delightful interplay between soft and crunchy elements.

The sesame sauce is the heart of the dish, lending it a complex and savory profile. A blend of pure sesame oil, garlic, maple syrup, soy sauce, and chili garlic sauce creates a harmonious balance of sweet, savory, and slightly spicy flavors. The addition of the crispy tofu to the sesame sauce not only imparts a rich taste but also allows the sauce to cling to each piece, infusing them with its distinct character.

Assembling the dish involves opening the steamed bao buns and generously filling them with the crispy sesame tofu. Chopped green onions provide a fresh and aromatic element, while vegan hoisin sauce adds a touch of sweetness. A sprinkle of sesame seeds offers both visual appeal and a gentle nutty flavor. For those who enjoy a little extra kick, optional accompaniments like vegan kimchi and sriracha can be added to elevate the dish further.

Steamed Bao Buns with Crispy Sesame Tofu exemplify the art of fusion cuisine, bringing together elements from various culinary traditions to create a harmonious and unforgettable experience. The contrast in textures, the mingling of bold and delicate flavors, and the visual appeal of the dish make it a captivating addition to any dining experience. Whether enjoyed as a snack, appetizer, or main dish, these bao buns are sure to leave a lasting impression with their captivating flavors and inviting appearance.

PREP TIME: 40 minutes, plus inactive time for rising and to press tofu

COOK TIME: about 40 minutes

YIELD: 20 buns

INGREDIENTS:

STEAMED BUNS 

• ½ cup (120 ml) warm water (heated to 100 to 110°F [37 to 43°C])
• 1 tsp + 1 tbsp (16 g) granulated sugar, divided
• 2¼ tsp (1 [7-g] packet) active dry yeast
• 2½ to 3 cups (312 to 375 g) all-purpose flour, plus more for kneading if needed
• 1 tsp salt
• ½ cup (120 ml) plain, unsweetened soy milk
• 1½ tsp (7 ml) canola oil, plus more as needed for brushing

CRISPY TOFU

• 1 (14- to 16-oz [396- to 453-g]) block extra-firm tofu
• ⅓ cup (40 g) cornstarch
• ¼ cup (60 ml) canola oil

SESAME SAUCE 

• 2 tsp (5 g) cornstarch
• ¼ cup (60 ml) water
• 2 tbsp (30 ml) pure (untoasted) sesame oil
• 4 cloves garlic, peeled and minced, or 4 tsp (12 g) jarred minced garlic
• 2 tbsp (30 ml) pure maple syrup or agave
• ⅓ cup (80 ml) low-sodium soy sauce
• 1½ tsp (7 ml) chili garlic sauce

FOR SERVING 

• Chopped green onion
• Vegan hoisin sauce
• Sesame seeds
• Vegan kimchi (optional)
• Vegan sriracha (optional)

INSTRUCTIONS:

1. Make the bun dough:
   • Whisk warm water with 1 tsp sugar. Sprinkle yeast on top and let it foam for 5-10 minutes.
   • In a large bowl, stir together 2½ cups flour, salt, and 1 tbsp sugar.
   • Add foamed yeast mixture and soy milk. Mix until a soft dough forms.
   • Knead the dough on a floured surface for 5-7 minutes until it’s smooth and elastic.
   • Place dough in an oiled bowl, cover, and let it rise until doubled in size (about 1 hour).
2. Begin the crispy tofu:
   • Drain tofu and slice into pieces.
   • In a bowl, coat tofu with cornstarch.
   • Cook tofu in oil until crispy on all sides. Set aside.
3. Make the sesame sauce:
   • Combine cornstarch and water in a bowl.
   • Heat sesame oil in a pan, add garlic and cook briefly.
   • Add maple syrup, soy sauce, and chili garlic sauce. Bring to a gentle boil.
   • Add cornstarch slurry, simmer until sauce thickens.
   • Stir in crispy tofu and set aside.
4. Steam the buns:
   • Divide risen dough into 20 equal balls.
   • Flatten each ball into a 4-inch circle, brush with oil, fold in half, and let rise again.
   • Steam risen buns for 7 minutes.
5. Assemble:
   • Open steamed buns and fill with crispy sesame tofu.
   • Add chopped green onion, hoisin sauce, sesame seeds, kimchi, and sriracha as desired.