Teriyaki Tofu Bao Buns | Vegan Food & Living

Teriyaki Tofu Bao Buns

Teriyaki Tofu Bao Buns

These fluffy vegan bao buns filled with crunchy veggies and sticky teriyaki tofu are every bit as tasty as they look!

Servings: 6

Servings: 6

Ingredients

Method

Ingredients

(Servings: 6)

  • 43.333333333333 43.333333333333 g plain flour
  • 1.1666666666667 1.1666666666667 g dry yeast
  • 7.5 7.5 g caster sugar
  • 0.16666666666667 0.16666666666667 tbsp baking powder
  • pinch of salt
  • 8.3333333333333 8.3333333333333 ml oat milk
  • 33.333333333333 33.333333333333 ml warm water
  • 4.1666666666667 4.1666666666667 ml vegetable oil
  • 0.16666666666667 0.16666666666667 pack Teriyaki Tofoo
  • 16.666666666667 16.666666666667 g red cabbage
  • 0.16666666666667 0.16666666666667 large carrot
  • 0.66666666666667 0.66666666666667 spring onions
  • 0.16666666666667 0.16666666666667 tbsp sesame seeds
  • 0.16666666666667 0.16666666666667 tsp wasabi paste
  • 0.33333333333333 0.33333333333333 tbsp vegan mayonnaise
  • 0.33333333333333 0.33333333333333 tbsp rice wine vinegar
  • 0.16666666666667 0.16666666666667 tbsp sesame oil
  • 0.16666666666667 0.16666666666667 tbsp caster sugar
  • 0.33333333333333 0.33333333333333 tbsp teriyaki sauce

Method

  1. To make the bao buns – Put the dry ingredients in a mixing bowl of a freestanding mixer with the dough hook attached. Make a well in the middle and add the wet ingredients
  2. Mix together on the lowest setting until all the flour is incorporated then turn the mixer
    up to high for two minutes until a soft springy dough is formed.
  3. If making by hand – mix all the ingredients together in the bowl until all the flour is
    incorporated then turn out onto a clean work surface and knead for about 10 minutes
    until the dough is smooth and springy.
  4. Place the dough into an oiled bowl and cover with a damp tea towel. Leave to prove for
    about 2 hrs until the dough has doubled in size.
  5. Whilst the dough is proving make your fillings – finely shred the cabbage, carrot and
    spring onion and place in a bowl with the rice wine vinegar, sesame oil and sugar.
  6. Toast the sesame seeds in a dry frying pan then add to the cabbage mix.
  7. Mix everything together and set aside until ready to use.
  8. For the wasabi mayo – mix together the mayonnaise and wasabi paste.
  9. Cut the Tofoo into six slices and brush with the teriyaki sauce then pan-fry in a splash of
    oil until caramelised.
  10. When the bao dough has risen, half fill a deep pan with water and bring to the boil then
    place a steamer attachment/bamboo steamer on top.
  11. Divide the dough into six balls, then roll out into oval shapes then fold in half.
  12. Place each folded bun onto a square of greaseproof paper and place in your steamer to
    steam for 10-12 minutes until fluffy and risen.
  13. Serve the buns filled with the Tofoo, slaw and a drizzle of wasabi mayo.
  14. The bao’s can be made in advance and frozen for up to 1 month.
    Defrost and re-steam before

This recipe was provided by The Tofoo Co.

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