These tofu steamed buns are pillowy soft buns filled with tofu, red onion, and a sweet and spicy sauce. I’m in heaven. So, I’ve made a variation of steamed buns quite a few times over the last couple weeks trying to get the perfect fluffy bun and flavorful filling. I’ve done it. It’s perfect. These take a bit of time but about 75% of it is just a waiting game. BUT I can assure you that every minute of time is worth it! These tofu steamed buns are DELICIOUS!
I’m not a steamed bun making expert so don’t worry if these buns aren’t the most beautiful (mine sure aren’t!!) BUT they are sure to impress. Enjoy!
Servings: 12 Tofu Steamed Buns
- 2 cups All Purpose Flour
- 1 Packet of Instant Yeast (2 1/4 tsp)
- 1 tsp Salt
- 3/4 cup of Water, heated between 120-130
- 1 tbsp Oil
- 1 block Extra Firm Tofu
- 1/3 cup Red Onion, minced
- 1/4 cup Reduced Sodium Soy Sauce
- 1/4 cup Water
- 1 tbsp White or Rice Vinegar
- 2 tsp Sesame Oil
- 2 tsp Chili Garlic Sauce
- 1/4 cup Organic Sugar
- 1/4 tsp Chinese Five Spice, optional
- In a food processor (my preferred method) or by hand, add the flour, instant yeast packet, and salt. Pulse or mix a few times until combined.
- Now, heat the water on low for a few seconds (not boiling). Using a kitchen thermometer, check the temperature. It should be approximately 120-130 degrees.
- Add half the water and all the oil to the dry mixture. Pulse a few times until combined. Now, add half of the rest of the water and continue to pulse. Continue with the rest of the water tbsp by tbsp until the dough is completely combined. You may not need it all. It should be soft and slightly sticky.
- Lightly flour a surface and knead the dough for 7-10 minutes.
- Return the dough to a lightly oiled bowl and cover with a damp towel. Let rise for 1 hour.
- Make the filling. Drain the package of tofu and lightly squeeze out some of the water. Mince the red onion and chop the tofu in to very small cubes. Pea sized.
- Add 1 tbsp of oil to a pan heated on medium-high. Add the tofu and red onion and cook until all the cubes are lightly browned and the onion is soft.
- Pour the sauce in the pan and toss to combine. Let the sauce simmer until the tofu has absorbed all of it. About 10-15 minutes. Turn off heat and set aside to cool.
- Punch the dough right in the middle to release air.
- Pour the dough out on to a clean surface and knead a few more times about 30 seconds and roll in to a log.
- Cut the dough in to 12 even pieces. Roll each piece in to a ball. Cover with a towel and let rest on the table for 10 minutes.
- After 10 minutes, grab a rolling pin and roll each ball of dough in to a flat circle between 1/4in to 1/2in thick. Use your hands to make the edges thinner than the center.
- Cut 12 square pieces of parchment out and set aside. Fill each bun with a heaping tablespoon of the tofu filling and close the bun however you choose to. I pinched across the middle, and then again on the other side. At this point it is the shape of a crab rangoon. So, I closed in the sides once more to seal it. Just try the best you can. Place filled steamed buns on to one of the cut parchment pieces and place on a baking tray. Continue until they are all filled.
- Cover and rest for 30 more minutes.
- Fill a pot of water about half way. Once boiling, add a few parchment lined steamed buns to a steamer basket being sure not to overcrowd them. Place the lid on the steamer basket and then on to the water. Steam for 10 minutes. After 10 minutes, remove the steamer pot from the boiling water and let sit with the lid on for 5 minutes.
- Carefully remove the steamed buns and set aside. Continue with the rest of the buns until they are all steamed.
- Serve with your favorite dipping sauce! I used a mix of chili oil and some reduced sodium soy sauce. Enjoy!
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