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tofu steamed buns in a steamer basket.

Tofu Steamed Buns

These Chinese-inspired tofu steamed buns have it all. A fluffy pillowy soft dough, finely chopped tofu filling, and a mouth watering sweet and savory soy based sauce. They’re so delicious and actually quite simple to make! 
5 from 6 votes
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Prep Time: 15 minutes
Cook Time: 15 minutes
Resting: 1 hour 30 minutes
Total Time: 2 hours
Servings: 12 Buns
Author: Liv King

Ingredients
 

Steamed Buns:

  • 2 cups All Purpose Flour
  • 1 Packet of Instant Yeast 2 ¼ tsp
  • 1 teaspoon Salt
  • ¾ cup of Water heated between 120-130
  • 1 tablespoon Oil

Tofu Filling:

  • 1 block Extra Firm Tofu
  • ⅓ cup Red Onion minced
  • ¼ cup Reduced Sodium Soy Sauce
  • ¼ cup Water
  • 1 tablespoon White or Rice Vinegar
  • 2 teaspoon Sesame Oil
  • 2 teaspoon Chili Garlic Sauce
  • ¼ cup Organic Sugar
  • ¼ teaspoon Chinese Five Spice optional

Instructions

  • Make the dough:
    Add the flour, instant yeast packet, and salt in to a large bowl or food processor. Pulse or mix a few times until combined. 
  • Heat the water on low or microwave for a minute or so until the water reaches the appropriate temperature. It should be approximately 120-130 degrees. 
  • Add the water and the oil to the dry mixture and stir a few times until combined. The dough will 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. I like to do tiny squares and some crumbled.
  • Add 1 tablespoon of oil to a pan heated on medium-high. Add the tofu and red onion and cook until the tofu is lightly browned and the onion is soft. 
  • Whisk together the sauce ingredients in a small bowl then add to the pan. Let the sauce simmer until the tofu has absorbed all of it. About 10-15 minutes. Turn off heat and set aside to cool. 
  • Fill the buns: Punch the dough right in the middle to release air. Dump 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. Use a rolling pin and roll each ball of dough in to a flat circle between ¼in to ½in thick.
  • Fill each bun with a heaping 2 tablespoons of the tofu filling and close the bun however you choose to. I simply sealed mine and rolled into balls. Place the filled buns on a baking tray. 
  • Cover and rest for 30 more minutes. 
  • 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 steamed buns in to the steamer basket with room in-between them- place lid on the steamer basket and then on to the water and reduce to a simmer. Steam for 10 minutes. Remove from the heat but let sit with the lid on for 5 minutes (don't open it!) 

Notes

Storing & Reheating: Store leftover steamed buns in the fridge or freezer. Reheat in the microwave by cooking for 1 to 2 minutes or alternatively, you could steam for 5 minutes. Thaw frozen buns and reheat the same way. 
Did you make this recipe?Please leave a comment on the blog or share a photo on Instagram!