TOFU STEAMED BUNS RECIPES
SPICY TOFU STEAMED BUNS [VEGAN] - ONE GREEN PLANET
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The tofu filling of these buns is marinated in a spicy, umami sauce so that it fully takes on the flavors and the buns are tender and coconutty.
Provided by Niki Webster
Cook Time 30 minutes
Yield 2 servings
Nutrition Facts : Calories 0 calories
TOFU AND MUSHROOM STEAMED BUNS (BAO) RECIPE | SIDECHEF
If you’ve never heard of bao before, they are basically steamed buns filled with some sort of filling, found all over China.
Provided by My Second Breakfast
Categories Pescatarian Vegetarian Bread Comfort Food Nut-Free Shellfish-Free Egg-Free Steamer Food Processor Fridge Fish-Free Stove Peanut-Free Tree Nut-Free Tomato-Free
Total Time 9000S
Yield 2
Number Of Ingredients 23
Steps:
- In a small bowl combine Active Dry Yeast (2 1/4 teaspoon), Granulated Sugar (1 teaspoon) and Water (3/4 cup). Allow yeast to activate, about 5-10 minutes.
- In a large bowl, whisk together the Granulated Sugar (1/2 cup), All-Purpose Flour (3 cup) and Salt (1/2 teaspoon). Add yeast-water, Milk (1/4 cup) and Unsalted Butter (1/4 cup) to the dry ingredients.
- Knead until the dough is smooth, about 7 minutes, and place in a large bowl, covered with a damp towel. Let rise for 2 hours.
- Make the pickled cucumber. Thinly slice the Small Cucumber (3) vertically. Combine them with the Granulated Sugar (1 tablespoon) and Salt (1 teaspoon) and refrigerate for at least 15 minutes and up to 4 hours.
- Drain the Firm Tofu (500 gram) and slice into 1/2 inch slices. Place large pan over medium-high heat. Heat up Neutral Oil (1 splash). Fry off Enoki Mushroom (500 gram) and tofu until they get some color.
- Add the Soy Sauce (4 tablespoon), Rice Vinegar (2 tablespoon), Sriracha (2 tablespoon), Honey (2 tablespoon), Sesame Oil (2 teaspoon) and cook until mushrooms are cooked through and tofu has absorbed flavor. Set aside.
- For the Vinegar Dipping Sauce, combine the Soy Sauce (4 tablespoon), Rice Vinegar (4 tablespoon), and Sriracha (2 tablespoon). Set aside.
- Divide dough into about 25 portions (about 30 grams each). Roll into ball and flatten into a disk 3-4 inches in diameter.
- To make 'ball' style buns, take filling and pulse in food processor until chunky. Then mix in the Edamame (2 cup).
- Place 1-2 tablespoons of filling on flattened bao dough and pinch shut. Place buns, seam side down on parchment paper, cover with plastic wrap and let rise 30 more minutes.
- Fill a large pan with water and bring to a boil. Place steamer over it. Place buns on parchment paper squares and steam for about 15 minutes. Buns will expand, so leave around 1 inch of space around each bun.
- To make 'pita' style buns, brush flattened bao dough with some canola oil. Place a chopstick horizontally across the bao circle, fold dough in half, remove chopstick. Repeat.
- Fill a large pan with water and bring to a boil. Place steamer over it. Place buns on parchment paper squares and steam for about 10 minutes. Buns will expand, so leave around 1 inch of space around each bun.
- Serve with mushroom, tofu slices, cucumbers and vinegar sauce.
Nutrition Facts : Calories 852 calories, ProteinContent 34.5 g, FatContent 23.1 g, CarbohydrateContent 131.5 g, FiberContent 10.6 g, SugarContent 46.0 g, SodiumContent 3012.8 mg, SaturatedFatContent 8.4 g, TransFatContent 0 g, CholesterolContent 31.6 mg, UnsaturatedFatContent 5.4 g
More about "tofu steamed buns recipes"
VEGAN TOFU BAO BUNS WITH PICKLED VEGETABLES RECIPE BY TASTY
Love vegetables and a satisfying challenge?! These handmade vegan bao buns with pickled vegetables are incredibly flavorful and fun to make. The spicy seared tofu, crisp refreshing veggies, and soft steamed buns are an outstanding combination that will make this your go-to vegan crowd-pleaser. Try making them with your friends and family for a fun dinner party.
From tasty.co
Reviews 93
Cuisine Chinese
Calories 313 calories per serving
From tasty.co
Reviews 93
Cuisine Chinese
Calories 313 calories per serving
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TOFU STEAMED BUNS [VEGAN] - ONE GREEN PLANET
These tofu steamed buns are pillowy soft buns filled with tofu, red onion, and a sweet and spicy sauce. They are absolutely delicious!
From onegreenplanet.org
Cuisine NO info
Calories calories per serving
From onegreenplanet.org
Cuisine NO info
Calories calories per serving
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BEST STEAMED BUNS RECIPE - HOW TO MAKE CHINESE BAOZI AT HOME
Take this recipe for soft, fluffy Chinese steamed buns and run with it! Fill the versatile dough with savory meats or sweet mixtures of your choosing and steam away!
From delish.com
Reviews 5
Total Time 4 hours 40 minutes
Category weeknight meals, winter, meat, steamed
Cuisine Chinese
From delish.com
Reviews 5
Total Time 4 hours 40 minutes
Category weeknight meals, winter, meat, steamed
Cuisine Chinese
- Make the dough: In a small pot over low heat, whisk together cornstarch and water. Cook until thickened, 1 to 2 minutes. Remove from heat, add in honey and ¼ cup milk and whisk until incorporated. Let mixture cool to a lukewarm temperature, then whisk in yeast. Heat remaining ½ cup milk until simmering. In a large mixing bowl using chopsticks or a fork, combine flour, salt, and hot milk until a very shaggy mixture forms. Stir in cornstarch-yeast mixture, and work dough with your hands until cohesive and no dry spots remain, about 5 minutes. Cover bowl and let dough stand for 30 minutes. Gently deflate dough and gently pick up one edge of the dough and pull lightly to fold it toward the opposite edge. Repeat this stretch and fold motion around the bowl, about 4 folds total, then flip dough upside down so that the smooth side is facing up. Let rest another 30 minutes. Repeat stretch and fold two more times, resting about 30 minutes after each fold. Meanwhile, make your filling of choice. Optionally, make the savory dipping sauce: Stir together all sauce ingredients in a small bowl until well combined. When ready to assemble buns, cut dough into 12 equal pieces. Working with one piece at a time, roll each dough into a 6” round on a lightly floured surface, rotating the dough frequently and taking care to roll edges out thinner than the center of the dough. Place a portioned meatball or 2 tablespoons of filling in the middle of the round, then pleat edges together. Using your thumb, middle, and index finger of your dominant hand to hold all the pleats in one spot while the other hand "feeds" the dough into the fold: gather and pinch together ¾” of dough, repeating this motion all around the edge of the round, between 12 and 15 pleats total. Gently twist counter clockwise to create a swirl pattern with your pleats, then pinch to firmly seal the pleats together.
Fill a large pot with 2 cups of cold water, then lay a steamer basket lined on top. Cut twelve 3" squares of parchment, then place buns on prepared parchment inside the steamer, spaced about 2” apart. Let rise, uncovered, until the dough increases about 50% in size and springs back very slowly when poked, about 30 minutes to 1 hour. Cover the pot with a lid lined with a paper towel (to trap condensation), then turn heat to medium. Once water is up to a boil, reduce heat to low and steam buns for 10 minutes. Turn off heat and let stand with lid on for 5 minutes more. Remove the lid and let buns cool until safe to touch. Serve with dipping sauce, if desired. In a large bowl, toss cabbage with salt until well combined. Let sit for 10 minutes. Add all remaining pork filling ingredients and stir mixture in one direction until a smooth paste forms. On a plate or tray lined with parchment, portion mixture into 12 meatballs and transfer to the freezer t0 chill for 30 minutes, until semi-firm. In a large bowl, stir all ingredients together until well-combined. Transfer to the refrigerator and chill while dough is resting. Rinse and drain soaked beans. In a medium pot over medium heat, combine beans with 2 cups water and salt and bring to a boil. Lower heat to a simmer and let cook until beans are tender and begin to split, about 30 minutes. Drain and reserve cooking liquid. Return pot with beans to medium-low heat. Add in sugar and enough cooking liquid to barely cover the beans (about ½ to ? cup) and let simmer until beans are completely creamy and most of the liquid has been absorbed, about 15 minutes. Using a wooden spoon or potato masher, mash beans until desired consistency is reached. Let cool completely before using.
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Nikuman are steamed pork buns sold on streets of Japan during winter months. The white fluffy buns are made with flour dough and filled with savory pork and onions, steamed on bamboo steamer make them an ideal quick and easy snacks.
From thejapanesekitchen.com
Category Appetizer, Side Dish
Cuisine asian, Japanese
Calories 208 kcal per serving
From thejapanesekitchen.com
Category Appetizer, Side Dish
Cuisine asian, Japanese
Calories 208 kcal per serving
- Serve warm.
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STEAMED BAO BUNS RECIPE | BBC GOOD FOOD
Fill these steamed Chinese bread rolls with BBQ pork and pickled vegetables for a perfect Chinese New Year party nibble
From bbcgoodfood.com
Total Time 1 hours 4 minutes
Category Buffet, Side dish, Snack, Supper
Cuisine Chinese
Calories 119 calories per serving
From bbcgoodfood.com
Total Time 1 hours 4 minutes
Category Buffet, Side dish, Snack, Supper
Cuisine Chinese
Calories 119 calories per serving
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HOW TO MAKE A GLAZED TOFU STEAMED BUN WITH PICKLED ...
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PANKO CRUSTED TOFU STEAMED BUNS - TWO KOOKS IN THE KITCHEN
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From twokooksinthekitchen.com
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COCONUT STEAMED BUNS WITH SPICY MARINATED TOFU - REBEL RECIPES
Feb 18, 2016 · Divide into four then form into balls. Pop them in double lined cupcake cases then into your bamboo steamer. Add boiling water to the bottom of a wok then place the steamer over the water. Steam on a medium heat for 12 minutes then sprinkle with sesame seeds, chilli and cumin.
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From rebelrecipes.com
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TOFU SKIN MEAT BUNS | MISS CHINESE FOOD
Nov 30, 2020 · In the Qing Dynasty, tofu skins were used to make steamed buns. There were several methods. One was to wrap the stuffing with tofu skin and fold it into a square package and steam it in a basket; the other was to cut the tofu skin into small pieces, which were closed with twine, and steamed to form.Jia Baoyu is a warm man.
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From misschinesefood.com
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VEGAN STEAMED BUNS WITH VEGETABLE FILLING - TOFUCHOPS.COM
Jul 24, 2020 · Add the filling and close the wrapper in the shape of a bun. Leave the buns to ferment for 45 minutes. Steam for 15 minutes. Turn the stove off but let the steamer remained covered for 5 minutes. Vegan steamed buns are ready. Don’t forget to coat the shredded vegetables with oil before adding salt. This prevents the vegetables from releasing water.
From tofuchops.com
From tofuchops.com
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PANKO CRUSTED TOFU STEAMED BUNS - TWO KOOKS IN THE KITCHEN
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From twokooksinthekitchen.com
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VEGETARIAN STEAMED BUNS WITH SESAME-ORANGE FRIED TOFU AND ...
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From thespruceeats.com
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Feb 18, 2016 · Slice the tofu into slices aprox 1/2 inch think. Mix the marinade ingredients in a container then add in the tofu – coat well then pop on the lid and leave to marinade for at least 30 minutes (again overnight is best). Heat a griddle or frying pan to a medium to high heat and add a little coconut oil. Fry on both sides for a few minutes to ...
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GLUTEN-FREE VEGGIE & TOFU STEAMED BUNS // VEGAN
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From honeybunchofoniontops.com
From honeybunchofoniontops.com
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TOFU SKIN MEAT BUNS | MISS CHINESE FOOD
Nov 30, 2020 · This bean curd bun, once appeared in "Dream of Red Mansions", is a snack that Jia Baoyu and Qingwen both like to eat. In the Qing Dynasty, tofu skins were used to make steamed buns. There were several methods. One was to wrap the stuffing with tofu skin and fold it into a square package and steam it in a basket; the other was to cut the tofu skin into small pieces, which were closed with twine ...
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From misschinesefood.com
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23 EASY AND TASTY JAPANESE STEAMED BUN RECIPES BY HOME ...
Steamed Tofu and Vegetable Buns (Macrobiotic & Vegan Recipe) Whole wheat flour • Bread (strong) flour • Salt • Dry yeast • Beet sugar syrup (beet sugar) • Hot water (warmed to the touch) • Tofu • Cabbage. 6 servings. cookpad.japan.
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From cookpad.com
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From media.wcyb.com
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Taiwanese Style Gua Bao Recipe -Steamed Bao Buns With Sweet And Spicy Mushroom & Tofu Recipe is the very famous steamed folded bun that is stuffed with various succulent vegetables and meat. In this recipe, the bao is stuffed with the pickled cucumber, tomato and bell peppers and topped with honey glazed soya tofu and mushrooms. It is a great party appetizer for any occasion ...
From archanaskitchen.com
From archanaskitchen.com
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RECIPES - WOONHENG
category. category Select Category Appetizers Curry Dumplings Gluten-Free Noodles Rice Sauces Savory Stir Fry Tofu.
From woonheng.com
From woonheng.com
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From parecipe.com
From parecipe.com
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