Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, tofu shiitake mushrooms vegan bao buns (chinese steamed buns). One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Tofu Shiitake Mushrooms Vegan Bao Buns (Chinese Steamed Buns) is one of the most popular of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Tofu Shiitake Mushrooms Vegan Bao Buns (Chinese Steamed Buns) is something which I have loved my whole life.
Shiitake Mushroom Vegan Bao Buns Fluffy steamed buns are slathered in hoisin sauce and stuffed with tender shiitake mushrooms in sweet and savory garlic sauce, quick pickled veggies and crunchy peanuts to make these scrumptious vegan bao buns! Great recipe for Tofu Shiitake Mushrooms Vegan Bao Buns (Chinese Steamed Buns). I feel like I am craving of Chinese steam buns.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook tofu shiitake mushrooms vegan bao buns (chinese steamed buns) using 22 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Tofu Shiitake Mushrooms Vegan Bao Buns (Chinese Steamed Buns):
- Prepare For the Buns:
- Prepare 3 cups all purpose flour
- Take 1 tsp salt
- Take 1 tsp baking powder
- Take 1 tbsp or more sugar
- Make ready 1 and 1/2 tsp active dry yeasts
- Prepare 1 cup warm water
- Get 1 and 1/2 tbsp vegetables oil
- Make ready For the vegan tofu shiitake mushroom filling:
- Take 1/2 tofu from 1 packaged firm tofu (shredded or cut tiny in cubed)
- Prepare 8-10 Shiitake mushrooms (dry or fresh. I used the dry one)
- Prepare 2 tbsp hoisin sauce (you can put more or less, as you like)
- Make ready to taste Soy sauce
- Get 1 tbsp or more sugar (this filling is little bit sweet)
- Prepare Sriracha (optional)
- Take 1 tsp lime juice
- Take Oil
- Take For serving:
- Take Shredded purple cabbage (optional)
- Make ready Carrot pickles (optional)
- Get Chopped Cilantro/basil (I skipped it, because I don’t have them in hand)
- Take Chopped green onion
Believe it or not, I actually came across these gems at a street vendor specializing in plant-based buns in Taipei, Taiwan. While the idea of stuffing tofu in buns seems intuitive (given its meaty texture is just like minced pork), it really came from a place of hardship and poverty. These tofu and mushroom steamed buns (bao) are a wonderful vegetarian version of the classic dish. The bao are perfectly chewy, steamed and stuffed with flavourful, fresh ingredients.
Instructions to make Tofu Shiitake Mushrooms Vegan Bao Buns (Chinese Steamed Buns):
- For the Dough: Mixed together warm water, yeast, and sugar. Stirring well then let it sit for about 10-15 minutes.
- While waiting for the yeast mixture activated. Let’s prepare the dry ingredients. In a mixing bowl or stand mixer add and stir all the dry ingredients. Then add the oil and yeast mixture. Knead at low speed until the dough comes together, soft but not sticky. Continue knead until the dough pulls away from the sides of the bowl and is soft and smooth.
- Transfer the dough to lightly greased bowl and covers with a plastic wrap. Let it rise in warm and draft-free place for about 1 hour or until doubled in size.
- While waiting for the dough rises, let’s start making the filling. Coat the bottom of the skillet with oil in a medium heat.
- When the oil is hot place the shredded tofu, cook them until it turns golden brown. Set asides. Add a little bit oil in the skillet then sautéed the mushroom until just brown. Then add the tofu back into skillet and mix it up. Add the hoisin sauce, soy sauce, sriracha, and sugar. Combine together add the lemon juice and mix them well. Taste it before turn of the heat. Set asides.
- Now back to the dough. Once the dough has risen in double size. Divide in half. Remove half from the bowl and divide into sixth.
- Roll one of the sixth in to a ball then flatten it use your hand. Using a rolling pin to roll the ball into 3-4 inches around. Brush the top with oil, then fold in half. Then transfer to a piece parchment paper. Do the same way for the rest of the dough. You will have 12 around. Cover with cloth or plastics wrap, let it rest for 20 -30 minutes or more.
- Using the steamer (I used Bamboo steamer), transfer all the buns in the steamer. Make sure to not over crowded. Place the lid on it.Then bring the water to a boil and steam the bun for 10-12 minutes. Carefully removed the lid and take off the buns from the steamer.
- To assembly the bao buns with the filling: Carefully open buns and spread with purple cabbage the fill with the vegan filling mixture then top with the carrot pickles, and sprinkle with chopped green onion. And your bao buns are done and ready to serve. Enjoy!
- Note: Btw, I was using only 1/2 dough because it was too much for two of us. So I placed the half dough into refrigerator. And I will make them again tomorrow since I still have the filling.
- HappyCooking!
Vegetables Soup (Indonesian vegetarian soup =Sup Tahu) Great recipe for Vegetables Soup (Indonesian vegetarian soup =Sup Tahu). This soup based from Indonesian soups. There are many kind of soups in Indonesia such as chicken soup, beef bone soup, oxtail soup, beef balls soup, and also vegetarian soups. Tofu Shiitake Mushrooms Vegan Bao Buns (Chinese Steamed Buns). Sweet and savory hoisin glazed mushrooms, creamy kewpie mayo, nutty toasted sesame seeds, and bright cilantro come together between two pillowy steamed buns.
So that’s going to wrap it up for this exceptional food tofu shiitake mushrooms vegan bao buns (chinese steamed buns) recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
