Vegan bao buns with tofu and mushrooms

Vegan bao buns with tofu and mushrooms

Total: 4 hr 45 Min. | Active: 45 Min.
vegan, lactose-free
Nutritional value / piece: 287 kcal
, Fat: 11 g
, Carbohydrate: 37 g
, Protein: 10 g

"Good things are worth the wait", as the saying goes. That's definitely the case with bao buns. This recipe is not a quick one for a week night, but rather a day when you want to spend a few leisurely hours in the kitchen preparing a delicious meal! I designed every element of this recipe to complement each other and produce the perfect bao buns. These soft, lip-shaped buns are left to rest several times before being cooked. Afterwards, they can be filled with crispy fried tofu with a panko crumb, salty & spicy mushrooms and fresh pickled radishes. I can assure you they are worth the effort!


8 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Bao buns

300g white flour
1tsp sea salt
2tsp dry yeast
1 ½dl lukewarm water
1 ½tbsp sunflower oil


¾dl soy sauce
1tsp ginger, finely grated
½tsp curry powder
½tsp sambal oelek
1tsp maple syrup
250g mixed mushrooms, sliced
oil for sautéing


4 radishes, thinly sliced
2tbsp red wine vinegar
1tbsp sugar


2tbsp cornflour
a little water, cold
200g tofu, plain, cut into approx. 0.5 cm slices
4tbsp panko breadcrumbs or regular breadcrumbs
oil for frying

To fill the buns

1 carrot, coarsely grated
½bunch coriander
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How it's done

Bao buns

Mix the flour, salt and yeast in a bowl. Pour in the water and oil, knead for approx. 10 mins. to form a soft, smooth dough. Cover the dough and leave to rise at room temperature for approx. 2 hrs. until doubled in size. Divide the dough into 8 portions and shape into balls, place each one on a piece of baking paper. Flatten by hand to approx. 5 mm thick, cover and leave to rise for a further 30 mins. Place a steamer basket in a wide pan, fill with water until it is just below the bottom of the basket, place the pieces of dough in the steamer basket along with the baking paper, cover and cook over a medium heat for approx. 10 mins.


In a bowl, mix the soy sauce with all the other ingredients up to and including the maple syrup. Add the mushrooms, mix. Cover and chill for approx. 1 1/2 hrs.

Heat a dash of oil in a frying pan. Remove the mushrooms from the marinade, drain, sauté in the oil. Add a little marinade, bring to the boil, simmer briefly.


In a bowl, mix the radishes with the vinegar and sugar, cover and set aside.


Place the cornflour in a bowl, stir in as much cold water as is required to create a runny, milky mixture. Dip the individual tofu pieces in the liquid, then toss the tofu in the breadcrumbs.

Fill a frying pan approx. 2 cm high with oil, heat to approx. 170°C, fry the tofu for several minutes until golden brown. Drain on kitchen paper.

To fill the buns

Remove the buns from the steamer basket, fill the buns with the tofu, radish and mushrooms, garnish with the carrot and coriander. Serve immediately.

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