Vegan bao buns with tofu and mushrooms

Name: Vegan bao buns with tofu and mushrooms
Prep time: 45 min
Total time: 315 min
Yield: 8
Ingredients: 300 g white flour; 2 tsp dry yeast; 1 tbsp sugar; 2 tbsp Maizena cornflour; 4 tbsp panko breadcrumbs; 1 tsp maple syrup; 200 g tofu, plain; ½ tsp sambal oelek; 1 tsp ginger; 250 g mixed mushrooms; 4 radishes; 1 carrots; ½ bunch coriander; 1 ½ tbsp sunflower oil; oil; 2 tbsp red wine vinegar; 1 tsp sea salt; ¾ dl soy sauce; ½ tsp curry powder

Aperitif fingerfood main dish

Total: 5 hr 15 min. | Active: 45 min.

vegan, lactose-free

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"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!

LAUREN - Food Photography Academy

Ingredients

for 8 pieces

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

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

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

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

To fill the buns
1	carrot, coarsely grated
½ bunch	coriander

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. Line the base with baking paper and prick the paper several times. Roll each dough ball into an oval approx. 0.5 cm thick. Cut a small piece of baking paper to the right size, fold the oval bun in the middle and place the baking paper between the two halves so that they do not touch. Place the buns carefully into the steamer basket and leave to rest for another 30 minutes. Cover the buns and cook over a medium heat for approx. 10 mins.

Mushrooms

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.

Radishes

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

Tofu

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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