Tofu Shiitake Mushrooms Vegan Bao Buns (Chinese Steamed Buns)
Tofu Shiitake Mushrooms Vegan Bao Buns (Chinese Steamed Buns)

Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to make a special dish, tofu shiitake mushrooms vegan bao buns (chinese steamed buns). It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Tofu Shiitake Mushrooms Vegan Bao Buns (Chinese Steamed Buns) is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Tofu Shiitake Mushrooms Vegan Bao Buns (Chinese Steamed Buns) is something which I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can cook tofu shiitake mushrooms vegan bao buns (chinese steamed buns) using 22 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Tofu Shiitake Mushrooms Vegan Bao Buns (Chinese Steamed Buns):
  1. Prepare For the Buns:
  2. Prepare all purpose flour
  3. Prepare salt
  4. Prepare baking powder
  5. Take or more sugar
  6. Make ready and 1/2 tsp active dry yeasts
  7. Make ready warm water
  8. Make ready and 1/2 tbsp vegetables oil
  9. Take For the vegan tofu shiitake mushroom filling:
  10. Get tofu from 1 packaged firm tofu (shredded or cut tiny in cubed)
  11. Make ready Shiitake mushrooms (dry or fresh. I used the dry one)
  12. Get hoisin sauce (you can put more or less, as you like)
  13. Get Soy sauce
  14. Prepare or more sugar (this filling is little bit sweet)
  15. Get Sriracha (optional)
  16. Take lime juice
  17. Make ready Oil
  18. Get For serving:
  19. Take Shredded purple cabbage (optional)
  20. Take Carrot pickles (optional)
  21. Get Chopped Cilantro/basil (I skipped it, because I don’t have them in hand)
  22. Prepare Chopped green onion
Instructions to make Tofu Shiitake Mushrooms Vegan Bao Buns (Chinese Steamed Buns):
  1. For the Dough: Mixed together warm water, yeast, and sugar. Stirring well then let it sit for about 10-15 minutes.
  2. 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.
  3. 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.
  4. While waiting for the dough rises, let’s start making the filling. Coat the bottom of the skillet with oil in a medium heat.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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!
  10. 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.
  11. HappyCooking!

So that is going to wrap this up for this special food tofu shiitake mushrooms vegan bao buns (chinese steamed buns) recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!