Tofu Karaage Bao Buns
These buns are absolutely delicious. Super fluffy, filled with crispy tofu, crisp vegetable slaw, and topped off with sriracha mayo.
Equipment
- Food scale or measuring cups, see notes
- Measuring spoons
- Damp cloth
- Mixing bowls
- Rolling Pin
- 4-inch cookie cutter
- Pastry brush
- Parchment Paper
- Large pan to fit the steamer basket
- Saute pan to cook the tofu
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Ingredients
Bao Dough
- 320 grams All-purpose flour
- ½ teaspoon Baking powder
- ½ teaspoon Salt
- 50 grams Granulated sugar
- 156 grams Warm water (100° Fahrenheit)
- 21 grams Vegetable oil
- 1 ¼ teaspoon Instant yeast
Slaw:
- ¼ Head of red cabbage (thinly sliced or shredded)
- 1 Medium carrot (thinly sliced or shredded)
- ¼ teaspoon Sesame oil
- 2 tablespoon Rice vinegar
- 2 tablespoon Agave
- Pinch of salt & pepper (to taste)
Filling:
- Tofu Karaage
- Cucumbers (thinly sliced)
- Sriracha mayo
Instructions
Make Dough:
- In the bowl of a stand-mixer, combine the flour, baking powder, salt, granulated sugar, instant yeast, and oil. With the dough hook attachment, on the lowest speed, allow it to mix the ingredients together until it starts forming a shaggy dough. Increase speed to 2 and continue to knead for 10-12 minutes. You should get a smooth and supple dough. Not too sticky and bounces back when you press it.
- Roughly shape the dough into a ball and transfer it to a lightly oiled bowl. Cover with a damp cloth and set it in a warm spot to rise. About 1-2 hours, or until doubled in size.
Slaw & Karaage:
- In a bowl, mix together the sesame oil, rice vinegar, agave, salt and pepper. Then toss it together with thinly sliced red cabbage and carrots. Cover, and place it in the fridge until assembly. Cook the tofu karaage from my recipe. Set aside until assembly.
Assemble:
- Transfer the dough to a work surface, and roll out into an even ¼ inch thickness. Using a 4-inch cookie cutter or cup to cut out circles of dough. Set the cut out dough aside. Knead the excess dough together and repeat.
- Take each circle of dough, and roll it out into an oval. Don’t elongate too much, just enough that it is longer than the circle. Then lightly brush the tops of each dough with oil, then fold it half and gently flatten. Place the folded dough on the parchment squares. Cover it with a damp cloth and let it rest for 20 minutes, until puffed.
- Prep a pan with 1-inch of water, and bring it to a simmer. Working in batches, place the dough in the bamboo steamer, make sure not to overcrowd the steamer. Leave enough space in between as it will puff up in size. Set the steamer over the pan, and steam for 10 minutes. (Keep the excess buns in the fridge while the others are steaming).
- After 10 minutes, turn off the heat and let the buns rest inside the steamer for 5 minutes. Do NOT Remove the cover/lid. This is very important, because if you remove the cover too early, the buns will collapse and lose their fluffy shape. Carefully remove the bao from the steamer and set it onto a wire cooling rack. Continue cooking the rest.
- Assemble the bao buns in this order: slaw, cucumbers, karaage, and top it off with sriracha mayo. Serve and enjoy!
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