Bao Buns

Bao buns, tofu filling, quick pickle vegetables and sprouted seeds

I have been perfecting my bao buns ever since going to Red Panda in Exeter (a great little deli takeaway specialising in magical bao buns including a delicious vegan tofu bao and exciting toppings).  This is a super easy recipe if you already make bread and even though it is time consuming it is so worth it.  As this recipe involves making a dough leave plenty of time to make this dish. 

Making the tofu filling - fragrant broth of soya sauce, star anise, garlic and ginger

Adding the tofu to the mixture

Rolling out the bao dough into circles (the black bits are black sesame seeds)

Adding the circles to the bamboo steamer

The  bao buns after being steamed

Bao Bun

(creates 8 bao bun)

60g self-raising flour (you can use wholemeal or white but bear in mind that wholemeal flour will change how the bao look)
300g plain flour
230ml luke warm water
1 tbsp fast action yeast
2 tbsp oil (usually use rapeseed oil)
1 tsp salt

Quick Pickle Veggies

1 turnip
1 large carrot
1 tsp sea salt
cup of rice wine vinegar
1/2 cup sugar
2 slices ginger (cut into slivers)

Tofu Filling

Pack of extra firm smoked tofu (I use a variety called Taifun Smoked Tofu with almonds and sesame seeds)
1 onion (finely chopped)
2 cloves garlic (finely chopped and crushed)
1/4 cup soy sauce
1/4 cup rice wine
2 to 3 tsp five spice powder
Vegan oyster sauce  to taste or add a little more soy sauce

Instructions

Start off by making the quick pickle veggies which should be left for at least 2 hours or over night.

Quick Pickle Veggies

I used carrot and turnip but you can use cucumber and onion too.

1. Peel the carrot and turnip 
2. Cut the carrot and turnip into 3 to 4 cm matchsticks 
3.  Put into large bowl with salt and toss together and let the veggies stand for at least 1/2 hour
4. Drain off the water and pat dry
5. In a bowl place the veggies and ginger. 
6. Mix the sugar into the vinegar and stir until the sugar is melted
7. Pour over the veggies until covered
8. Leave for at least 2 hours You can leave longer and put in a jam jar as the flavour will improve as time goes by

Bao Buns

1. Mix the flours and the sesame seeds together and add the salt and oil in a mixing bowl 

2. Measure out the water in a measuring jug and add your fast-action dried yeast and sugar and mix around. Leave for about 5 minutes for the yeast to activate.
3. Mix the water and yeast to the bowl and mix the ingredients together.  Knead together for 5 minutes.  If the dough is too sticky, sprinkle some more flour into the mix and continue kneading.
4. Cover the dough with a tea towel and leave to rise for at least 2 hours.
5. After the dough rises, divide it into 8 pieces.  Roll into balls and roll out into circles about 12 to 14 cms in diameter.  You can cut out the dough with a cookie cutter for perfect circles but I find that you do not need to.
6. When you are ready with your filling (see below) cut out enough greaseproof/wax paper so you rest each of the buns on the paper and place inside the buns. So if you are making 8 bao then cut out 16 pieces of the paper. Fold each of the bao in half like a taco and place the paper in the middle (this will stop the bao from sticking shut) and then place on a piece of greaseproof/wax paper. Arrange in a bamboo steamer ensuring that the bao do not touch one another.
7. I normally have a wok with boiling water in to place my steamer in.  That way I can cook 4 bao in a 2 tier steamer quite easily.  If you do not have a bamboo steamer then you can use a metal colander but ensure that your have a cover for the colander that gives the bao some room. 
8. Steam for about 15 minutes.
9. The bao should be ready to serve with a filling and the pickle and sprouting seeds.

Filling

1. Once you have your bao already to steam start on your filling.
2. Heat the oil in a sauce pan over a medium heat and add the onion to sweat for about 7 or 8 minutes.  Turn down the heat if the onions are frying too vigorously. Add the garlic towards the end of the 7 to 8 minutes.
3. Add soy sauce, rice wine, five spice powder and a little water and cook for about 10 minutes.
4. Take your pack of tofu and slice into 1/2 cm slices.  Then divide each slice into 3.  I usually slice at an angle.
5. Add to the saucepan and ensure that the tofu is coated in the mixture

It is all ready to plate up.  Take your steamed bao bun and place about 2 to 3 pieces of the tofu into the bun with about a couple of teaspoons of the sauce.  Top with the pickled vegetables and sprouting seeds (radish in this particular dish).

Bao buns with tofu, pickled vegetables and sprouted seeds

Bao buns with tofu, pickled vegetables and sprouted seeds

Soundtrack: Phantom Rhythm by Gong Gong Gong