Hey everyone, it is me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, tofu shiitake mushrooms vegan bao buns (chinese steamed buns). One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Fluffy steamed buns are slathered in hoisin sauce and stuffed with tender shiitake mushrooms in sweet and savory garlic sauce, quick pickled veggies and crunchy peanuts to make these scrumptious vegan bao buns! I've been sitting on this recipe for over a year. And that's kind of a shame because.
Tofu Shiitake Mushrooms Vegan Bao Buns (Chinese Steamed Buns) is one of the most popular of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Tofu Shiitake Mushrooms Vegan Bao Buns (Chinese Steamed Buns) is something which I have loved my whole life. They are nice and they look wonderful.
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):
- Prepare For the Buns:
- Prepare 3 cups all purpose flour
- Make ready 1 tsp salt
- Make ready 1 tsp baking powder
- Get 1 tbsp or more sugar
- Make ready 1 and 1/2 tsp active dry yeasts
- Prepare 1 cup warm water
- Make ready 1 and 1/2 tbsp vegetables oil
- Take For the vegan tofu shiitake mushroom filling:
- Make ready 1/2 tofu from 1 packaged firm tofu (shredded or cut tiny in cubed)
- Make ready 8-10 Shiitake mushrooms (dry or fresh. I used the dry one)
- Prepare 2 tbsp hoisin sauce (you can put more or less, as you like)
- Get to taste Soy sauce
- Make ready 1 tbsp or more sugar (this filling is little bit sweet)
- Take Sriracha (optional)
- Prepare 1 tsp lime juice
- Take Oil
- Get For serving:
- Make ready Shredded purple cabbage (optional)
- Prepare Carrot pickles (optional)
- Get Chopped Cilantro/basil (I skipped it, because I don’t have them in hand)
- Make ready Chopped green onion
A plant-based version of this classic Chinese food that. Home » Recipes » Bao Buns with Sticky Tofu. This dish needs little introduction. light fluffy Chinese boa buns packed full of crunchy veg and sticky tofu! Bao buns. (follow this recipe or buy frozen from Asian supermarkets. check they're vegan).
Instructions to make Tofu Shiitake Mushrooms Vegan Bao Buns (Chinese Steamed Buns):
- For the Dough: Mixed together warm water, yeast, and sugar. Stirring well then let it sit for about 10-15 minutes.
- 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.
- 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.
- While waiting for the dough rises, let’s start making the filling. Coat the bottom of the skillet with oil in a medium heat.
- 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.
- 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.
- 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.
- 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.
- 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!
- 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.
- HappyCooking!
Repeat until all the buns are steamed. How to hydrate dried shiitake mushrooms. wash the shiitake mushroom under running water and then lay in a bowl. Add fresh sweet basil leaves in the last. These Chinese bok choy and mushroom vegetarian streamed buns are always our all time "You know these vegetarian buns are vegan too!" I just wanted to kick start a conversation about these To ensure the buns are white and fluffy, I always like to use Hong Kong flour to make the bao dough. These vegan steamed buns (bánh bao chay) remind me of growing up to the mornings where my mom would make these fresh for breakfast.
So that’s going to wrap this up with this special food tofu shiitake mushrooms vegan bao buns (chinese steamed buns) recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
