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Tofu Buns

There are many kinds of optional fillings for buns. This vegan tofu bun combines the taste and nutrition of tofu and vermicelli. Give breakfast a good choice.

Tofu buns recipe:

INGREDIENTS

2 bean vermicelli
400g firm tofu, cut into 1 cm cubes
1 piece ginger, minced
1 meddle garlic, minced
1/3 tablespoon dark soy sauce
2 tablespoons light soy sauce
2 tablespoons laoganma
1 teaspoon chicken essence
3 teaspoons salt
For dough
500g flour
1 cup clear water(250ml)
5g yeast
3 teaspoons sugar
2 teaspoons vegetable oil

INSTRUCTIONS

1. Mix the 500g flour, 5g yeast, 3 teaspoons sugar, 2 teaspoons vegetable oil and 1 cup of clear water in a bowl to make a dough. And knead it until surface smooth. Ferment it at room temperature for 1 hour. Then put it in the refrigerator overnight.

2. Soak the vermicelli in the warm water for more than 10 minutes until it becomes soft. Drain it and set aside.

3. Heat a wok with oil, and stir-fry the tofu until both sides of it become golden. Add ginger, garlic and vermicelli. Stir-fry a few times.

4. Add the 1/3 tablespoon dark soy sauce, 2 tablespoons light soy sauce, 1 tablespoon laoganma, 3 teaspoons salt, 1 teaspoon chicken essence and 200g water in the wok. And cook it until the sauce has thickness. Transfer it in a bowl and cool it.

5. Remove the dough the next morning, let it warm at room temperature for a while.

6. Add some flour and knead the dough until without pores in it. And set aside for a while.

7. Cut the dough into 16 small doughs. Press the dough into a 4mm thick skin with a rolling pin.

8. Scoop about 1 tablespoon of vermicelli filling and place it in the center of the wrapper. Wrap the filling into a bun.

9. Put the buns in the steamer and ferment it for 20 minutes.

10. Heat the steamer with cold water. Cook the buns under middle heat for 10 minutes. Then, turn off the fire, and wait for 5 minutes. Transfer it on a plate and serve.


Tofu Buns

There are many kinds of optional fillings for buns. This vegan tofu bun combines the taste and nutrition of tofu and vermicelli. Give breakfast a good choice.
Prep Time1 hr
Cook Time45 mins
Total Time1 hr 45 mins
Course: Breakfast
Cuisine: Chinese
Keyword: Tofu Buns
Servings: 8
Calories: 318kcal

Ingredients

  • 2 bean vermicelli
  • 400g firm tofu cut into 1 cm cubes
  • 1 piece ginger minced
  • 1 meddle garlic minced
  • 1/3 tablespoon dark soy sauce
  • 2 tablespoons light soy sauce
  • 2 tablespoons laoganma
  • 1 teaspoon chicken essence
  • 3 teaspoons salt

For dough

  • 500g flour
  • 1 cup clear water 250ml
  • 5g yeast
  • 3 teaspoons sugar
  • 2 teaspoons vegetable oil

Instructions

  • Mix the 500g flour, 5g yeast, 3 teaspoons sugar, 2 teaspoons vegetable oil and 1 cup of clear water in a bowl to make a dough. And knead it until surface smooth. Ferment it at room temperature for 1 hour. Then put it in the refrigerator overnight.
  • Soak the vermicelli in the warm water for more than 10 minutes until it becomes soft. Drain it and set aside.
  • Heat a wok with oil, and stir-fry the tofu until both sides of it become golden. Add ginger, garlic and vermicelli. Stir-fry a few times.
  • Add the 1/3 tablespoon dark soy sauce, 2 tablespoons light soy sauce, 1 tablespoon laoganma, 3 teaspoons salt, 1 teaspoon chicken essence and 200g water in the wok. And cook it until the sauce has thickness. Transfer it in a bowl and cool it.
  • Remove the dough the next morning, let it warm at room temperature for a while.
  • Add some flour and knead the dough until without pores in it. And set aside for a while.
  • Cut the dough into 16 small doughs. Press the dough into a 4mm thick skin with a rolling pin.
  • Scoop about 1 tablespoon of vermicelli filling and place it in the center of the wrapper. Wrap the filling into a bun.
  • Put the buns in the steamer and ferment it for 20 minutes.
  • 1Heat the steamer with cold water. Cook the buns under middle heat for 10 minutes. Then, turn off the fire, and wait for 5 minutes. Transfer it on a plate and serve.

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