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

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive 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 bit tasty. This will be really delicious.

Tofu Shiitake Mushrooms Vegan Bao Buns (Chinese Steamed Buns) is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Tofu Shiitake Mushrooms Vegan Bao Buns (Chinese Steamed Buns) is something which I have loved my whole life.

Shiitake Mushroom Vegan Bao Buns 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! Great recipe for Tofu Shiitake Mushrooms Vegan Bao Buns (Chinese Steamed Buns). I feel like I am craving of Chinese steam buns.

To begin with this recipe, we must prepare a few ingredients. You can have tofu shiitake mushrooms vegan bao buns (chinese steamed buns) using 22 ingredients and 11 steps. Here is how you can achieve that.

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

In a large bowl, whisk together the rest of the sugar, flour, and salt. In a large mixing bowl add the flour and salt (don't add the baking powder at this stage as this comes later on in the method). In a jug, mix the oil, water, yeast, soya milk and sugar and set aside for a couple of minutes. Take the steamer off the water, but do not peak inside yet.

Steps 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!

If using tofu instead of mushrooms, drain and pat it dry with paper towels. Dice it into a similar size dice. Sweet and savory hoisin glazed mushrooms, creamy kewpie mayo, nutty toasted sesame seeds, and bright cilantro come together between two pillowy steamed buns. Traditionally made with pork belly, this version of bao is not only vegetarian-friendly but even meat lovers will dig its umami richness. How to Make Shanghai Style Vegetarian Steamed Buns.

So that’s going to wrap it up for this exceptional food tofu shiitake mushrooms vegan bao buns (chinese steamed buns) recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!