*in collaboration with Califia Farms
I absolutely love the Asian cuisine but one of my favourites are definitely bao buns. Seriously is there anything better but the subtle sweetness combined with their soft and fluffy texture?
I must admit I’ve been scared to make bao buns from scratch until I realized how easy they were to make. And now there is bao bun galore in the house – literally 😂😂😂 I even had them for breakfast 🤷🏻♀️
And here is how to make vegan bao buns with unsweetened almond milk
Serves 3 – 4 | makes 12 | Preparation time: 60 minutes | Cooking time: 20 minutes
- 500 g all purpose flour plus extra for dusting
- 25 g potato or corn starch
- 1 tbsp brown sugar
- 2 level tsp dried yeast
- 100 ml Califia Farms Unsweetened Almond Milk
- 3 tbsp rice bran oil (or other neutral tasting oil) plus extra for brushing
- 2 tbsp rice vinegar (or white vinegar)
- 1/4 tsp salt
- 500 g firm tofu
- Rice bran oil for frying
- 1 tsp miso paste
- 1.5 tsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp date sirup or brown sugar
- 1/2 lime, juice only
- 1/4 cup water
- 1 cm fresh ginger, finely grated
- 1 glove garlic, finely grated
- 1 fresh chill, finely chopped
- 1 orange carrot
- 1 purple carrot
- 1 cucumber
- 2 tbsp fresh coriander leaves
- 1 tsp sesame seeds
- In a medium bowl combine flour, potato starch, brown sugar, salt and dried yeast.
- Add Califia Farms unsweetened almond milk, rice bran oil and rice vinegar.
- Knead until an elastic and smooth dough forms.
- Cover the dough with a clean and damp tea towel and let proof in a warm spot for about 45 – 60 minutes.
- Dust a working surface with some flour and knead the dough again carefully. Form a long sausage and divide it into 12 pieces equal in size.
- Form each dough piece in a round ball, flatten with a rolling pin (about 1 cm thick), fold them over and let the buns rest for another 10 minutes.
- In a medium pot bring water to the simmer over medium heat.
- Place a bamboo steamer lined with baking paper on top of the pot.
- Brush the bao buns with a little oil and steam for 7 – 8 minutes. Don’t open the lid while steaming. This might cause the bay buns to deflate.
- Cut tofu in long and 1 cm thick pieces.
- Heat oil in a medium frying pan over medium-high heat and fry tofu until crisp.
- In a small bowl combine miso paste, soy sauce, sesame oil, date sirup, lime juice, water, ginger and garlic. Stir until all ingredients are well mixed.
- Heat marinade in a small sauce pan over medium heat until thickens.
- Pour over crisp tofu.
- Julienne carrots and cut cucumber in ribbons.
- Fill the warm bao buns with tofu, carrots and cucumber. Garnish with sesame seeds, chilli and fresh coriander leaves.
- Tip: make more bao buns and store them in the freezer.
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💕 Cat 💕