Vegan Bao Buns with glazed tofu

*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

Ingredients:
Serves 3 – 4 | makes 12 | Preparation time: 60 minutes | Cooking time: 20 minutes

Bao Buns

• 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

Glazed Tofu:

• 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

Instructions:

1. In a medium bowl combine flour, potato starch, brown sugar, salt and dried yeast.
2. Add Califia Farms unsweetened almond milk, rice bran oil and rice vinegar.
3. Knead until an elastic and smooth dough forms.
4. Cover the dough with a clean and damp tea towel and let proof in a warm spot for about 45 – 60 minutes.
5. 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.
6. 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.
7. In a medium pot bring water to the simmer over medium heat.
8. Place a bamboo steamer lined with baking paper on top of the pot.
9. 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.
10. Cut tofu in long and 1 cm thick pieces. 
11. Heat oil in a medium frying pan over medium-high heat and fry tofu until crisp.
12. 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.
13. Heat marinade in a small sauce pan over medium heat until thickens.
14. Pour over crisp tofu.
15. Julienne carrots and cut cucumber in ribbons.
16. Fill the warm bao buns with tofu, carrots and cucumber. Garnish with sesame seeds, chilli and fresh coriander leaves.
17. Tip: make more bao buns and store them in the freezer.

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