Recipes: Tofu Shiitake Mushrooms Vegan Bao Buns (Chinese Steamed Buns) Delicious

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

Share some people, cooking is indeed things which is quite easy. Besides they are indeed like cooking and have ability cooking that is very good, they are also smart in integrating each dish so that it becomes dish luscious. But there are those who cannot be able to cook, so they must ask and see recipes that are easy to follow.

But quarantine time is making everything impossible to get from the. Vegan/Vegetarian-Chinese Vegetables Steamed Bun, Bao or Baozi. cabbage, napa cabbage, shiitake mushroom, cilantro, onion,carrot, celery and firm tofu, sesame oil, a pinch of salt and black . Tofu Shiitake Mushrooms Vegan Bao Buns (Chinese Steamed Buns) I feel like I am craving of Chinese steam buns.

You can make Tofu Shiitake Mushrooms Vegan Bao Buns (Chinese Steamed Buns) use 22 ingredients and 11 the steps. Here guides how you make it.

The main ingredient Tofu Shiitake Mushrooms Vegan Bao Buns (Chinese Steamed Buns) as follows:

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

I ate quite often when I was living in Hong Kong. Also sometime in here when we ate dim sum. But quarantine time is making everything impossible to get from the restaurant. But it will possible if we want to make it by ourselves.

Instructions 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!.

Take the steamer off the water, but do not peak inside yet. If using tofu instead of mushrooms, drain and pat it dry with paper towels. Dice it into a similar size dice. Different to a dumpling, the bao dough is light, fluffy and more bread-like. You can buy plain bao buns from some Asian grocers but, if you're feeling adventurous, you can make your own.