chinese cuisine

Love vegetables and a satisfying challenge?! These handmade vegan bao buns with pickled vegetables are incredibly flavorful and fun to make. The spicy seared tofu, crisp refreshing veggies, and soft steamed buns are an outstanding combination that will make this your go-to vegan crowd-pleaser. Try making them with your friends and family for a fun dinner party.

Vegan Tofu Bao Buns With Pickled Vegetables Recipe by Tasty

water

organic sugar

instant yeast

all purpose flour,

baking soda

salt

vegetable oil

sesame oil, divided

scallion, sliced

ginger,

garlic,

chinese 5 spice

soy sauce

shaoxing rice wine

oz firm tofu, pressed and sliced

cucumber, julienned

red pepper,

daikon radish, julienned

carrot, julienned

yellow pepper,

jalepenoes, sliced

rice vinegar

hoisin sauce

sesame seed

small rolling pin,

small squares parchment papers

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Make the bao buns: Add the warm water, sugar, and yeast to a liquid measuring cup. Whisk to combine, then set aside to bloom, five minutes.

In a large bowl, whisk together the flour, baking powder, and salt. Make a well in the center. Add the yeast mixture and vegetable oil to the well and stir with a wooden spoon until a soft dough begins to form. Transfer the dough to a clean surface and knead until smooth and elastic, about 3 minutes. Keep extra flour nearby in case the dough sticks to the surface or your hands. Shape into a ball.

Lightly grease a clean large bowl with 1 tablespoon of sesame oil. Place the dough in the bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 2 hours.

Meanwhile marinate the tofu: In a medium bowl, whisk together the scallions, ginger, garlic, sugar, five-spice, soy sauce, rice wine, and dark soy sauce.

Add the tofu to a separate medium bowl and pour the marinade over. Cover with plastic wrap and marinate in the refrigerator for 1 hour.

Make the pickled vegetables: Prepare the cucumber, red pepper, daikon, carrot, yellow pepper, and jalapeños and set aside while you make the brine.

In a large pot or deep pan over high heat, combine the water, sugar, rice vinegar, and salt. Stir until the sugar dissolves, then bring the mixture to a boil.

Add the vegetables the brine. Stir to submerge, then remove the pot from the heat. Let sit while you sear the tofu and bake the buns, about 1 hour, then drain.

Once the bao dough has risen, turn it out onto a floured surface. Divide the dough in half, then cut each half into 2 ounce pieces. Roll each piece into a ball.

Working 1 at a time, flatten a ball with your palm on a lightly floured surface. Use a small rolling pin or wooden dowel to roll the dough out to a 5-inch round. Brush the top with sesame oil, fold it in half, and transfer it to a square of parchment paper set on a baking sheet. Repeat with the remaining dough. Cover the bao buns with a kitchen towel and let rest for 10 minutes.

Bring a pot of water to a boil and set a bamboo steamer on top. Working in batches, transfer a few of the folded dough rounds at a time to the steamer, making sure the buns are not too crowded. Cover the steamer and steam the buns for 8-10 minutes, until the buns puff up and form a skin on the outside. Very carefully, lift the lid and remove the buns from the steamer. Repeat with the rest of the buns, keeping the steamed buns warm as they finish by covering with a towel.

Sear the tofu: Remove the tofu from the marinade and pat dry with paper towels. Reserve the marinade.

Heat the vegetable oil in a large skillet over high heat. Add the tofu and sear on one side until deep brown in color, about 5 minutes. Flip and cook on the other side until deep brown, 5 minutes more. Remove the tofu from the pan.

Pour the reserved marinade into the skillet on medium heat and reduce until thick and syrupy, about 5 minutes. Return the tofu to the pan and stir to coat with the glaze. Remove the pan from the heat.

To serve, slather the inside of the bao buns with hoisin sauce, then add the pickled vegetables, glazed tofu, sliced scallions, and sesame seeds.

https://vid.tasty.co/output/122241/landscape_480/1547081504

Here's what you need: boneless, skinless chicken thighs, salt, white pepper, cornstarch, flour, egg, water, oil, oil, oil, chili flake, garlic, ginger, sugar, brown sugar, orange juice, white distilled vinegar, soy sauce, water, cornstarch, sesame oil

Original Orange Chicken By Panda Express  Recipe by Tasty

lb boneless, skinless chicken thighs

white pepper

cornstarch

flour

oil,

¼ teaspoon chili flake

garlic, minced

½ teaspoon ginger, minced

sugar

brown sugar

orange juice

white distilled vinegar

sesame oil

On a cutting board, cut chicken into 1x1-inch (2x2-cm) cubes and set aside.

In a medium mixing bowl, combine salt, white pepper, cornstarch, and flour. Whisk to combine.

Add the egg, water, and oil until it reaches the consistency of pancake batter.

Add the chicken to the batter and refrigerate at least 30 minutes.

Heat oil in a wok or heavy bottom pan to 350˚F (180˚C).

Gently add the chicken and cook for 5-6 minutes until lightly golden brown.

Remove the chicken from the pan and transfer to a paper towel-lined plate.

Set a heavy bottomed pot over medium- high heat and add the oil.

Once the oil begins to shimmer, add the red pepper flakes, ginger, and garlic, and cook for 30 seconds, stirring constantly.

Add the sugar and brown sugar, and stir to combine.

Add in the orange juice and allow the sugars to begin to dissolve in the liquid, stirring occasionally.

Add in the vinegar and soy sauce, and stir to combine.

Add the cornstarch and water together and whisk to combine. Add to the pan and stir.

Continue to cook the sauce until maple syrup consistency is achieved.

Add in the fried chicken and stir until completely coated in the sauce.

https://vid.tasty.co/output/74275/landscape_480/1516728642

Coconut has always been one of my favorites. The recipe that I am going to share is for Chinese coconut chicken. This Asian delicacy is a great dinner choice for many people.

Chinese Coconut Chicken Recipe

lb. Boneless Chicken Breast

Cornstarch

Salt

White Pepper

Ginger (finely chopped)

Vegetable Oil

Flour

Baking Soda

Garlic (minced)

Coconut Milk

Lime Juice

Vinegar

Lime Slices and Coconut Flakes (for garnishing)

Cut the chicken and make it of consistent thickness. Place it in a shallow dish.

In another bowl, mix an egg, 2 tsp cornstarch, salt, pepper and ginger. Pour this egg mixture over the chicken. Cover it and refrigerate for 30 minutes. In another bowl, mix 4 teaspoons cornstarch and 4 teaspoons water.

Take a saucepan over high heat and add 1 teaspoon garlic to it. Cook it for 10-15 seconds. Now, add chicken broth, coconut milk, lime juice to it and boil it. Cook it and stir in the cornstarch mixture. Stir it about 10 seconds until it thickens.

Heat oil in a pan. In a bowl, mix flour, water and cornstarch, 2 teaspoons vegetable oil, baking soda and salt.

Take the chicken pieces and dip it in the flour batter and fry it for three minutes.

Cut each piece crosswise using a very sharp knife. Place the single layer on a heated platter. Reheat the sauce over high heat and pour it over the chicken.

Garnish the edge of the platter with coconut flakes and slices of lime.

https://www.youtube.com/watch?v=C0k_Pw5HF90

Learn How to Make Chinese Coconut Chicken

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Chinese Coconut Chicken

Spicy Sichuan Hot Pot is made with a delicious Chinese spicy broth that simmers away while your guests can cook their own thin slices of meats, vegetables, noodles and anything they desire. Fun interactive communal dinner idea!

Spicy Sichuan Hot Pot [Mild Broth Recipe Included]

diakon radish (peeled

oz baby corns (or corn

mushrooms

baby bok choy

green vegetables (we used bok choy)

cabbage

Lotus root (optional)

Butternut squash (optional)

shrimp (optional)

oz beef (thin sliced)

oz tofu (firm

fish balls (optional)

fish (thin slices (optional))

oz rice noodles

Homemade Chinese Dumplings (optional)

tbsp oil (light flavored)

Sichuan peppercorns (or

Sichuan dried peppers (chopped chili peppers

star anise

ginger

orange peel orange (just the orange and not the yellow pith))

Chicken broth

mushrooms (we used shiitake)

diakon radish (peeled and sliced)

tbsp chili bean sauce

tbsp soy sauce (or

tbsp garlic chili oil (or

onions

chicken broth (gluten free)

diakon radish (peeled and sliced thinly)

Chinese red dates (dried whole)

goji berries (dried also known as wolf berries)

garlic (peeled and bashed)

shiitake mushrooms (dried)

star anise (whole)

tbsp sesame oil

spring onions (chopped)

salt and white pepper (to taste)

bird chilies and soy sauce (optional)

garlic golden brown (optional)

Chinese picked vegetables (serves

soy sauce, black Chinese vinegar and coriander (optional)

Sesame oil, scallions, garlic, chili oil

Oyster sauce, sesame oil, soy sauce, garlic, scallions (optional)

Determine if your guests would like the hot and spicy or mild broth (I made one of each).

Turn your burner on medium high and add the oil. Then add Sichuan peppercorns, Sichuan dried peppers, whole star anise, ginger, and orange peel and stir fry until aromatic, about 1 minute.

Add chicken broth, dried mushrooms, diakon radish, baby corns (or corn on the cob), chili bean sauce, soy sauce, garlic chili oil and green onions and allow to cook for about 20 minutes or until the diakon radish is tender. Turn down the temperature to a simmer until you are ready to eat. Skim your broth frequently.

Spicy Sichuan Hot Pot Broth

Turn burner on Medium high. Add chicken broth, diakon radish, Chinese red dates, goji berries, garlic, ginger, dried mushrooms, baby corns or corn on the cob, star anise, sesame oil, spring onions, salt, white pepper and soy sauce to taste. Cook for about 20 minutes or until the daikon and corn are tender. Place heat to a simmer. Skim your broth frequently.

Mild Hot Pot Broth

Plate up all of your uncooked thinly slices meats, fish on to separate serving plates. Also plate up all of your raw vegetables and other items such as noodles to prepare for the guests to cook at the dining room table.

Prepare your dipping sauces and condiments and place on dining room table.

Transfer your Hot Pot Soup Base Spicy or mild version from your pot on the stove to your hot pot at the dining room table. (Be careful- very hot) Turn on your electric or gas hot-pot and return temperature up to a slight boil. (If you decide to make only one type of broth this whole procedure can be done at the dining room table on the electric or gas hot-pot)

Make sure the hot-pot broth is boiling. With your cooking chopsticks, carefully start adding your firmer vegetables like squash, carrots or lotus root to the boiling hot pot broth, as these take longest to cook. Next go with either your meats or fish and dip into hot broth and swish back and forth until cooked. Then, start adding some green leafy vegetables. Each person will need to cook and grab from the hot-pot their finished cooked product with their cooking chopsticks or tongs NOT with your eating chopsticks.

Provide small bowls for the cooked delights and enjoy dipping your cooked meats, fish and vegetables in the dipping sauces and condiments. We also like to add a few spoonfuls of the hot pot broth on the cooked items as it is so nourishing.

When all of the guests have finished cooking the meat, fish, vegetables, add the noodles as the last step and cook until al dente. (I like to save a few mushrooms as this really makes the broth really savory.)

Enjoy a wonderful heart healthy bowl of hot pot with family and friends.

During the cooking process, it is common to need to add additional broth as the ingredients absorb some of the broth as some of the broth evaporates. Make sure you have extra chicken, vegetable or broth reserved on the side as you will need it.

Prepare Ingredients to be Cooked

https://embed.mediavine.com/videos/nmhtfnr8nke22bpl932a

Spicy Sichuan Hot Pot is made with a healthy Chinese spicy broth that simmers away while your guests can cook their own thin slices of meats, seafood, vegetables, noodles or anything they desire. Fun interactive communal dinner idea! (Mild broth recipe included for those that do not like it spicy.)

Spicy Sichuan Hot Pot

Foodie Clarissa Wei invites you to try Taiwan’s favorite comfort food.

Recipes of China: Taiwanese Sunday Gravy by Little Fatty 

lb pork

pork butt

pork

shiitake mushrooms

kombu seaweed

shallots

garlic

tbsp low-sodium soy sauce

tbsp fish sauce

tsp sambal sauce

Shaoxing cooking wine

tbsp kecap manis

five-spice powder

Chicken stock

Soak the kombu and shiitake mushrooms in hot water.

After 10 minutes, dice the shiitake mushrooms and kombu.

In a large bowl, measure and combine all the liquids. Set aside.

In a large pot, brown all the meat in two batches over medium heat.

In a separate pan, sweat shallots, garlic, and mushrooms for 5 minutes. Then combine them with meat pot.

 Add enough chicken stock to cover the meat mixture by ½ inch.

Bring to boil, then simmer for 2 hours, stirring every 20 minutes.Bring to boil, then simmer for 2 hours, stirring every 20 minutes.

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Top 20 chinese cuisine recipes from across the web

The most viewed chinese cuisine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Original Orange Chicken By Panda Ex...

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Spicy Sichuan Hot Pot [Mild Broth R...

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Steamed Stuffed Tofu (蒸釀豆腐)

Clams with Black Bean Sauce (豉汁炒蜆)

Chinese Crispy Roast Pork

Hunan-style Grilled Lamb Cutlets | ...

Chinese Braised Beef Noodles | Mari...

Mongolian Beef Udon Noodles

Chinese Black Pepper Beef

Gyoza with Spicy Peanut Sauce | Mar...

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Chicken with Black Bean Sauce

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The most viewed chinese cuisine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Fish Head Curry

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