tofu steamed buns

These Chinese-inspired tofu steamed buns have it all. A fluffy pillowy soft dough, finely chopped tofu filling, and a mouth watering sweet and savory soy based sauce. They’re so delicious and actually quite simple to make! 

Tofu Steamed Buns

All Purpose Flour

Packet of Instant Yeast (2 1/4 tsp)

Salt

Water

block Extra Firm Tofu

Red Onion (minced)

Reduced Sodium Soy Sauce

White

tsp Sesame Oil

tsp Chili Garlic Sauce

Organic Sugar

tsp Chinese Five Spice (optional)

Make the dough:Add the flour, instant yeast packet, and salt in to a large bowl or food processor. Pulse or mix a few times until combined. 

Heat the water on low or microwave for a minute or so until the water reaches the appropriate temperature. It should be approximately 120-130 degrees. 

Add the water and the oil to the dry mixture and stir a few times until combined. The dough will be  soft and slightly sticky. 

Lightly flour a surface and knead the dough for 7-10 minutes. 

Return the dough to a lightly oiled bowl and cover with a damp towel. Let rise for 1 hour. 

Make the filling: Drain the package of tofu and lightly squeeze out some of the water. Mince the red onion and chop the tofu in to very small cubes. I like to do tiny squares and some crumbled.

Add 1 tbsp of oil to a pan heated on medium-high. Add the tofu and red onion and cook until the tofu is lightly browned and the onion is soft. 

Whisk together the sauce ingredients in a small bowl then add to the pan. Let the sauce simmer until the tofu has absorbed all of it. About 10-15 minutes. Turn off heat and set aside to cool. 

Fill the buns: Punch the dough right in the middle to release air. Dump the dough out on to a clean surface and knead a few more times about 30 seconds and roll in to a log. 

Cut the dough in to 12 even pieces. Roll each piece in to a ball. Cover with a towel and let rest on the table for 10 minutes. Use a rolling pin and roll each ball of dough in to a flat circle between 1/4in to 1/2in thick.

Fill each bun with a heaping 2 tablespoons of the tofu filling and close the bun however you choose to. I simply sealed mine and rolled into balls. Place the filled buns on a baking tray. 

Cover and rest for 30 more minutes. 

Steam the buns: Use a steamer basket of choice: I used a bamboo steamer. Add water to the wok or pan and bring to a boil. Place the steamed buns in to the steamer basket with room in-between them- place lid on the steamer basket and then on to the water and reduce to a simmer. Steam for 10 minutes. Remove from the heat but let sit with the lid on for 5 minutes (don&#39;t open it!) 

These are awesome! Fun to make and so fluffy, and the filling is delicious! Awesome recipe!

Absolutely delicious in every way possible. Little pillows of heaven. Yummy !!!  I could eat these every day they are that good !!!

These turned out so good! The tofu filling was sweet and spicy but just the right amount. They were also very simple to make. Thank you Liv!

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Tofu Steamed Buns

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