• Tileyard
  • Tileyard
  • Tileyard

Tileyard
London

stories

Vinyl Cafe: Spicy Tofu Vegan Bao Buns with Pickled Vegetables

go back

Bao Bun Dough Recipe taken from lazycatkitchen.com

Ingredients:

Bao Bun Dough

300 grams plain white flour

2 tsp instant active yeast

20ml vegetable oil

1 tsp sea salt

2 tsp sugar

120ml warm water

3 tsp cold water

Pickled Vegetables (Cucumber & Carrot)

½ Cucumber

1 Carrot

45 ml Mirin (rice wine)

1 tsp caster sugar

1 tsp sea salt

35 ml white wine vinegar

Spicy Tofu

1 tbs Gochujang (korean red pepper paste)

1 tbs Maple Syrup/Honey

2 tbs Soy Sauce (light)

½ tsp lemongrass paste (optional)

Tofu

Salt

Pepper

Additions

Diced red cabbage

Vegan Mayonnaise

Coriander

Spring Onion

Red Pepper

Method:

Add Flour, yeast, salt, sugar, water (warm) and oil and mix until a rough dough is formed

Knead for 10 minutes until dough becomes smooth and elasticated

Cover and rest in warm spot (top of fridge) for 1-2 hours.

You will need to prepare some baking paper for your steamer, trace around base, cut and place inside.

Make lots of small holes for the steam to enter.

Use the off cuts from the steamer paper to cut rough triangle shapes for the Bao. Put aside

Quarter Cucumber

Deseed and dice into matchsticks along with carrot

Mix the mirin, sugar, salt and vinegar together and add to vegetables. Place in fridge.

Combine Gochujang, soy, maple syrup, lemongrass, salt and pepper into bowl and mix well

Pat and dry tofu and cut into cubes

Place tofu into marinade and leave for 30 mins. After 30 mins rotate tofu and leave for a further 30 min.

Once Dough has doubled in size, tip on to lightly floured surface

Gently press out the air with your fingers

Roll in to a long sausage shape and divide into 8

Roll into balls and cover for 30 mins

Using a rolling pin gently roll the dough balls into ¼ cm long ovals. Place the baking paper off cuts into the centre and fold over

Place in steamer and leave for another 30 mins

Finely dice some red cabbage, spring onion and red pepper

Half fill a pot of cold water and place steamer on top.  Bring to simmer and then put timer on for 10 mins. Once timer ends take off the heat and leave for a further 5 mins before revealing. DO NOT REMOVE LID AT ANY STAGE OF THE COOKING PROCESS

Heat up 2 tbs of oil in a pan over medium heat, and add tofu.  Fry for about 5mins on each side.

Unveil your fluffy bao buns

Stuff with pickled vegetables, vegan mayo, tofu, sliced vegetables, coriander and a squeeze of lime.

Enjoy!

Check out our recipe tutorial video here

If you give this dish a go, don’t forget to tag us @vinylcafeldn on Instagram

Read more

Enquiry

What do we call you by?

How do we reach you?

Where do you live on the internet?

Our business is connecting great artists and creatives. If you let us know who you are, and what you're about, we'll know how we can help.

Submit
Submit