All recipes are deliciously vegan.

Find VRC | veganrecipeclub.org.uk on YouTubeFind VRC | veganrecipeclub.org.uk on InstagramFind VRC | veganrecipeclub.org.uk on FacebookFind VRC | veganrecipeclub.org.uk on Twitter

Bao Buns with Sticky Tofu

kid friendly
2 spoon difficulty rating

120

Serves:

Bao Buns with Sticky Tofu

This dish needs little introduction... light fluffy Chinese boa buns packed full of crunchy veg and sticky tofu! Perfect as a starter or eat as a main. You can also cheat with this dish and buy the boa buns ready-made... not as much fun though! 

Ingredients: 

Bao buns

(follow this recipe or buy frozen from Asian supermarkets... check they're vegan)

  • 350g/2½ cups plain flour
  • 3 tbsp sugar
  • 1½ tsp dried active yeast
  • 50ml/¼ cup soya milk
  • 2 tbsp vegetable oil
  • 200ml/¾ cup warm water
  • 1½ tsp baking powder

Sticky tofu 

  • 800g firm tofu, drained and patted dry
  • 2 onions, finely diced
  • 3 fresh red chilli, finely sliced
  • 3 cloves garlic, finely chopped
  • 3 tbsp ginger, peeled and grated
  • 100ml/½ cup soya sauce
  • 2 tbsp sugar or vegan syrup (eg agave) 
  • Juice of half lime

Optional decoration/filling: fresh coriander, fresh chilli, finely sliced raddish, chopped peanuts, slices of cucumber and carrot, red cabbage, sweet chilli sauce

Method: 

Bao Buns

  1. In a large mixing bowl add the flour and salt (don't add the baking powder at this stage as this comes later on in the method). 
  2. In a jug, mix the oil, water, yeast, soya milk and sugar and set aside for a couple of minutes. 
  3. Pour the liquids in the jug into the flour and mix together. Scoop everything together with your hands and then form into a ball. 
  4. On a floured surface knead for around 10 minutes until you have a smooth, soft dough. You might need to add a little more flour or water depending on how sticky or dry your dough is. 
  5. Put the dough back in the bowl, cover with a tea towel and leave to rise until it has doubled in size (between 1-2 hours). 
  6. When risen, tip it onto a flowered surface, flatten it out and then sprinkle over the baking powder. Knead it in until fully incorporated. 
  7. Divide the dough into around 12 small balls and then roll into ovals around 0.5cm thick (you can use a pastry cutter if they're really wonky).
  8. Fold each dough circle in half over a chopstick or wooden skewer and then remove the stick. 
  9. Cut out a piece of baking parchment to fit each bun. Place two circles at a time into a steamer basket (or two on each layer if you have a multi-layer steamer) and steam for around 8 minutes. 
  10. Repeat until all the buns are steamed. 

Sticky Tofu

  1. Cut the tofu into 12 slices (around 0.5cm thick) and then fry in oil until golden on both sides and has a thin crust. Set aside until later. 
  2. Fry the onion, ginger and chilli until soft and golden. Add the garlic and cook for a further couple of minutes. 
  3. Add the soya sauce, sugar and lime juice and stir through. 
  4. Add the tofu back to the pan and thoroughly cover in the sauce. 

Assembly

  1. Put a slice of sticky tofu into each bun and then fill with other optional extras. 
  2. Serve with sweet chilli sauce and enjoy. 

 

 

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 13 of 13
Cashew Cream & Beetroot Crostini

Cashew Cream & Beetroot Crostini

These tasty treats make for a delicious starter to any meal but particularly at Christmas! The sweet roasted beetroot combined...See recipe »
Domoda (Gambian Peanut Stew)

Domoda (Gambian Peanut Stew)

One of the Vegan Recipe Club team recently visited The Gambia and was delighted to find this vegan stew as...See recipe »
Bao Buns with Sticky Tofu

Bao Buns with Sticky Tofu

This dish needs little introduction... light fluffy Chinese boa buns packed full of crunchy veg and sticky tofu! Perfect as...See recipe »
Thai Rendang Curry

Thai Rendang Curry

This is a simplified version of a Thai street food dish. The combination of aubergine, lemongrass, tamarind, coconut milk, sugar...See recipe »
Smoky Vegan Cassoulet

Smoky Vegan Cassoulet

Cassoulet is a traditional white bean dish originating in the south of France. To add substance to this vegan version...See recipe »
Lavender Panna Cotta with Caramelised Cinnamon Figs

Lavender Panna Cotta with Caramelised Cinnamon Figs

When we designed our vegan chalet menu , we wanted a blend of simple, plant-based meals and a few versions...See recipe »
Fluffy Pumpkin Pancakes

Fluffy Pumpkin Pancakes

These pancakes have been described as 'heavenly'... fluffy, sweet and moist... thick American-style... what better way to enjoy your left...See recipe »
Pumpkin & Chickpea Burgers

Pumpkin & Chickpea Burgers

What a tasty, healthy way to use up that left over pumpkin. These burgers are fun to make, very easy...See recipe »
Roast Pumpkin Salad with Tahini Dressing

Roast Pumpkin Salad with Tahini Dressing

This salad is so addictive... we challenge you not to eat the whole thing in one sitting! The sweet pumpkin...See recipe »
Beetroot & 'Ricotta' Ravioli with Pistachio, Mint Pesto

Beetroot & 'Ricotta' Ravioli with Pistachio, Mint Pesto

This is a very fancy dish that will impress at any dinner party and at the same time it’s super...See recipe »
Crispy Sesame-Coated Baked Tofu

Crispy Sesame-Coated Baked Tofu

This recipe is everything you want in a tofu dish - it's quick and easy, really healthy, crispy on the...See recipe »
Açai Berry Cheesecake

Açai Berry Cheesecake

Award-winning brand Sambazon , has partnered with vegan chef and influencer Gaz Oakley, also known as the Avant-Garde Vegan ,...See recipe »