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Vegan tofu Bao buns with marinated vegetables and creamy almond sauce https://www.metro.ca/userfiles/image/recipes/bao-buns-vegetaliens-tofu-legumes-marines-11160.jpg PT45M PT50M PT3H35M
Prepare the dough for the bunsIn a bowl, combine the flour, cornstarch, icing sugar, baking powder, yeast.Add the warm water and oil and mix until you get a slightly sticky dough. Shape by hand or knead (using a stand mixer) for 5 to 10 minutes or until the dough is elastic and the texture is consistent. If the dough is still sticky when kneading, add 1 to 2 tablespoons of flour.Add the dough back in the bowl and cover with a damp cloth. Proof the dough in a warm area (for instance, in an oven that’s turned off with the light on) for 90 minutes to 2 hours or until the dough has doubled in size.Meanwhile, prepare the marinated vegetables and creamy sauce.Add all the vegetables in a bowl and add the cider vinegar, maple syrup, and salt. Lightly toss with your fingertips in order to soften the vegetables. Set aside.For the sauce, add all the ingredients in a bowl. Whisk with a fork or until you get a smooth texture. Set aside.Shape the buns:Remove the dough from the bowl and transfer to a lightly floured workspace. Knead the dough with your hands for about 2 minutes in order to remove as much air as possible. Use a rolling pin to roll out the dough into a thin layer of about 1 to 1.5 cm. Use a brush to coat the surface with a bit of vegetable oil.Use a cookie cutter or glass to cut disks of about 8 to 10 cm in diameter out of the dough. Place each disk on a piece of parchment paper and fold in two to shape into a bun. Use the scraps of remaining dough to shape other disks if needed (you should get 8 to 10 disks).Proof the buns for another 15 to 30 minutes.Meanwhile, prepare the tofu:Cut the tofu in two horizontally, then cut into thin slices.In a pan on medium high, heat the oil. Add the thin slices of tofu and season with a bit salt. Cook for 2 to 3 minutes, or until slightly golden. Flip and repeat. Remove from the heat and set aside.Cooking the buns:Heat the water in a medium sized pot. When the water is boiling, place 4 buns (on the pieces of parchment paper of prevent them from sticking) in a bamboo steamer, making sure to leave space between each bun. Cook for 10-12 minutes or until the buns have swelled. Repeat with the remaining buns.Assembly:Add a few slices of grilled tofu in each bun. Top with marinated vegetables and creamy sauce. Garnish with sesame seeds (optional). Serve the remaining marinated vegetables on the side.Notes:The buns can be cooked ahead of time and simply steamed for 5 minutes before serving.If the buns don’t stay folded in two and split open when cooking, simply top them like you would toast or a sandwich.Source: Loounie
8-12
5 1 5 5
buns 2 cups (500 ml) all purpose flour 1 cup (125 ml) cornstarch 1/4 cup (60 ml) icing sugar 3 teaspoon (15 ml) baking powder 1 teaspoon (5 ml) instant yeast 1 cup (250 ml) warm water 1/4 cup (60 ml) vegetable oil marinated vegetables 2 carrot julienned 2 Lebanese cucumber or 1/2 cucumber julienned 1/2 cup (125 ml) red cabbage thinly sliced 1 scallions julienned 2 tablespoon (30 ml) Irresistibles rice vinegar 1 tablespoon (15 ml) maple syrup 1 pinch salt creamy almond sauce 1/4 cup (60 ml) almond butter 2 tablespoon (30 ml) soy sauce or tamari 2 tablespoon (30 ml) Irresistibles rice vinegar 1 tablespoon (15 ml) maple syrup 1 teaspoon (5 ml) hot sauce tofu 1/2 pkg extra firm tofu 2 tablespoon (30 ml) vegetable oil to taste salt
Vegan tofu Bao buns with marinated vegetables and creamy almond sauce

Vegan tofu Bao buns with marinated vegetables and creamy almond sauce

Rate this recipe
1 Vote
8-12
Main
0:45
Preparation
0:50
COOKING
3:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • buns
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  • 2 cups
    (500 ml)
    all purpose flour
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  • 1 cup
    (125 ml)
    cornstarch
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  • 1/4 cup
    (60 ml)
    icing sugar
  • 3 teaspoon
    (15 ml)
    baking powder
  • 1 teaspoon
    (5 ml)
    instant yeast
  • 1 cup
    (250 ml)
    warm water
  • 1/4 cup
    (60 ml)
    vegetable oil
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  • marinated vegetables
  • 2
    carrot julienned
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  • 2
    Lebanese cucumber or 1/2 cucumber julienned
  • 1/2 cup
    (125 ml)
    red cabbage thinly sliced
  • 1
    scallions julienned
  • 2 tablespoon
    (30 ml)
    Irresistibles rice vinegar
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  • 1 tablespoon
    (15 ml)
    maple syrup
  • 1 pinch
    salt

  • creamy almond sauce
  • 1/4 cup
    (60 ml)
    almond butter
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  • 2 tablespoon
    (30 ml)
    soy sauce or tamari
  • 2 tablespoon
    (30 ml)
    Irresistibles rice vinegar
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  • 1 tablespoon
    (15 ml)
    maple syrup
  • 1 teaspoon
    (5 ml)
    hot sauce

  • tofu
  • 1/2 pkg
    extra firm tofu
  • 2 tablespoon
    (30 ml)
    vegetable oil
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  • to taste
    salt
Imprimer ma sélection

Preparation

Prepare the dough for the buns

In a bowl, combine the flour, cornstarch, icing sugar, baking powder, yeast.

Add the warm water and oil and mix until you get a slightly sticky dough. Shape by hand or knead (using a stand mixer) for 5 to 10 minutes or until the dough is elastic and the texture is consistent. If the dough is still sticky when kneading, add 1 to 2 tablespoons of flour.

Add the dough back in the bowl and cover with a damp cloth. Proof the dough in a warm area (for instance, in an oven that’s turned off with the light on) for 90 minutes to 2 hours or until the dough has doubled in size.

Meanwhile, prepare the marinated vegetables and creamy sauce.

Add all the vegetables in a bowl and add the cider vinegar, maple syrup, and salt. Lightly toss with your fingertips in order to soften the vegetables. Set aside.

For the sauce, add all the ingredients in a bowl. Whisk with a fork or until you get a smooth texture. Set aside.

Shape the buns:

Remove the dough from the bowl and transfer to a lightly floured workspace. Knead the dough with your hands for about 2 minutes in order to remove as much air as possible. Use a rolling pin to roll out the dough into a thin layer of about 1 to 1.5 cm. Use a brush to coat the surface with a bit of vegetable oil.

Use a cookie cutter or glass to cut disks of about 8 to 10 cm in diameter out of the dough. Place each disk on a piece of parchment paper and fold in two to shape into a bun. Use the scraps of remaining dough to shape other disks if needed (you should get 8 to 10 disks).

Proof the buns for another 15 to 30 minutes.

Meanwhile, prepare the tofu:

Cut the tofu in two horizontally, then cut into thin slices.

In a pan on medium high, heat the oil. Add the thin slices of tofu and season with a bit salt. Cook for 2 to 3 minutes, or until slightly golden. Flip and repeat. Remove from the heat and set aside.

Cooking the buns:

Heat the water in a medium sized pot. When the water is boiling, place 4 buns (on the pieces of parchment paper of prevent them from sticking) in a bamboo steamer, making sure to leave space between each bun. Cook for 10-12 minutes or until the buns have swelled. Repeat with the remaining buns.

Assembly:

Add a few slices of grilled tofu in each bun. Top with marinated vegetables and creamy sauce. Garnish with sesame seeds (optional). Serve the remaining marinated vegetables on the side.

Notes:

The buns can be cooked ahead of time and simply steamed for 5 minutes before serving.

If the buns don’t stay folded in two and split open when cooking, simply top them like you would toast or a sandwich.

Source: Loounie

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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