How to Make Favorite Tofu Shiitake Mushrooms Vegan Bao Buns (Chinese Steamed Buns)
date: 2020-09-05T22:59:13.278Z
image: https://img-global.cpcdn.com/recipes/44edbbf8fe312050/751x532cq70/tofu-shiitake-mushrooms-vegan-bao-buns-chinese-steamed-buns-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/44edbbf8fe312050/751x532cq70/tofu-shiitake-mushrooms-vegan-bao-buns-chinese-steamed-buns-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/44edbbf8fe312050/751x532cq70/tofu-shiitake-mushrooms-vegan-bao-buns-chinese-steamed-buns-recipe-main-photo.jpg
author: Don Hines
ratingvalue: 4
reviewcount: 33491
recipeingredient:
- " For the Buns" - "3 cups all purpose flour" - "1 tsp salt" - "1 tsp baking powder" - "1 tbsp or more sugar" - "1 and 12 tsp active dry yeasts" - "1 cup warm water" - "1 and 12 tbsp vegetables oil" - " For the vegan tofu shiitake mushroom filling" - "1/2 tofu from 1 packaged firm tofu shredded or cut tiny in cubed" - "8-10 Shiitake mushrooms dry or fresh I used the dry one" - "2 tbsp hoisin sauce you can put more or less as you like" - "to taste Soy sauce" - "1 tbsp or more sugar this filling is little bit sweet" - " Sriracha optional" - "1 tsp lime juice" - " Oil" - " For serving" - " Shredded purple cabbage optional" - " Carrot pickles optional" - " Chopped Cilantrobasil I skipped it because I dont have them in hand" - " Chopped green onion"
recipeinstructions:
- "For the Dough: Mixed together warm water, yeast, and sugar. Stirring well then let it sit for about 10-15 minutes." - "While waiting for the yeast mixture activated. Let’s prepare the dry ingredients. In a mixing bowl or stand mixer add and stir all the dry ingredients. Then add the oil and yeast mixture. Knead at low speed until the dough comes together, soft but not sticky. Continue knead until the dough pulls away from the sides of the bowl and is soft and smooth." - "Transfer the dough to lightly greased bowl and covers with a plastic wrap. Let it rise in warm and draft-free place for about 1 hour or until doubled in size." - "While waiting for the dough rises, let’s start making the filling. Coat the bottom of the skillet with oil in a medium heat." - "When the oil is hot place the shredded tofu, cook them until it turns golden brown. Set asides. Add a little bit oil in the skillet then sautéed the mushroom until just brown. Then add the tofu back into skillet and mix it up. Add the hoisin sauce, soy sauce, sriracha, and sugar. Combine together add the lemon juice and mix them well. Taste it before turn of the heat. Set asides." - "Now back to the dough. Once the dough has risen in double size. Divide in half. Remove half from the bowl and divide into sixth." - "Roll one of the sixth in to a ball then flatten it use your hand. Using a rolling pin to roll the ball into 3-4 inches around. Brush the top with oil, then fold in half. Then transfer to a piece parchment paper. Do the same way for the rest of the dough. You will have 12 around. Cover with cloth or plastics wrap, let it rest for 20 -30 minutes or more." - "Using the steamer (I used Bamboo steamer), transfer all the buns in the steamer. Make sure to not over crowded. Place the lid on it.Then bring the water to a boil and steam the bun for 10-12 minutes. Carefully removed the lid and take off the buns from the steamer." - "To assembly the bao buns with the filling: Carefully open buns and spread with purple cabbage the fill with the vegan filling mixture then top with the carrot pickles, and sprinkle with chopped green onion. And your bao buns are done and ready to serve. Enjoy!" - "Note: Btw, I was using only 1/2 dough because it was too much for two of us. So I placed the half dough into refrigerator. And I will make them again tomorrow since I still have the filling." - "HappyCooking!"
categories:
- Recipe
tags:
- tofu - shiitake - mushrooms
katakunci: tofu shiitake mushrooms
nutrition: 181 calories
recipecuisine: American
preptime: "PT23M"
cooktime: "PT42M"
recipeyield: "1"
recipecategory: Lunch
---
Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to prepare a special dish, tofu shiitake mushrooms vegan bao buns (chinese steamed buns). It is one of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This will be really delicious.
Tofu Shiitake Mushrooms Vegan Bao Buns (Chinese Steamed Buns) is one of the most popular of current trending foods in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Tofu Shiitake Mushrooms Vegan Bao Buns (Chinese Steamed Buns) is something which I've loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can have tofu shiitake mushrooms vegan bao buns (chinese steamed buns) using 22 ingredients and 11 steps. Here is how you cook that.
##### The ingredients needed to make Tofu Shiitake Mushrooms Vegan Bao Buns (Chinese Steamed Buns):
1. Take For the Buns: 1. Take 3 cups all purpose flour 1. Get 1 tsp salt 1. Prepare 1 tsp baking powder 1. Take 1 tbsp or more sugar 1. Get 1 and 1/2 tsp active dry yeasts 1. Take 1 cup warm water 1. Prepare 1 and 1/2 tbsp vegetables oil 1. Make ready For the vegan tofu shiitake mushroom filling: 1. Get 1/2 tofu from 1 packaged firm tofu (shredded or cut tiny in cubed) 1. Get 8-10 Shiitake mushrooms (dry or fresh. I used the dry one) 1. Make ready 2 tbsp hoisin sauce (you can put more or less, as you like) 1. Take to taste Soy sauce 1. Make ready 1 tbsp or more sugar (this filling is little bit sweet) 1. Get Sriracha (optional) 1. Make ready 1 tsp lime juice 1. Make ready Oil 1. Make ready For serving: 1. Get Shredded purple cabbage (optional) 1. Get Carrot pickles (optional) 1. Make ready Chopped Cilantro/basil (I skipped it, because I don’t have them in hand) 1. Get Chopped green onion
##### Instructions to make Tofu Shiitake Mushrooms Vegan Bao Buns (Chinese Steamed Buns):
1. For the Dough: Mixed together warm water, yeast, and sugar. Stirring well then let it sit for about 10-15 minutes. 1. While waiting for the yeast mixture activated. Let’s prepare the dry ingredients. In a mixing bowl or stand mixer add and stir all the dry ingredients. Then add the oil and yeast mixture. Knead at low speed until the dough comes together, soft but not sticky. Continue knead until the dough pulls away from the sides of the bowl and is soft and smooth. 1. Transfer the dough to lightly greased bowl and covers with a plastic wrap. Let it rise in warm and draft-free place for about 1 hour or until doubled in size. 1. While waiting for the dough rises, let’s start making the filling. Coat the bottom of the skillet with oil in a medium heat. 1. When the oil is hot place the shredded tofu, cook them until it turns golden brown. Set asides. Add a little bit oil in the skillet then sautéed the mushroom until just brown. Then add the tofu back into skillet and mix it up. Add the hoisin sauce, soy sauce, sriracha, and sugar. Combine together add the lemon juice and mix them well. Taste it before turn of the heat. Set asides. 1. Now back to the dough. Once the dough has risen in double size. Divide in half. Remove half from the bowl and divide into sixth. 1. Roll one of the sixth in to a ball then flatten it use your hand. Using a rolling pin to roll the ball into 3-4 inches around. Brush the top with oil, then fold in half. Then transfer to a piece parchment paper. Do the same way for the rest of the dough. You will have 12 around. Cover with cloth or plastics wrap, let it rest for 20 -30 minutes or more. 1. Using the steamer (I used Bamboo steamer), transfer all the buns in the steamer. Make sure to not over crowded. Place the lid on it.Then bring the water to a boil and steam the bun for 10-12 minutes. Carefully removed the lid and take off the buns from the steamer. 1. To assembly the bao buns with the filling: Carefully open buns and spread with purple cabbage the fill with the vegan filling mixture then top with the carrot pickles, and sprinkle with chopped green onion. And your bao buns are done and ready to serve. Enjoy! 1. Note: Btw, I was using only 1/2 dough because it was too much for two of us. So I placed the half dough into refrigerator. And I will make them again tomorrow since I still have the filling. 1. HappyCooking!
So that is going to wrap this up for this special food tofu shiitake mushrooms vegan bao buns (chinese steamed buns) recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
image: https://img-global.cpcdn.com/recipes/44edbbf8fe312050/751x532cq70/tofu-shiitake-mushrooms-vegan-bao-buns-chinese-steamed-buns-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/44edbbf8fe312050/751x532cq70/tofu-shiitake-mushrooms-vegan-bao-buns-chinese-steamed-buns-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/44edbbf8fe312050/751x532cq70/tofu-shiitake-mushrooms-vegan-bao-buns-chinese-steamed-buns-recipe-main-photo.jpg
author: Don Hines
ratingvalue: 4
reviewcount: 33491
recipeingredient:
- " For the Buns" - "3 cups all purpose flour" - "1 tsp salt" - "1 tsp baking powder" - "1 tbsp or more sugar" - "1 and 12 tsp active dry yeasts" - "1 cup warm water" - "1 and 12 tbsp vegetables oil" - " For the vegan tofu shiitake mushroom filling" - "1/2 tofu from 1 packaged firm tofu shredded or cut tiny in cubed" - "8-10 Shiitake mushrooms dry or fresh I used the dry one" - "2 tbsp hoisin sauce you can put more or less as you like" - "to taste Soy sauce" - "1 tbsp or more sugar this filling is little bit sweet" - " Sriracha optional" - "1 tsp lime juice" - " Oil" - " For serving" - " Shredded purple cabbage optional" - " Carrot pickles optional" - " Chopped Cilantrobasil I skipped it because I dont have them in hand" - " Chopped green onion"
recipeinstructions:
- "For the Dough: Mixed together warm water, yeast, and sugar. Stirring well then let it sit for about 10-15 minutes." - "While waiting for the yeast mixture activated. Let’s prepare the dry ingredients. In a mixing bowl or stand mixer add and stir all the dry ingredients. Then add the oil and yeast mixture. Knead at low speed until the dough comes together, soft but not sticky. Continue knead until the dough pulls away from the sides of the bowl and is soft and smooth." - "Transfer the dough to lightly greased bowl and covers with a plastic wrap. Let it rise in warm and draft-free place for about 1 hour or until doubled in size." - "While waiting for the dough rises, let’s start making the filling. Coat the bottom of the skillet with oil in a medium heat." - "When the oil is hot place the shredded tofu, cook them until it turns golden brown. Set asides. Add a little bit oil in the skillet then sautéed the mushroom until just brown. Then add the tofu back into skillet and mix it up. Add the hoisin sauce, soy sauce, sriracha, and sugar. Combine together add the lemon juice and mix them well. Taste it before turn of the heat. Set asides." - "Now back to the dough. Once the dough has risen in double size. Divide in half. Remove half from the bowl and divide into sixth." - "Roll one of the sixth in to a ball then flatten it use your hand. Using a rolling pin to roll the ball into 3-4 inches around. Brush the top with oil, then fold in half. Then transfer to a piece parchment paper. Do the same way for the rest of the dough. You will have 12 around. Cover with cloth or plastics wrap, let it rest for 20 -30 minutes or more." - "Using the steamer (I used Bamboo steamer), transfer all the buns in the steamer. Make sure to not over crowded. Place the lid on it.Then bring the water to a boil and steam the bun for 10-12 minutes. Carefully removed the lid and take off the buns from the steamer." - "To assembly the bao buns with the filling: Carefully open buns and spread with purple cabbage the fill with the vegan filling mixture then top with the carrot pickles, and sprinkle with chopped green onion. And your bao buns are done and ready to serve. Enjoy!" - "Note: Btw, I was using only 1/2 dough because it was too much for two of us. So I placed the half dough into refrigerator. And I will make them again tomorrow since I still have the filling." - "HappyCooking!"
categories:
- Recipe
tags:
- tofu - shiitake - mushrooms
katakunci: tofu shiitake mushrooms
nutrition: 181 calories
recipecuisine: American
preptime: "PT23M"
cooktime: "PT42M"
recipeyield: "1"
recipecategory: Lunch
---
Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to prepare a special dish, tofu shiitake mushrooms vegan bao buns (chinese steamed buns). It is one of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This will be really delicious.
Tofu Shiitake Mushrooms Vegan Bao Buns (Chinese Steamed Buns) is one of the most popular of current trending foods in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Tofu Shiitake Mushrooms Vegan Bao Buns (Chinese Steamed Buns) is something which I've loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can have tofu shiitake mushrooms vegan bao buns (chinese steamed buns) using 22 ingredients and 11 steps. Here is how you cook that.
##### The ingredients needed to make Tofu Shiitake Mushrooms Vegan Bao Buns (Chinese Steamed Buns):
1. Take For the Buns: 1. Take 3 cups all purpose flour 1. Get 1 tsp salt 1. Prepare 1 tsp baking powder 1. Take 1 tbsp or more sugar 1. Get 1 and 1/2 tsp active dry yeasts 1. Take 1 cup warm water 1. Prepare 1 and 1/2 tbsp vegetables oil 1. Make ready For the vegan tofu shiitake mushroom filling: 1. Get 1/2 tofu from 1 packaged firm tofu (shredded or cut tiny in cubed) 1. Get 8-10 Shiitake mushrooms (dry or fresh. I used the dry one) 1. Make ready 2 tbsp hoisin sauce (you can put more or less, as you like) 1. Take to taste Soy sauce 1. Make ready 1 tbsp or more sugar (this filling is little bit sweet) 1. Get Sriracha (optional) 1. Make ready 1 tsp lime juice 1. Make ready Oil 1. Make ready For serving: 1. Get Shredded purple cabbage (optional) 1. Get Carrot pickles (optional) 1. Make ready Chopped Cilantro/basil (I skipped it, because I don’t have them in hand) 1. Get Chopped green onion
##### Instructions to make Tofu Shiitake Mushrooms Vegan Bao Buns (Chinese Steamed Buns):
1. For the Dough: Mixed together warm water, yeast, and sugar. Stirring well then let it sit for about 10-15 minutes. 1. While waiting for the yeast mixture activated. Let’s prepare the dry ingredients. In a mixing bowl or stand mixer add and stir all the dry ingredients. Then add the oil and yeast mixture. Knead at low speed until the dough comes together, soft but not sticky. Continue knead until the dough pulls away from the sides of the bowl and is soft and smooth. 1. Transfer the dough to lightly greased bowl and covers with a plastic wrap. Let it rise in warm and draft-free place for about 1 hour or until doubled in size. 1. While waiting for the dough rises, let’s start making the filling. Coat the bottom of the skillet with oil in a medium heat. 1. When the oil is hot place the shredded tofu, cook them until it turns golden brown. Set asides. Add a little bit oil in the skillet then sautéed the mushroom until just brown. Then add the tofu back into skillet and mix it up. Add the hoisin sauce, soy sauce, sriracha, and sugar. Combine together add the lemon juice and mix them well. Taste it before turn of the heat. Set asides. 1. Now back to the dough. Once the dough has risen in double size. Divide in half. Remove half from the bowl and divide into sixth. 1. Roll one of the sixth in to a ball then flatten it use your hand. Using a rolling pin to roll the ball into 3-4 inches around. Brush the top with oil, then fold in half. Then transfer to a piece parchment paper. Do the same way for the rest of the dough. You will have 12 around. Cover with cloth or plastics wrap, let it rest for 20 -30 minutes or more. 1. Using the steamer (I used Bamboo steamer), transfer all the buns in the steamer. Make sure to not over crowded. Place the lid on it.Then bring the water to a boil and steam the bun for 10-12 minutes. Carefully removed the lid and take off the buns from the steamer. 1. To assembly the bao buns with the filling: Carefully open buns and spread with purple cabbage the fill with the vegan filling mixture then top with the carrot pickles, and sprinkle with chopped green onion. And your bao buns are done and ready to serve. Enjoy! 1. Note: Btw, I was using only 1/2 dough because it was too much for two of us. So I placed the half dough into refrigerator. And I will make them again tomorrow since I still have the filling. 1. HappyCooking!
So that is going to wrap this up for this special food tofu shiitake mushrooms vegan bao buns (chinese steamed buns) recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
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