Simple Way to Make Favorite Steamed Tofu and Vegetable Buns (Macrobiotic & Vegan Recipe)

Hey everyone, welcome to my recipe site. Today I will show you a way to prepare a special dish, Steamed Tofu and Vegetable Buns (Macrobiotic & Vegan Recipe). This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.

Steamed Tofu and Vegetable Buns (Macrobiotic & Vegan Recipe) Recipe. Repeat with the rest of the buns, keeping the steamed buns warm as they finish by covering with a towel. Sear the tofu: Remove the tofu from the marinade and pat dry with paper towels.

You can cook Steamed Tofu and Vegetable Buns (Macrobiotic & Vegan Recipe) using 16 ingredients and 15 steps. Here is how you achieve that.

Ingredients of Steamed Tofu and Vegetable Buns (Macrobiotic & Vegan Recipe)

1. Prepare of Manju dough.
2. Make ready 150 grams of ◆Whole wheat flour.
3. Make ready 150 grams of ◆Bread (strong) flour.
4. You need 4 grams of ◆Salt.
5. Prepare 5 grams of ◆Dry yeast.
6. You need 15 grams of Beet sugar syrup (beet sugar).
7. Take 180 ml of Hot water (warmed to the touch).
8. Take of Ingredients.
9. You need 150 grams of Tofu.
10. Make ready 1/4 of Cabbage.
11. Make ready 2 of Dried shiitake mushrooms.
12. Prepare 50 grams of Green onion or scallion.
13. You need 1 piece of Ginger.
14. Prepare 2 tsp of Soy sauce.
15. Take 1 tbsp of Salt (for cabbage).
16. You need 1 tsp of Sesame oil.

Add the filling and close the wrapper in the shape of a bun.Don't forget to coat the shredded vegetables with oil before adding salt.This prevents the vegetables from releasing.Steamed Tofu and Vegetable Buns (Macrobiotic & Vegan Recipe) step by step [Making the dough] Combine all ingredients and mix well.

Steamed Tofu and Vegetable Buns (Macrobiotic & Vegan Recipe) step by step

1. [Making the dough] Combine all ◆ ingredients and mix well..
2. Dissolve beet sugar syrup in water that's warm to the touch, add the hot water to the flour from Step 1 and knead..
3. When the dough clumps up into one piece, keep it in a warm place and let it sit for the first proofing..
4. Finely chop up the cabbage, sprinkle 1 tablespoon of salt and let it sit for 30 minutes..
5. Strain excess water from the tofu by placing a weight on top of the tofu. (You can also briefly microwave the tofu.) Finely chop up the rest of the ingredients..
6. After letting the cabbage sit for 30 minutes, there will be some excess water coming out, so drain the excess water using a kitchen towel..
7. Stir-fry the ingredients in the order of ginger →dried shiitake mushrooms→green onion→tofu→and then cabbage. Season with salt, soy sauce and sesame oil..
8. Punch down the dough after the proofing and divide it into 6 portions. Let it sit for another 10 minutes..
9. [Shape] Roll out the dough into a round shape using a rolling pin. Roll out into about a thickness of 5 mm..
10. Place the ingredients from Step 7 in the middle. Make sure not to put in too much filling, because you will not be able to wrap it..
11. Stick together the side closest to you and the opposite side..
12. Then stick both left and right sides of the dough together to the middle..
13. Fold in the round part of the dough and stick them together to the middle, then the shaping is done! Let the dough sit in a warm place for 30 to 40 minutes for the second proofing..
14. After proofing, steam in a heated steamer for 15 to 20 minutes. Then you're all done!.
15. It should look like this when it is ready..

Use any ingredients you like for the filling.The seasoning for this recipe is not strong, so adjust it to your liking. [When making this in a fry pan].Steamed Tofu and Vegetable Buns (Macrobiotic & Vegan Recipe) instructions [Making the dough] Combine all ingredients and mix well.

When the dough clumps up into one piece, keep it in a warm place and let it sit for the first proofing.These vegetarian gua bao are a twist on classic braised pork belly gua bao.Instead of pork, the bao (steamed buns) are filled with pan-fried teriyaki tofu and quick pickled vegetables.If at all possible, use a scale to weigh the ingredients for the dough.You'll get the most consistent results this way.