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    Tofu Bao with Pickled Vegetables

    • Firm Tofu
    • Entertain with Tofu
    • Ethnic Cuisine

    Worth the extra effort, these soft and tender steamed bao buns are filled with soy-marinated tofu and pickled veggies for an impressive meal that’s sure to please your guests.



    Bao Buns
    3 cups all- purpose flour
    2 tbsp granulated sugar
    1 tbsp instant quick-rising yeast
    1 tsp baking powder
    1 tsp salt
    2 tbsp grapeseed oil
    2 tbsp sesame oil , divided
    1 pkg. Sunrise Firm Tofu
    ⅓ cup soy sauce
    ¼ cup rice wine vinegar
    1 tbsp fresh gingerroot , minced
    3 cloves garlic , minced
    1 tbsp Chinese five-spice powder
    1 tbsp granulated sugar
    ½ tsp salt
    ½ tsp black pepper
    2 tbsp grapeseed oil
    Pickled Vegetables
    ½ cup rice wine vinegar
    1 tbsp granulated sugar
    1 tsp salt
    2 jalapeño peppers , seeded and julienned
    ½ cup carrot , julienned
    ½ cup daikon radish , julienned
    ½ cup red onion , julienned
    Tofu Bao
    ¾ cup hoisin sauce
    ½ cup cucumber , thinly sliced
    3 green onions , thinly sliced
    ¼ cup fresh cilantro leaves , torn
    1 tbsp sesame seeds , toasted


    1. In large bowl, whisk together 3 cups (750 mL) flour, sugar, yeast, baking powder and salt. Pour in 1 cup (250 mL) warm water and grapeseed oil. Stir until shaggy dough starts to form. Transfer dough to work surface and knead until smooth and elastic, about 5 to 8 minutes. Add 1 to 2 tbsp (15 to 30 mL) flour if dough is sticky.
    2. Transfer dough to clean bowl greased with 1 tbsp (15 mL) sesame oil. Cover and let rise for 1 1/2 to 2 hours or until doubled in volume.
    3.  Slice tofu into 16 even slices.
    4. In medium bowl, whisk together soy sauce, vinegar, garlic, ginger, five-spice powder, sugar, salt and pepper. Gently toss in tofu. Cover and marinate in refrigerator for at least 30 minutes.
    5. Pickled Vegetables: Meanwhile, in medium bowl, whisk together vinegar, sugar and salt. Toss in jalapeños, carrot, daikon and onion. Let stand for 15 to 20 minutes or until lightly pickled. Drain, cover and chill until ready to use.
    6. Cut out 16 (5-inch/12.5 cm) squares of parchment paper.
    7. When dough has doubled in volume, punch down and divide into 16 portions. Roll each portion into a ball.
    8. Working with one ball at a time, flatten and roll out to 4-inch (10 cm) circle. Brush top with a little of the remaining sesame oil. Lay an oiled chopstick across the middle of the circle. Fold to create taco shape. Slide out chopstick, leaving bun folded and transfer to prepared parchment square. Arrange squares on large baking sheet and cover with plastic wrap. Let buns rest for 15 to 20 minutes or until risen slightly.
    9. Fit bamboo steamer over wok with 2 inches of water; bring water to boil.
    10. Working in batches, arrange buns in steamer. Cover and steam for 8 to 10 minutes or until dough is puffed up and cooked through, and forms a skin. Carefully remove lid and transfer steamed buns to plate. Keep steamed buns warm by covering with clean kitchen towel.
    11. Remove tofu from marinade and pat tofu dry with paper towel.
    12. In large skillet set over high heat, heat oil. Cook tofu, flipping halfway, for 8 to 10 minutes or until browned on both sides.
    13. Serve tofu in steamed bao buns with hoisin sauce, cucumber, pickled vegetables, green onions, cilantro and sesame seeds.

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