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

Hello everybody, welcome to my recipe site. Today I will show you how 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 will be really delicious.

Steamed Tofu and Vegetable Buns (Macrobiotic & Vegan Recipe) Recipe. The spicy seared tofu, crisp refreshing veggies, and soft steamed buns are an outstanding combination that will make this your go-to vegan crowd-pleaser. These handmade vegan bao buns with pickled vegetables are incredibly flavorful and fun to make.

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

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

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

If you go into any big city market, you will find these buns.In a large skillet, heat vegetable oil over medium heat and add the mushrooms.These tofu steamed buns are pillowy soft buns filled with tofu, red onion, and a sweet and spicy sauce.Steamed Tofu with Ground Pork - silkly tofu with generous toppings of ground pork, dried shrimp and fresh scallions. · Spicy Hunan Steamed Tofu and Mushrooms is an incredibly flavorful, protein-packed, umami vegan dish that may just be better than the original fish dish that inspired it!

Steamed Tofu and Vegetable Buns (Macrobiotic & Vegan Recipe) instructions

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..

As one of the most popular and humble Chinese ingredients, we eat tofu around the year.Silken tofu can be broken very easily, cutting in serving plate can avoid.Hot steamed buns is a very popular dish all over China.

Top steamed-tofu-with-vegetables recipes just for you.Mabo tofu, a tofu and vegetable stew with a gravy sauce, is one of the most popular homecooked dishes in Japan.This recipe, inspired from a dish made by Marrying traditional wisdom and modern scientific and medical research, a vegan macrobiotic approach recognizes the profound effects food.Heat the vegetable broth and stir in chile sauce, rice wine and lime juice.Place the finished bok choy in a bowl, drizzle with the broth, cover and let rest.