There’s nothing quite like the comforting embrace of warm bao buns, especially when they’re filled with a savory blend of hoisin tofu. Picture this: a busy afternoon spent in the kitchen, with the tantalizing aroma of caramelized garlic and ginger wafting through the air, beckoning your family to gather around the table. That’s the beauty of these Steamed Vegan Hoisin Tofu Bao.
I first discovered this recipe during a downpour, the perfect day for a cozy cooking session. What started as an attempt to use up some pantry staples transformed into a delightful culinary gem. These bao are not just easy to prepare, but they also impress with their soft, pillowy texture and dynamic flavors.
If you’re seeking a crowd-pleaser that elevates your home-cooked meals, look no further. These buns are a feast for the senses—plump, juicy tofu enveloped in a tender dough that’s simply irresistible! Let’s dive into the steps to make these delicious bites that will surely make fast food a thing of the past.
Why are Steamed Vegan Hoisin Tofu Bao irresistible?
Comforting and warm, these bao bring a delightful twist to your mealtime. Unique flavors from the hoisin marinade and the caramelized tofu create an unforgettable taste explosion. Effortless preparation makes these buns perfect for any skill level—simply mix, fill, and steam! Versatile fillings allow you to customize based on what’s in your pantry. Plus, they make a show-stopping dish for gatherings, guaranteeing smiles all around. If you’re looking to impress or just soothe a craving, these bao are the answer!
Steamed Vegan Hoisin Tofu Bao Ingredients
For the Tofu Marinade
• Firm tofu – ensures a hearty texture that holds up during cooking.
• Tamari or soy sauce – adds a savory depth; tamari is gluten-free!
• Vegan hoisin – infuses a rich, sweet flavor into the tofu.
• Brown sugar – balances the savory elements with a touch of sweetness.
• Sambal Oelek – brings a heat punch; adjust to your spice preference.
• Toasted sesame oil – adds a nutty aroma that enhances the dish.
• Minced garlic – offers a fragrant kick, deeply flavoring the tofu.
• Minced ginger – complements the garlic for a warm, spicy backdrop.
• Water – helps in marinating and making the sauce smooth.
• Sweetened black vinegar or white rice vinegar – for tang; black vinegar has a unique flavor profile.
• Black pepper – elevates the overall taste with a hint of spice.
For the Bao Dough
• Active dry yeast – crucial for fluffiness; makes the bao light and airy.
• Agave nectar – a natural sweetener that activates the yeast.
• Warm water – helps dissolve the yeast and get it frothy.
• Ground flaxseed – serves as a vegan binding agent for a better texture.
• Dairy-free milk – almond, oat, or soy milk adds moisture without dairy.
• Granulated sugar – enhances sweetness and helps the yeast grow.
• Salted vegan butter – contributes richness; can be swapped with oil if needed.
• Table salt – essential for flavor balance in the dough.
• All-purpose flour – gives the dough structure; adjust for the right consistency.
• Canola oil – used for cooking the tofu, ensuring it doesn’t stick.
• Cornstarch – thickens the sauce for a glossy finish.
For the Filling
• Cilantro – adds freshness and brightness to the filling mix.
• Green onions – brings a mild onion flavor and a pop of color.
• White & black sesame seeds (optional) – for an aesthetic touch and crunch if pan-frying.
Get ready to create the most delicious Steamed Vegan Hoisin Tofu Bao that will leave your taste buds dancing in delight!
How to Make Steamed Vegan Hoisin Tofu Bao
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Mix the marinade ingredients together, creating a luscious blend of flavors. Use half to marinate the cubed tofu overnight or for at least several hours to intensify the taste.
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Heat canola oil in a non-stick skillet, then add the marinated tofu (setting aside the remaining marinade). Sauté until golden brown on the edges with a few crispy bits, roughly 5-7 minutes, adjusting for pan size as needed.
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Remove the browned tofu to a bowl and add the remaining marinade into the skillet. Reserve 2 tablespoons of this marinade and mix it with cornstarch to create a ‘slurry’ for thickening.
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Simmer the marinade gently. Once it’s bubbling, add the cornstarch slurry, continuing to stir until thickened, about 1-2 minutes. Pour this over the tofu in the bowl.
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Combine the yeast with 2 tablespoons of warm water and agave nectar. Let this sit for 10 minutes until it’s frothy and alive with bubbles!
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Whisk the ground flaxseed with the remaining warm water until it reaches an egg-like consistency, and incorporate this into the yeast mixture for added texture.
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Heat the non-dairy milk gently, dissolving the sugar, vegan butter, and salt into the warm mixture, then let it cool to around 120°F for the best yeast activation.
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Blend the milk mixture with the yeast and flax mixture, stirring until well-combined.
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Incorporate these wet ingredients into the bowl of your stand mixer, followed by about 3 cups of flour. If the dough looks sticky, add the remaining ½ cup of flour in ¼ cup increments until it’s manageable.
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Knead the dough with a dough hook for about 4 minutes until it forms a soft, smooth ball that’s not sticky. Cover the bowl and let it rise in a warm place for 1 ½ hours, or until doubled in size.
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Punch down the risen dough to remove excess air, then divide it into 20 equal pieces to prepare your bao.
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Combine the cooked tofu with chopped green onions and cilantro in a bowl, mixing well to distribute flavors.
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Flatten each piece of dough into a small disk. Place about ½ tablespoon of the filling into the center, then fold the edges together and twist at the top to seal your bun.
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Rest the filled baos, covered with a damp cloth or paper towel, for about 10 minutes to allow them to puff slightly.
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Arrange parchment paper in a bamboo steamer and carefully place the filled bao inside. Steam for approximately 18 minutes until perfectly fluffy and tender.
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(Optional) If you crave a crispy finish, dip the bottoms in water followed by sesame seeds. Heat a non-stick pan with a teaspoon or two of oil, then fry the bottoms for 2-3 minutes until golden and crunchy.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Steamed Vegan Hoisin Tofu Bao
Room Temperature: The steamed bao are best enjoyed fresh, but they can be kept at room temperature for up to 2 hours; place them in a covered dish to maintain moisture.
Fridge: Store leftover steamed bao in an airtight container in the fridge for up to 3 days. Reheat by steaming or microwaving with a damp paper towel to keep them soft.
Freezer: For longer storage, freeze the cooled steamed vegan hoisin tofu bao in a single layer on a baking sheet, then transfer to an airtight container for up to 3 months. Reheat from frozen by steaming for about 10 minutes.
Reheating: To reheat from the fridge or freezer, steaming is the best option to restore their fluffy texture. If microwaving, cover with a damp towel to prevent drying out.
What to Serve with Steamed Vegan Hoisin Tofu Bao?
For an extraordinary dining experience, explore these delightful pairings that enhance every bite.
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Crispy Asian Slaw: This refreshing salad adds a crunchy texture and bright flavors, elevating the bao’s savory filling.
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Spicy Szechuan Green Beans: Tender green beans tossed in a spicy garlic sauce provide a bold contrast, amplifying the dish’s dynamic taste.
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Savory Coconut Rice: Creamy coconut rice brings a hint of sweetness and a soft texture, balancing out the bao’s savory notes.
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Miso Soup: A warm bowl of miso soup with seaweed and tofu perfectly complements the bao’s flavors, creating an inviting, hearty meal.
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Chili Oil Drizzle: A drizzle of homemade chili oil not only adds a pop of color but also offers an extra kick that mingles beautifully with the bao.
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Refreshing Cucumber Salad: This light salad, dressed in rice vinegar, serves as a cooling contrast, enhancing the bao’s umami-rich filling.
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Herbal Tea: A fragrant jasmine or lemongrass tea provides a soothing drink option that pairs beautifully with the bold flavors of the tofu bao.
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Mochi Ice Cream: For dessert, the chewy texture and sweetness of mochi ice cream rounds off the meal with a playful twist that’s sure to delight.
Steamed Vegan Hoisin Tofu Bao Variations
Feel free to play around with these delicious twists to make the recipe your own!
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Spicy Kick: Add more Sambal Oelek or your favorite hot sauce to the marinade for an extra punch.
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Mushroom Medley: Replace half the tofu with finely chopped shiitake or oyster mushrooms for a rich, umami flavor.
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Nutty Addition: Fold in some crushed peanuts or walnuts into the filling for delightful texture and flavor.
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Herb Infusion: Swap cilantro for fresh basil or mint to give your filling a bright, aromatic touch.
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Sweet & Savory: Add diced pineapples or mango to the filling mix for a refreshing, fruity contrast to the savory tofu.
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Savory Greens: Toss in finely shredded kale or bok choy with the tofu to boost the nutritional value and texture.
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Cheesy Flavor: Sprinkle in some nutritional yeast for a cheesy taste without dairy.
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Colorful Veggies: Mix in shredded carrots or bell peppers to the filling for a pop of color and added crunch.
Explore these variations and let your creativity shine, because cooking should always be a fun adventure!
Expert Tips for Steamed Vegan Hoisin Tofu Bao
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Marination Matters: Marinate your tofu for a minimum of a few hours or overnight to absorb maximum flavor from the vegan hoisin marinade.
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Perfect Dough Texture: Ensure your dough isn’t too sticky. If it is, gradually add flour until the right consistency is achieved for your Steamed Vegan Hoisin Tofu Bao.
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Don’t Rush the Yeast: Allow your yeast mixture to froth for at least 10 minutes before adding it to the dough to ensure your bao are fluffy and light.
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Steam Wisely: Make sure your steamer basket is well-lined with parchment to prevent sticking and monitor the steaming time closely to avoid overcooking.
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Customize Fillings: Feel free to mix in other vegetables or proteins into your tofu filling to keep things interesting or to use up what you have on hand.
Make Ahead Options
These Steamed Vegan Hoisin Tofu Bao are perfect for meal prep, allowing you to delight in homemade flavors without the fuss during busy weeknights! You can marinate the tofu up to 24 hours ahead, letting those flavors soak in beautifully. Prepare the dough and shape your baos, then refrigerate them for up to 3 days before steaming. To maintain their quality, cover them tightly in the fridge to avoid drying out. When you’re ready to enjoy, simply steam the baos directly from the fridge for about 18 minutes. With these handy make-ahead options, you’ll have delicious, homemade bao at the ready with minimal effort!
Steamed Vegan Hoisin Tofu Bao Recipe FAQs
What type of tofu is best for this recipe?
Absolutely! Firm tofu is the best choice for making steamed vegan hoisin tofu bao, as it holds its shape well and gives that hearty, satisfying texture. Ensure it’s well-drained and pressed to remove excess moisture, which helps it absorb the marinade better.
How should I store leftover bao?
Very! You can store leftover steamed bao in an airtight container in the fridge for up to 3 days. Before reheating, use a damp paper towel in the microwave to keep them moist or steam them for a gentle refresh.
Can I freeze the steamed bao?
Absolutely! For freezing, first cool the steamed vegan hoisin tofu bao completely. Arrange them in a single layer on a baking sheet, freeze until solid, then transfer them to an airtight container or freezer bag. They will keep for up to 3 months. When you’re ready to enjoy, steam them directly from frozen for about 10 minutes until heated through.
What if my dough is too sticky?
If your dough feels too sticky during kneading, don’t worry! Gradually add extra flour, about ¼ cup at a time, until the dough reaches a soft and manageable consistency. You want it to be smooth and elastic, not overly sticky.
Can I make these bao gluten-free?
Very! You can substitute all-purpose flour with a gluten-free flour blend to make your bao gluten-free. Though the texture may differ slightly, the taste will still be delicious! Just ensure your vegan hoisin sauce is also gluten-free by checking the label.
Are there any allergens in this recipe?
Yes, this recipe contains soy (tofu and tamari/soy sauce) and can include gluten if regular all-purpose flour is used. For a soy-free option, substitute tofu with another protein source and choose liquid aminos instead of soy sauce. Always check labels for any allergens specific to your dietary needs.
Delicious Steamed Vegan Hoisin Tofu Bao – A Flavorful Delight
Ingredients
Equipment
Method
- Mix the marinade ingredients together, creating a luscious blend of flavors. Use half to marinate the cubed tofu overnight or for at least several hours to intensify the taste.
- Heat canola oil in a non-stick skillet, then add the marinated tofu (setting aside the remaining marinade). Sauté until golden brown on the edges with a few crispy bits, roughly 5-7 minutes.
- Remove the browned tofu to a bowl and add the remaining marinade into the skillet. Reserve 2 tablespoons of this marinade and mix it with cornstarch to create a 'slurry' for thickening.
- Simmer the marinade gently until bubbling, then add the cornstarch slurry, stirring until thickened, about 1-2 minutes. Pour this over the tofu in the bowl.
- Combine the yeast with 2 tablespoons of warm water and agave nectar. Let sit for 10 minutes until frothy.
- Whisk the ground flaxseed with the remaining warm water until it reaches an egg-like consistency and incorporate into the yeast mixture.
- Heat the non-dairy milk gently, dissolve the sugar, vegan butter, and salt, then cool to around 120°F.
- Blend the milk mixture with the yeast and flax mixture until well-combined.
- Incorporate these wet ingredients into the bowl of your stand mixer, followed by about 3 cups of flour. Add more flour as needed until manageable.
- Knead the dough with a dough hook for about 4 minutes until it forms a soft, smooth ball. Cover and let rise in a warm place for 1 ½ hours.
- Punch down the risen dough to remove excess air, then divide it into 20 equal pieces.
- Combine the cooked tofu with chopped green onions and cilantro in a bowl.
- Flatten each piece of dough into a small disk. Place about ½ tablespoon of the filling into the center, fold the edges together, and twist to seal.
- Rest the filled baos, covered with a damp cloth, for about 10 minutes.
- Arrange parchment paper in a bamboo steamer and place the filled bao inside. Steam for approximately 18 minutes.
- (Optional) For a crispy finish, dip the bottoms in water followed by sesame seeds, and fry in a non-stick pan for 2-3 minutes.
