How do you keep Bao Buns with marinated tofu?

Name: Bao Buns with marinated tofu
Cook time: PT30 + 1h marinate and rise M
Total time: PT30 + 1h marinate and rise M
Yield: 8 Bao Buns
Ingredients: Tofu Marinade:; 4 pieces of sturdy tofu; 10 CL sweet soy sauce; 10 cl soy sauce; 5 g smoked pepper; 5 g garlic, finely chopped; Bao Bun:; 300 G T65 Flower; 15 G cornflour; 5 g of salt; 5 g baking powder; 220 g soy milk; 40 g sugar; 5 g dry yeast; Gochujang mayonnaise:; 5 tbsp fresh mayonnaise; 1 tbsp gohujang; 1 clay honey; 1 tbsp lime juice; 1 tbsp soy sauce; Topping:; 2 Spring onion, in thin rings; 1 bunch of coriander, coarse minced meat

In the fridge: the steamed Bao Buns can be stored in the fridge for up to 2 days in an airtight container. Heating again is best by briefly steaming them. The marinated tofu can be stored in the fridge for up to 3 days. In the freezer: the steamed Bao Buns can be stored in the freezer for up to 2 months. Allow them to cool completely before placing them in an airtight container or freezer bag. Heating again is best by briefly steaming them out of the freezer. The marinated tofu can be stored in the freezer for up to 1 month. Place the tofu in an airtight container or freezer bag. Let the tofu thaw in the fridge and heat again in a frying pan or microwave.

Bao Buns with marinated tofu

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30min + 1h marinate and rise

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Make delicious bao buns filled with marinated tofu with this simple and tasteful recipe. Perfect for a cozy dinner or lunch.

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Ingredients

What do you need?

Quantity: 8 Bao Buns

Tofu Marinade:
4 pieces of sturdy tofu
10 CL sweet soy sauce
10 cl soy sauce
5 g smoked pepper
5 g garlic, finely chopped

Bao Bun:
300 G T65 Flower
15 G cornflour
5 g of salt
5 g baking powder
220 g soy milk
40 g sugar
5 g dry yeast

Gochujang mayonnaise:
5 tbsp fresh mayonnaise
1 tbsp gohujang
1 clay honey
1 tbsp lime juice
1 tbsp soy sauce

Topping:
2 Spring onion, in thin rings
1 bunch of coriander, coarse minced meat

Tofu Marinade:
4 pieces of sturdy tofu
10 CL sweet soy sauce
10 cl soy sauce
5 g smoked pepper
5 g garlic, finely chopped

Bao Bun:
300 G T65 Flower
15 G cornflour
5 g of salt
5 g baking powder
220 g soy milk
40 g sugar
5 g dry yeast

Gochujang mayonnaise:
5 tbsp fresh mayonnaise
1 tbsp gohujang
1 clay honey
1 tbsp lime juice
1 tbsp soy sauce

Topping:
2 Spring onion, in thin rings
1 bunch of coriander, coarse minced meat

Preparation method

How do you make this?

Tofu Marinade: Mix the sweet soy sauce, soy sauce, smoked bell pepper and finely chopped garlic in a large bowl.

Add the tofu and make sure that the slices are completely immersed in the marinade.

Let the tofu marinate while you prepare the Bao Buns (about 1 hour).

Bao Bun: Heat the soy milk to lukewarm and dissolve the dry yeast in it. Let this mixture stand for 5 minutes.

Meanwhile, mix the flour, cornflour, salt and baking powder in a large bowl.

Add the soy milk with yeast to the dry ingredients and mix until smooth and homogeneous dough.

Cover the dough with plastic wrap and let it rest for 15 minutes.

Divide the dough on a floured worktop into 6-8 pieces, depending on the desired size of the Bao Buns.

Roll each piece of dough into a thickness of approximately 8 mm. Brush the top with vegetable oil and fold them in half.

Let the Bao Buns rise for 5 minutes before steaming them for 10 minutes.

Tofu Preparation: Heat a frying pan over medium heat and fry the marinated tofu slices golden brown on both sides. Save a little of the marinade to add when serving.

Serve: Carefully open the steamed Bao Buns and fill them with the baked tofu.

Add a bit of the remaining marinade for extra taste.

Garnish with spring onion and coriander.

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