Bao is a beloved Chinese bun and in this recipe I wanted to recreate that amazing fried chicken style bite but with tofu. It’s truly one of my favorite recipes now!
360g or 1.5 cups all-purpose flour
1 tsp baking powder
2 tsp instant dry yeast
2 1/2 tbsp sugar
2 tbsp vegetable oil, plus extra for greasing the dough
200g or 1 cup warm water
1 block of tofu
2 tsp sea salt
¼ tsp ground black pepper
1 cup corn flour (cornstarch)
vegetable oil for deep frying
1/3 cup soy sauce
1/3 cup sugar
2 tbsp apple cider vinegar
2 tbsp gochujang
2 tbsp tomato ketchup
3 mince garlic cloves
cabbage slaw (optional)
For the dough, mix the yeast, warm water, and sugar and set aside for 5 mins to activate the yeast. Then mix the wet and dry ingredients together and knead the dough for 10 minutes. Cover and set the dough aside in a warm place for 1.5 hrs.
Knead and roll dough to 1 cm thick and cut out 8 cm wide circles to create the bao. Add a drop of oil to coat the surface and fold in half into a semi-circle. Place the bao in a parchment lined steamer on a stove. Steam for 12 minutes and rest for 5 minutes with heat off.
In the mean time make the crispy tofu and chili sauce.
For the tofu coat it in the spices and cornflour and fry in oil until crispy and golden brown all over. For the chili sauce add all the ingredients to a pot and simmer for 3-4 minutes until the sugar is dissolved.
Once the bao is done add the crispy gochujang tofu, scallions, some cucumbers or cabbage slaw into your bun. Enjoy!