Veggie and Tofu Bao Buns

  • Servings: 4 servings of 4 buns each, 16 buns total
  • Calories:
  • Protein:
  • Fiber:


For the buns

  • 1 Tbsp yeast
  • 2 Tbsp sugar
  • 4 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 Tbsp canola oil
  • 4 Tbsp sesame oil for brushing & more for greasing the bowl


  • A bundle of sliced scallions
  • 1/4 cup minced ginger
  • 5 cloves of garlic
  • 1/4 cup sugar
  • 1/2 cup soy sauce
  • 1/4 cup rice vinegar
  • 1 pack of firm tofu


  • 2 bell peppers
  • 1 large daikon


Remember to marinade the tofu while the buns rise.


  • Bloom yeast with sugar and 1 cup of warm water.
  • Add all the buns ingredients in a stand mixer, then add 1 cup of water and mix. Add more water until it forms a soft but not sticky dough.
  • Remove the dough, grease the stand mixer bowl with sesame oil, then return the dough. Cover and let rise for 2 hours.
  • Julienne the bell peppers and daikon.
  • Knead, then split the dough into 16 small balls. Flatten balls into roughly 5-inch circles, using flour to avoid sticking if needed.
  • Brush the insides of the dough circles with sesame oil, fill with vegetables, fold, and place them onto parchment paper. Cover and let rise for 10 minutes.
  • Steam buns for 10 minutes.

Tofu & Sauce

  • Mix all the sauce ingredients except the tofu in a bowl.
  • Cut the tofu into 4 long pieces.
  • Place the tofu in the bowl, and let it marinade in the fridge until you are ready to cook it.
  • Remove the tofu from the sauce, and sear 2 sides of it in a pan with 2 Tbsp canola oil, about 5 minutes per side.
  • Remove the tofu from the pan, then pour in the sauce. Cook until thickened.
  • Slice each piece of tofu into 4 thin slabs, resulting in 16 slabs that each have 2 thin sides seared.


Place a piece of tofu into each bun, then a bit of the thickened sauce.