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Bao buns from fried tofu, steamed, simple serving
Golden fried tofu cubes inside soft steamed buns.

Pan-fried tofu bao buns

Author: Flavelo
Recipes Vegetarian & Vegan Quick Meals
Vegetarian bao isn't just about being meat-free, it's about the interplay of textures. In this recipe, the tofu is prepared to be firm and chewy, capable of absorbing rich, umami-bomb sauces. The secret of 'Baozi' is the snow-white, crustless dough created by steaming, unlike oven-baked breads. A perfect example of how a simple ingredient (tofu) can become a regal dish.
🕒 Prep Time 1 hr 30 mins
🍳 Cook Time 15 mins
⌛ Total Time 1 hr 45 mins
🍽️ Servings 8 servings
🔥 Calories 280 kcal
🌍 Cuisine Chinese

Ingredients

Equipment Needed

  • Bamboo steamer or metal steamer insert
  • Baking parchment
  • Wok or deep frying pan
  • Weights for pressing tofu (e.g., books or tins)

Allergen Information

⚠️ Cereals containing gluten
⚠️ Soya

Instructions

1 ✓

Wrap the tofu in kitchen paper and place a weight on it for 20-30 minutes to remove excess water.

Tip: This 'dehydration' makes room for flavours in the tofu's structure later.
2 ✓

Meanwhile, prepare the dough: bloom the yeast in water with sugar. Mix into the flour, add oil, and knead until smooth. Prove for 1 hour.

Tip: The dough should be elastic at the end of kneading. Knead the baking powder in ONLY after proving, before shaping – a pro trick for whiter, lighter dough.
3 ✓

Cut the pressed tofu into small cubes. Heat oil in a frying pan and fry the tofu until golden brown on all sides.

Tip: Browning (Maillard reaction) gives the tofu a deeper, 'meatier' flavour.
4 ✓

Add the chopped garlic, bean paste, and soy sauce to the tofu. Fry together, then sprinkle with sliced spring onions. Let cool completely.

Tip: The bean paste provides that umami (savoury-full) taste that makes meat unnecessary.
5 ✓

Knead the baking powder into the risen dough, then divide into 8 portions. Roll out discs (thick centre, thin edge).

Tip: Baking powder triggers extra gas production during steaming, aiding the dough structure.
6 ✓

Fill the discs with the spiced tofu, seal thoroughly. Place on baking parchment and rest in the steamer for 15-20 minutes.

Tip: The short rest helps relax the dough after shaping.
7 ✓

Steam over high heat for 12-15 minutes. Do not open the lid! At the end, let rest for 5 minutes under the lid.

Tip: The dough puffs up and becomes shiny in the steam.

Recipe FAQ

Why press the tofu?
Tofu is like a wet sponge. If it's full of water, it can't absorb the tasty marinade and sauce. Pressing also compacts its structure.
What if I don't have a bamboo steamer?
Use a large pot, place a metal rack or a smaller bowl upside down at the bottom, and place a plate with the dumplings on top. The key is that the water shouldn't touch the dough.

Ingredients

  • 500 g Bao flour or Plain flour
  • 7 g Dried yeast
  • 30 g Granulated sugar
  • 250 ml Lukewarm water
  • 1 tsp Baking powder
  • 2 tbsp Oil
  • 400 g Firm Tofu
  • 2 tbsp Soy sauce
  • 2 stalks Spring onions
  • 2 cloves Garlic
  • 1 tbsp Fermented bean paste (Doubanjiang or Miso)