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I’m excited to share another customizable vegan bun that I absolutely love, especially for those who prefer not to eat pork buns. These tofu buns offer a delightful and satisfying alternative, allowing you to enjoy a delicious meal without compromising on flavor.

Foolproof Fluffy Buns

I recently shared my Fluffy Mushroom Steamed Buns (Vegan), which received an incredible amount of positive feedback.

I was amazed at how many people love vegan buns, and I’m excited to share another customizable option—Tofu Buns!

After making these delightful buns, I couldn’t resist and ended up devouring three in one sitting!

These buns feature a foolproof dough that my family enjoys. Since they freeze well, I often make a variety of buns with different fillings and shapes, such as:

After countless tests and experiments, I’ve perfected the ingredients for a fluffy bun skin. Once you master this soft and airy dough, the possibilities for fillings are endless!

In addition to referring to the bun recipes mentioned above, here are some other fillings you might be interested in trying:

Customize the Filling

Feel free to personalize the filling with a few key ingredients, and don’t worry if you want to skip some or substitute others.

Pickled mustard, known as zha choy in Chinese, is a popular pickled vegetable often used as a topping for congee. If you can’t find it, you can simply leave it out.

I like to make my filling spicy, but if you prefer it milder, you can omit the Doubanjiang (spicy fermented bean paste) and chili powder.

If you’re a fan of Sichuan cuisine, you’re likely familiar with Doubanjiang, which is a key ingredient in many dishes, such as the famous Mapo Tofu.

Ingredients

For the Dough:

500g all-purpose flour
5g sugar
4g yeast
10g lard (or substitute with vegetable oil for vegan buns)
280g warm water (around 30-40°C)

For the Filling:

1 block of soft tofu (300-400g)
1 1/2 teaspoons salt: 1 teaspoon for blanching the tofu and 1/2 teaspoon for seasoning the fillings
100g pickled mustard (optional)
20g light soy sauce
10g oyster sauce (omit for vegan, or use vegan oyster sauce)
20g Pixian Doubanjiang (spicy fermented bean paste)
5g chili powder (adjust to taste)
60g green onions (white part: 20g, green part: 40g)
30g lard (or substitute with vegetable oil for vegan buns)

Instructions

1. Prepare the Dough:

In a large mixing bowl, combine 500g flour and 5g sugar, stirring to mix.
Add 4g yeast and stir to distribute evenly.
Add 10g lard (or oil), then slowly pour in 280g warm water while mixing continuously. Stir until the dough comes together in a shaggy mass.
Knead the dough by hand until smooth and elastic. This should take about 8-10 minutes. The dough should be soft, slightly tacky, and smooth on the surface.
Cover the dough with a damp cloth or plastic wrap and let it rest in a warm place until it doubles in size, about 1 hour.

2. Make the Filling:

Cut the tofu into small, even cubes (1-1.5 cm).
Bring a pot of water to a boil, then add 1 teaspoon of salt and blanch the tofu cubes for about 1 minute to remove any bean taste. Drain the tofu and rinse it with cold water. Then, place the tofu in a large bowl and set it aside.
If using pickled mustard, finely chop 100g and add it to the tofu.
Mix the tofu and pickled mustard with 20g soy sauce, 10g oyster sauce, 20g Pixian Doubanjiang, and 5g chili powder. Stir until the tofu and seasonings are evenly combined.
Finely chop the white part of the green onions and mix it into the tofu filling.
In a small pan, heat 30g lard (or oil) over low heat until melted and hot. Pour the hot oil over the tofu mixture to release the flavors of the ingredients. Mix well.
Add the chopped green part of the onions and stir to combine.
Chill the filling in the fridge for 30 minutes. This makes it easier to handle when shaping the buns.

3. Shape the Buns:

Once the dough has doubled in size, transfer it to a floured surface and knead lightly to release any air bubbles.
Roll the dough into a log and cut it into 20 equal portions. Roll each portion into a small ball.
Using a rolling pin, flatten each dough ball into a circle, leaving the center slightly thicker than the edges.
Place a generous spoonful of tofu filling in the center of the dough circle.
Gather the edges of the dough up over the filling, pinching the top tightly to seal the bun. Ensure the seal is tight to avoid leaks during steaming. Repeat with the remaining dough and filling.

4. Proof the Buns:

Place the shaped buns on parchment paper squares and arrange them in a steamer, leaving space between each bun to allow for expansion.
Cover and let the buns proof for another 20 minutes. The buns should puff slightly when they are ready for steaming.

5. Steam the Buns:

Bring water to a boil in your steamer. Once boiling, place the buns in the steamer, making sure the water doesn’t touch the buns.
Steam the buns over high heat for 15 minutes.
After steaming, turn off the heat but leave the buns in the steamer for another 3 minutes to prevent them from collapsing when exposed to cooler air.
Carefully remove the buns and allow them to cool slightly before serving.

Notes:

Water temperature: When mixing the dough, ensure the water is warm, not hot. Water that’s too hot can kill the yeast, while cold water will slow the fermentation process.
Oil alternatives: For a vegan version, swap lard with vegetable oil in both the dough and filling. The taste remains rich and savory with the same satisfying texture.
Doubanjiang: Adjust the amount of Pixian Doubanjiang or omit the chili powder if you prefer a milder filling.

Print Pin

Homemade Tofu Buns (Vegan-Friendly Option)

I'm excited to share another customizable vegan bun that I absolutely love, especially for those who prefer not to eat pork buns. These tofu buns offer a delightful and satisfying alternative, allowing you to enjoy a delicious meal without compromising on flavor.

Course Breakfast

Cuisine Chinese

Prep Time 45

Cook Time 18

Servings

Calories 456kcal