How do you store bao buns with marinated tofu?

Name: Bao Buns with Marinated Tofu
Cook time: 30 min
Total time: 30 min
Yield: 8 bao buns
Ingredients: Tofu Marinade:; 4 pieces of firm tofu; 10 cl sweet soy sauce; 10 cl soy sauce; 5 g smoked paprika; 5 g garlic, finely chopped; Bao Bun:; 300 g T65 flour; 15 g cornstarch; 5 g salt; 5 g baking powder; 220 g soy milk; 40 g sugar; 5 g dry yeast; Gochujang Mayonnaise:; 5 tbsp fresh mayonnaise; 1 tbsp gochujang; 1 tsp honey; 1 tbsp lime juice; 1 tbsp soy sauce; Topping:; 2 pieces of spring onion, in thin rings; 1 bunch of coriander, roughly chopped

In the refrigerator: The steamed bao buns can be stored in an airtight container in the refrigerator for up to 2 days. Reheating is best done by steaming them briefly. The marinated tofu can be stored in the refrigerator 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. Reheating is best done by steaming them directly from the freezer for a short time. The marinated tofu can be stored in the freezer for up to 1 month. Place the tofu in an airtight container or freezer bag. Allow the tofu to thaw in the refrigerator and reheat in a frying pan or microwave.

Bao Buns with Marinated Tofu

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30min + 1h marinating and rising

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Make delicious bao buns filled with marinated tofu with this simple and flavorful 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 firm tofu
10 cl sweet soy sauce
10 cl soy sauce
5 g smoked paprika
5 g garlic, finely chopped

Bao Bun:
300 g T65 flour
15 g cornstarch
5 g salt
5 g baking powder
220 g soy milk
40 g sugar
5 g dry yeast

Gochujang Mayonnaise:
5 tbsp fresh mayonnaise
1 tbsp gochujang
1 tsp honey
1 tbsp lime juice
1 tbsp soy sauce

Topping:
2 pieces of spring onion, in thin rings
1 bunch of coriander, roughly chopped

Tofu Marinade:
4 pieces of firm tofu
10 cl sweet soy sauce
10 cl soy sauce
5 g smoked paprika
5 g garlic, finely chopped

Bao Bun:
300 g T65 flour
15 g cornstarch
5 g salt
5 g baking powder
220 g soy milk
40 g sugar
5 g dry yeast

Gochujang Mayonnaise:
5 tbsp fresh mayonnaise
1 tbsp gochujang
1 tsp honey
1 tbsp lime juice
1 tbsp soy sauce

Topping:
2 pieces of spring onion, in thin rings
1 bunch of coriander, roughly chopped

Preparation method

How do you make this?

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

Add the tofu and ensure that the slices are fully submerged in the marinade.

Let the tofu marinate while you prepare the bao buns (about 1 hour).

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

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

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

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

Divide the dough on a floured work surface into 6-8 pieces, depending on the desired size of the bao buns.

Roll each piece of dough out to a thickness of about 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 until golden brown on both sides. Save a bit of the marinade to add when serving.

Serving: Carefully open the steamed bao buns and fill them with the fried tofu.

Add a bit of the leftover marinade for extra flavor.

Garnish with spring onion and coriander.