1 pack of 16oz firm tofu, drain & cut into rectangles
oil
sauce: mix together 1 tablespoon stir fry sauce, 1 tablespoon soy sauce, 1 teaspoon hoisin sauce/sugar, a pinch of five spice powder & white pepper, 1 teaspoon dark soy sauce (optional) with 1/2 cup hot water
to make the bao, set mixer with a dough hook & place flour in a bowl. mix yeast & sugar with milk & give it a good stir. let it sit for 5 mins. pour yeast mixture & oil to the flour & knead until a soft & smooth dough forms.
let dough rest for 15 mins, covered. transfer dough onto floured surface & roll into a 0.5cm thick sheet. using a jar lid/cookie cutter, cut dough into 2.5 inches diameter round. roll each dough into an oval shape ?? brush dough with oil & flap one end over. prepare a steamer with water & place bao on the rack (space it out). proof for 45 mins, covered. meanwhile, prepare filling ingredients. when ready, steam bao in high heat for 10-12 minutes.
to make the filling, pan-fry tofu with a drizzle of oil until golden brown, set aside. using the same pan, heat sauce & add the tofu back in. coat the tofu with sauce until well combined??
other garnishes:
5oz asian pickled chopped mustard green, soak in water for 30 mins & sautéd with 1 teaspoon of sugar