Crispy Bottom Vegan Vegetable Tofu Buns
Ingredients
Dough
- 300g [~2 1/2 cups] all-purpose flour (see notes below if using cups)
- 175ml [3/4 cup] hot boiling water
- pinch of salt
Filling
- 1/2lb (250g) green beans, chopped
- 16oz firm tofu, pressed and mashed
- 1 small carrot, finely chopped
- a handful of chopped cilantro
- 2 teaspoons toasted sesame oil
- 1 teaspoon salt
- a few shakes of white pepper
For assembly
- oil for cooking
- sesame seeds
- chopped green onion
Preparation
Mix flour and salt in a large bowl until well combined
Make a well in the middle and pour in hot boiling water
Using a spatula, fold in all flour until a shaggy dough forms with no dry spots
If the dough is too dry, add cold water one tablespoon at a time
Transfer the dough to a clean surface and knead until smooth, about 10 minutes
Cover with a damp towel and let rest for 30 minutes
While the dough rests, place tofu in a cheesecloth bag and wring out all the liquid
Sauté chopped green beans with one teaspoon oil in a pan for 1 to 2 minutes
In a bowl, combine the green beans, tofu, carrot, chopped cilantro, toasted sesame oil, salt, and white pepper
Mix well and divide the mixture into 10 portions, forming each into a patty
Dust a surface with flour, roll the dough into a log, and divide into 10 equal balls
Take one dough ball, flatten with your palm, and roll into a 4.5-inch diameter wrapper, keeping the middle thicker
Place one filling patty in the middle and pleat the edges to seal
Dab the smooth side of the bun with water and gently press in sesame seeds
Heat oil in a skillet over medium heat
Place the buns smooth-side down and cook until the bottoms are golden brown, about 2 to 3 minutes
Add 1/4 cup water, cover immediately, and steam for 5 to 7 minutes until cooked through
Uncover and cook for another minute to crisp the bottom
Tips
To measure flour by cups, use the spoon and sweep method: spoon flour into a standard measuring cup and level the top with a knife without packing, yielding about 63 grams per 1/2 cup
