Ingredients
For the bao buns
- 525g plain flour
- 7g dry yeast
- 45g caster sugar
- 1 tbsp baking powder
- Pinch of salt
- 50ml oat milk
- 200ml warm water
- 25ml vegetable oil plus extra for greasing
For the filling
- 1 pack Teriyaki Tofoo
- 100g red cabbage
- 1 large carrot
- 4 spring onions
- 1 tbsp sesame seeds
- 1 tsp wasabi paste
- 2 tbsp vegan mayonnaise
- 2 tbsp rice wine vinegar
- 1 tbsp sesame oil
- 1 tbsp caster sugar
- 2 tbsp teriyaki sauce
Get started
- To make the bao buns – Put the dry ingredients in a mixing bowl of a freestanding mixer with the dough hook attached. Make a well in the middle and add the wet ingredients
- Mix together on the lowest setting until all the flour is incorporated then turn the mixer up to high for two minutes until a soft springy dough is formed.
- If making by hand – mix all the ingredients together in the bowl until all the flour is incorporated then turn out onto a clean work surface and knead for about 10 minutes until the dough is smooth and springy.
- Place the dough into an oiled bowl and cover with a damp tea towel. Leave to prove for about 2 hrs until the dough has doubled in size.
- Whilst the dough is proving make your fillings – finely shred the cabbage, carrot and spring onion and place in a bowl with the rice wine vinegar, sesame oil and sugar.
- Toast the sesame seeds in a dry frying pan then add to the cabbage mix.
- Mix everything together and set aside until ready to use.
- For the wasabi mayo – mix together the mayonnaise and wasabi paste.
- Cut the Tofoo into six slices and brush with the teriyaki sauce then pan fry in a splash of oil until caramelised.
- When the bao dough has risen, half fill a deep pan with water and bring to the boil then place a steamer attachment / bamboo steamer on top.
- Divide the dough into six balls, then roll out into oval shapes then fold in half.
- Place each folded bun onto a square of greaseproof paper and place in your steamer to steam for 10-12 minutes until fluffy and risen.
- Serve the buns filled with the Tofoo, slaw and a drizzle of wasabi mayo.
- The bao’s can be made in advance and frozen for up to 1 month. Defrost and re-steam before using.
