It was a rainy afternoon when the idea for these delightful bao buns struck me. I found myself reminiscing about a bustling street market I had visited in Taiwan, where the air was thick with the aroma of steamed buns and spicy sauces. Inspired by the vibrant flavors I encountered there, I decided to create a fusion dish that would bring the warmth of the market into my kitchen. The fluffy bao, paired with sweet and spicy maple tofu, crafted the perfect balance of textures and tastes, reminiscent of that unforgettable day.
Ingredients
For the Bao Buns:
– 2 cups all-purpose flour
– 1 tablespoon sugar
– 1 teaspoon instant yeast
– ½ teaspoon baking powder
– ½ teaspoon salt
– ¾ cup warm water
– 1 tablespoon vegetable oil
For the Sweet and Spicy Maple Tofu:
– 1 block (14 oz) firm tofu, pressed and cubed
– 2 tablespoons soy sauce
– 1 tablespoon maple syrup
– 1 tablespoon sriracha (adjust to taste)
– 1 tablespoon sesame oil
– 1 teaspoon grated ginger
– 2 green onions, chopped (for garnish)
Instructions
Begin by making the bao buns. In a large mixing bowl, combine the flour, sugar, instant yeast, baking powder, and salt. Stir to mix the dry ingredients thoroughly. Gradually add warm water and vegetable oil, mixing until a dough forms. Knead the dough on a floured surface for about 8-10 minutes, until it becomes smooth and elastic. Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about an hour, or until it doubles in size.
While the dough is rising, prepare the sweet and spicy maple tofu. In a medium bowl, whisk together the soy sauce, maple syrup, sriracha, sesame oil, and grated ginger. Gently toss the cubed tofu in the marinade, ensuring each piece is coated well. Allow it to marinate for at least 20 minutes for maximum flavor.
After the dough has risen, punch it down and divide it into 8 equal portions. Roll each piece into a ball and then flatten it into a disc about ¼ inch thick. Place each disc on a small square of parchment paper to prevent sticking during steaming.
Next, prepare a steamer pot with water and bring it to a gentle simmer. Place the bao buns in the steamer basket, making sure to leave space between them as they will expand while cooking. Cover the steamer and steam the buns for about 10-12 minutes, until they are puffed and fluffy.
While the bao are steaming, cook the marinated tofu. Heat a non-stick skillet over medium-high heat and add the marinated tofu along with any remaining marinade. Stir-fry for about 5-7 minutes, allowing the tofu to caramelize and develop a golden crust.
Once the bao buns are ready, carefully remove them from the steamer and let them cool slightly. To serve, open each bao and fill it with a generous amount of the sweet and spicy maple tofu. Garnish with chopped green onions for a pop of color and flavor.
As I savored the first bite of these bao buns, I was transported back to that rainy day in Taiwan. The combination of the fluffy bun and the rich, spicy tofu was everything I had hoped it would be. Whether you’re enjoying them as an appetizer or a main dish, these bao buns will surely bring a taste of adventure to your table.