Cai Bao Filling Vegetable Tofu Bun Filling Sesame Flavored Recipes

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VEGAN TOFU BAO BUNS WITH PICKLED VEGETABLES RECIPE BY TASTY



Vegan Tofu Bao Buns With Pickled Vegetables Recipe by Tasty image

Love vegetables and a satisfying challenge?! These handmade vegan bao buns with pickled vegetables are incredibly flavorful and fun to make. The spicy seared tofu, crisp refreshing veggies, and soft steamed buns are an outstanding combination that will make this your go-to vegan crowd-pleaser. Try making them with your friends and family for a fun dinner party.

Provided by Matthew Johnson

Categories     Dinner

Yield 12 servings

Number Of Ingredients 33

1 cup warm water
2 tablespoons organic sugar
1 tablespoon instant yeast
3 cups all purpose flour, plus more for dusting
1 teaspoon baking soda
1 teaspoon kosher salt
2 tablespoons vegetable oil
2 tablespoons sesame oil, divided
1 cup scallion, sliced
¼ cup fresh ginger, minced
5 cloves garlic, minced
¼ cup organic sugar
2 tablespoons chinese 5 spice
¼ cup soy sauce
¼ cup shaoxing rice wine
¼ cup dark soy sauce
12 oz firm tofu, pressed and sliced
2 tablespoons vegetable oil
1 cup cucumber, julienned
1 red pepper, seeded and julienned
1 cup daikon radish, julienned
1 cup carrot, julienned
1 yellow pepper, seeded and julienned
2 jalepenoes, sliced
½ cup water
½ cup organic sugar
1 cup rice vinegar
1 tablespoon kosher salt
hoisin sauce
scallion, sliced
sesame seed
small rolling pin, or wooden dowel
12 small squares parchment papers

Steps:

  • Make the bao buns: Add the warm water, sugar, and yeast to a liquid measuring cup. Whisk to combine, then set aside to bloom, five minutes.
  • In a large bowl, whisk together the flour, baking powder, and salt. Make a well in the center. Add the yeast mixture and vegetable oil to the well and stir with a wooden spoon until a soft dough begins to form. Transfer the dough to a clean surface and knead until smooth and elastic, about 3 minutes. Keep extra flour nearby in case the dough sticks to the surface or your hands. Shape into a ball.
  • Lightly grease a clean large bowl with 1 tablespoon of sesame oil. Place the dough in the bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 2 hours.
  • Meanwhile marinate the tofu: In a medium bowl, whisk together the scallions, ginger, garlic, sugar, five-spice, soy sauce, rice wine, and dark soy sauce.
  • Add the tofu to a separate medium bowl and pour the marinade over. Cover with plastic wrap and marinate in the refrigerator for 1 hour.
  • Make the pickled vegetables: Prepare the cucumber, red pepper, daikon, carrot, yellow pepper, and jalapeños and set aside while you make the brine.
  • In a large pot or deep pan over high heat, combine the water, sugar, rice vinegar, and salt. Stir until the sugar dissolves, then bring the mixture to a boil.
  • Add the vegetables the brine. Stir to submerge, then remove the pot from the heat. Let sit while you sear the tofu and bake the buns, about 1 hour, then drain.
  • Once the bao dough has risen, turn it out onto a floured surface. Divide the dough in half, then cut each half into 2 ounce pieces. Roll each piece into a ball.
  • Working 1 at a time, flatten a ball with your palm on a lightly floured surface. Use a small rolling pin or wooden dowel to roll the dough out to a 5-inch round. Brush the top with sesame oil, fold it in half, and transfer it to a square of parchment paper set on a baking sheet. Repeat with the remaining dough. Cover the bao buns with a kitchen towel and let rest for 10 minutes.
  • Bring a pot of water to a boil and set a bamboo steamer on top. Working in batches, transfer a few of the folded dough rounds at a time to the steamer, making sure the buns are not too crowded. Cover the steamer and steam the buns for 8-10 minutes, until the buns puff up and form a skin on the outside. Very carefully, lift the lid and remove the buns from the steamer. Repeat with the rest of the buns, keeping the steamed buns warm as they finish by covering with a towel.
  • Sear the tofu: Remove the tofu from the marinade and pat dry with paper towels. Reserve the marinade.
  • Heat the vegetable oil in a large skillet over high heat. Add the tofu and sear on one side until deep brown in color, about 5 minutes. Flip and cook on the other side until deep brown, 5 minutes more. Remove the tofu from the pan.
  • Pour the reserved marinade into the skillet on medium heat and reduce until thick and syrupy, about 5 minutes. Return the tofu to the pan and stir to coat with the glaze. Remove the pan from the heat.
  • To serve, slather the inside of the bao buns with hoisin sauce, then add the pickled vegetables, glazed tofu, sliced scallions, and sesame seeds.
  • Enjoy!

Nutrition Facts : Calories 313 calories, Carbohydrate 53 grams, Fat 8 grams, Fiber 2 grams, Protein 8 grams, Sugar 22 grams

CAI BAO FILLING (VEGETABLE TOFU BUN FILLING, SESAME-FLAVORED)



Cai Bao Filling (Vegetable Tofu Bun Filling, Sesame-Flavored) image

A savory, sesame-soy flavored spinach stir-fry. This can be served as a course on its own, but is much more tasty as a filling for steamed buns. Herbs, greens tofu, and mushroom is one of the most common fillings found in street stall, aside from the ubiquitous rou bao (pork filled buns). Since we don't have access to some of the wonderful fresh herbs here, I substituted spinach for them and went heavier on sesame and soy flavors.

Provided by BrotherAdso

Categories     Lunch/Snacks

Time 25m

Yield 4-8 Filled buns, 4-8 serving(s)

Number Of Ingredients 9

1/4 large onion, diced
0.25 (1/4 lb) package firm tofu, frozen, defrosted, and cubed
2 -3 cups fresh spinach leaves, chopped
96 small mushrooms, diced
2 -3 tablespoons canola oil
1 tablespoon sesame oil
2 -3 tablespoons light soy sauce
3 tablespoons rice wine vinegar
3 teaspoons minced garlic

Steps:

  • Heat oil in a wok over high heat.
  • Add onions, garlic, and a splash of the sesame oil and soy sauce.
  • Stir fry for 1 - 3 minutes to bring out flavor.
  • Add tofu and stir fry until golden. If cubes are too large, break them during frying.
  • Add mushrooms and another splash of sesame oil and soy sauce. Stir fry for 3 - 5 minutes.
  • Add remaining sesame oil, soy sauce, and the vinegar.
  • Add the spinach immediately.
  • Stir fry until spinach is well wilted, 4 - 10 minutes.

Nutrition Facts : Calories 165.6, Fat 11.6, SaturatedFat 1.2, Sodium 528.1, Carbohydrate 10.7, Fiber 3, Sugar 4.6, Protein 9.6

DO SHA BAO FILLING (RED BEAN BUN FILLING)



Do Sha Bao Filling (Red Bean Bun Filling) image

Mmm....sweet, smooth, warm and with just the righ depth of flavor -- there's nothing like dou sha bao. Though primarily is a filling for Chinese steamed buns, this versatile and fairly healthy sweet tooth satisfier can also be spread on toast, used as a pancake filling, or eaten like refried beans. For some reason, do sha bao are extremely popular among female college students and taxi drivers.

Provided by BrotherAdso

Categories     Dessert

Time 30m

Yield 4-6 Bun Fillers, 4-6 serving(s)

Number Of Ingredients 5

2 1/2 cups adzuki beans
1/3-1/2 cup sugar
1 -2 tablespoon shortening
2 teaspoons cornstarch
1/8 cup water

Steps:

  • Bring water to a boil in a saucepan, dissolve in sugar and shortening.
  • Bring beans and bean liquid to a boil in a saucepan or large skillet.
  • Add water-shortening-sugar mixture.
  • Boil vigorously and mash for 15 minutes or until a paste begins to come together.
  • Dissolve cornstarch in a little water and stir in to aid the formation of the paste.
  • Refrigerate before use to improve consistency. For coarser paste, leave some beans whole. Use more shortening, less water, and/or a food processor for a smoother texture.

Nutrition Facts : Calories 502.9, Fat 3.9, SaturatedFat 1, Sodium 6.4, Carbohydrate 95.3, Fiber 15.7, Sugar 16.6, Protein 24.5

HOM BAO FILLING



Hom Bao Filling image

Make and share this Hom Bao Filling recipe from Food.com.

Provided by Diana Adcock

Categories     Pork

Time 15m

Yield 16 fillings worth

Number Of Ingredients 10

2 teaspoons vegetable oil
3 teaspoons peeled and grated fresh garlic
2 cloves garlic, minced
1 teaspoon hoisin sauce
1 teaspoon oyster sauce
1 teaspoon soy sauce
1 teaspoon sesame oil
3 teaspoons cornstarch, mixed with 1 tablespoon water
8 ounces Chinese barbecue pork (recipe follows or see Cantonese Barbecued Pork)
6 scallions, finely chopped

Steps:

  • Heat oil in a wok over medium heat and fry garlic for 1 minute.
  • Add hoisin sauce, oyster sauce, soy sauce and sesame oil.
  • cook stirring for 2 minutes.
  • Add the cornstarch/water mixture and bring to a boil until sauce thickens, around 2 minutes.
  • Remove from heat and stir in pork and scallions.
  • Transfer to a bowl and allow to cool completely.

JI DAN BAO / DAN CAI BAO (EGG AND CABBAGE BUN)



Ji Dan Bao / Dan Cai Bao (Egg and Cabbage Bun) image

This is a delicious, simple, ginger-toned egg, scallion, and cabbage filling for steamed buns. With a little adjustment, it can also make an excellent stirfry to be served with da mien (flat noodles) or rice. See my steamed bun recipes for their ideal setting, though. Oddly, I found these in Beijing, never in Shanghai. NOTE: This recipe is not terribly healthy as written, since it's a real Chinese stirfry, but just replace oil with spray and use egg whites to be a wimpy westener.

Provided by BrotherAdso

Categories     Lunch/Snacks

Time 25m

Yield 4-8 filled buns, 4-8 serving(s)

Number Of Ingredients 7

2 -3 tablespoons peanut oil
1 teaspoon diced garlic
4 teaspoons diced gingerroot or 4 teaspoons pureed gingerroot
1 -2 tablespoon soy sauce
4 -6 diced scallions or 1/2 cup diced leek
1/2 head green cabbage or 1/2 head bok choy, chopped coarsely
3 -4 large eggs

Steps:

  • Heat peanut oil in a wok over high heat.
  • Add 2/3 of the ginger, all the garlic, and stirfry for 1-2 minutes to bring out flavor.
  • Add leeks or scallions. Stirfry for 1 - 2 minutes.
  • Break eggs over wok, stirfry until almost done, 3 - 5 minutes depending on how hot your wok and oil are.
  • Add soy sauce, remaining ginger, and cabbage. Stirfry until cabbage begins to get tender, 5 - 10 minutes. Add oil, water, or spice as needed.

Nutrition Facts : Calories 152.2, Fat 10.7, SaturatedFat 2.3, Cholesterol 158.6, Sodium 327.1, Carbohydrate 8.6, Fiber 3.1, Sugar 4.8, Protein 7.2

ZHIR MA BAO (BLACK SESAME FILLING FOR BUNS)



Zhir Ma Bao (Black Sesame Filling for Buns) image

This was by far the most sinful and delicious of all the bun fillings I found in China. Made from rich, crunchy black sesame seeds and rock sugar, or from black sesame tahini and fine sugar for a more paste-like consistency, this desert filling is absolutely divine in the fluffy filled bun recipe.

Provided by BrotherAdso

Categories     Breakfast

Time 20m

Yield 4-8 filled buns, 4-8 serving(s)

Number Of Ingredients 4

3/4-1 cup black sesame seed
3/4 cup raw sugar, the less finely ground the better
1/2 cup boiling water
2 tablespoons peanut oil

Steps:

  • Toast sesame seeds very lightly (be careful, black sesame becomes very bitter if overtoasted.).
  • Add 1/4 cup sugar to the boiling water, dissolve.
  • Combine 1/4 cup remaining sugar, sesame seeds, and 1 tbs peanut oil in a blender or masher.
  • Process or crush to desired fineness - it can be anything from a gritty paste to a smooth filling.
  • Add the hot water and remaining 1/4 cup of sugar and the remaining 1 tbs oil during the grinding process to adjust sweetness, consistency, and smoothness to taste.
  • NOTE: This recipe should yield a very sesame-flavored, gritty paste after 5 - 10 minutes of start-stop processing without any extras.

Nutrition Facts : Calories 362.6, Fat 20.4, SaturatedFat 3.1, Sodium 3.6, Carbohydrate 44, Fiber 3.2, Sugar 37.5, Protein 4.9

BAO-ZI (TSAI RU BAO), VEGETABLE PORK STEAMED BUNS



Bao-Zi (Tsai Ru Bao), Vegetable Pork Steamed Buns image

This is a recipe from my new cook book "Chinese Dim Sum". Please note that I have not tried this recipe yet but I am posting it per request. (I may not get to try these recipes until either I get a cooking scale or translate the grams and ounces into what we Americans use for measuring!) This makes 30 buns, note that they do keep wonderfully in the freezer! Just freeze them individually (on a cookie sheet so they don't stick together), then after they are frozen, place them tightly sealed freezer bags, wrapped twice is best. When you want some just take out as many as you desire and re-steam them until soft in the middle when you press on it (use the back of a wooden spoon or if you dare, your finger), usually about 6 minutes or so. Although re-steaming them gets the best results, you can also microwave them, the trick is to keep them moist so cover it up and sprinkle a little water on them which will help keep them from getting rubbery when you zap them. Please note: For the dough to rise, I suspect the water may need to be warm enough to activate the yeast (see according to package instructions). The recipe and directions from the book did not indicate what temperature water to use!

Provided by JMigs0

Categories     Lunch/Snacks

Time 2h6m

Yield 30 buns

Number Of Ingredients 18

300 g all-purpose flour (medium gluten)
56 g sugar
1 tablespoon cooking oil
1 1/2 teaspoons baking powder
150 g water
11 g active dry yeast
300 g ground pork
300 g Chinese cabbage (Bok Choy was shown in the photos)
4 tablespoons water
1 tablespoon sesame oil (I always use dark sesame oil)
2 tablespoons soy sauce
1 teaspoon salt
1 teaspoon sugar
1 teaspoon rice wine
1 pinch pepper
minced green onion (optional)
minced gingerroot (optional)
minced garlic (optional)

Steps:

  • Dough:.
  • Dissolve the yeast in the water, then mix with the other dough ingredients until smooth. Allow to rise 40 minutes. Knead the dough until smooth and divide into 30 equally sized portions.
  • Filling:.
  • Blanch the leaves of the cabbage (or bok choy) briefly in boiling water. Remove and cool in water. Mince finely, strain and squeeze out all the water, as dry as possible. Mix the greens with the other meat filling ingredients until well combined.
  • Roll out the dough into little circles roughly the size of your palm. Wrap one tablespoon of filling inside each piece of dough. (The tricky part is to get it to look pretty : Pinch the tops together tightly on top, over lapping to close the tops together.).
  • Allow the filled rolls to rise the second time, for 40 minutes.
  • Bring water to a boil in a steamer, arrange the buns on the steamer. It helps if you use pieces of parchment paper on the bottoms of the buns (like store bought buns) or the old method is to use some cabbage or leafy vegetables and line the entire steamer, so the steam still goes right through yet the buns won't stick to the steamer). Steam for 6 -8 minutes over high heat.

Nutrition Facts : Calories 82.2, Fat 3.2, SaturatedFat 0.9, Cholesterol 7.2, Sodium 169.8, Carbohydrate 10.2, Fiber 0.5, Sugar 2.2, Protein 3.1

VEGETABLE AND TOFU BUN FILLING



Vegetable and Tofu Bun Filling image

When you buy stuffed buns in Asia, there is usually a vegetarian option that features vegetables and pressed tofu. The fragrant, tasty filling is delightful and satisfying enough to please meat lovers. While you can feature just one vegetable, such as a leafy green, I like to create a varied filling that's full of surprising textures and flavors. It's important to cut the vegetables and pressed tofu into small, thin pieces so that the cooked filling is easy to measure and wrap up in the dough.

Yield makes 1 1/3 cups

Number Of Ingredients 12

2 teaspoons sugar
1/2 teaspoon black or white pepper
3 tablespoons water
2 tablespoons plus 1 teaspoon light (regular) soy sauce
1 1/2 teaspoons sesame oil
2 tablespoons canola oil
1 fat scallion (white and green parts), chopped
1 cup lightly packed finely shredded cabbage(omit thick center spines)
3 ounces brown pressed tofu, cut into 1/4-inch wide sticks and then sliced crosswise into thin, small pieces
1/2 cup thinly sliced carrot (cut to match the tofu in size)
1/2 cup thinly sliced small white mushrooms (halve crosswise before slicing)
2 teaspoons cornstarch dissolved in 1 tablespoon water

Steps:

  • To make the flavoring sauce, combine the sugar, pepper, water, soy sauce, and sesame oil in a small bowl, stirring to dissolve the sugar. Set aside near the stove.
  • Heat the canola oil in a medium skillet over medium-high heat. Add the scallion and cook, stirring constantly, for about 30 seconds, or until aromatic and slightly softened. Add the cabbage, tofu, carrot, and mushrooms. Stir to combine and add the flavoring sauce. Bring the mixture to a fast simmer, then allow it to bubble away, stirring frequently, for about 3 minutes, or until the liquid has reduced by about one-third, and the vegetables are cooked through. Give the cornstarch mixture a final stir and add it to the filling mixture. Cook, stirring, for another 30 seconds, or until the filling coheres. Transfer to a bowl and set aside to cool completely until using. (Just like the other bun fillings, this one can be prepared up to 2 days in advance, covered with plastic wrap, and refrigerated. Return it to room temperature before using.)

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