Vegan bao buns with tofu and mushrooms

Total time: 4hr 45m
Preparation Time: 45m

For 8 piece


Lauren  - laurencariscooks

Nutritional Information

Contains 287 Kcal, 10g Protein, 37g Carbohydrates, 11g Fat


  • Bao buns
  • 300 g white flour
  • 2 tsp dry yeast
  • 1 tsp sea salt
  • 1.5 tbsp sunflower oil
  • 1.5 dl lukewarm water
  • Mushrooms
  • 0.75 dl soy sauce
  • 1 tsp ginger, finely grated
  • 0.5 tsp curry powder
  • 1 tsp maple syrup
  • 250 g mixed mushrooms, sliced
  • 0.5 tsp sambal oelek
  • oil for sautéing
  • Radishes
  • 4 radish, thinly sliced
  • 1 tbsp sugar
  • 2 tbsp red wine vinegar
  • Tofu
  • 2 tbsp cornflour
  • a little water, cold
  • 200 g tofu, plain, cut into approx. 0.5 cm slices
  • 4 tbsp panko breadcrumbs or regular breadcrumbs
  • oil for frying
  • To fill the buns
  • 1 carrots, coarsely grated
  • 0.5 bunch coriander

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  • Bao buns

    Mix the flour, salt and yeast in a bowl. Pour in the water and oil, knead for approx. 10 mins. to form a soft, smooth dough. Cover the dough and leave to rise at room temperature for approx. 2 hrs. until doubled in size. Divide the dough into 8 portions and shape into balls, place each one on a piece of baking paper. Flatten by hand to approx. 5 mm thick, cover and leave to rise for a further 30 mins. Place a steamer basket in a wide pan, fill with water until it is just below the bottom of the basket, place the pieces of dough in the steamer basket along with the baking paper, cover and cook over a medium heat for approx. 10 mins.
  • Mushrooms

    In a bowl, mix the soy sauce with all the other ingredients up to and including the maple syrup. Add the mushrooms, mix. Cover and chill for approx. 1 1/2 hrs. Heat a dash of oil in a frying pan. Remove the mushrooms from the marinade, drain, sauté in the oil. Add a little marinade, bring to the boil, simmer briefly.
  • Radishes

    In a bowl, mix the radishes with the vinegar and sugar, cover and set aside.
  • Tofu

    Place the cornflour in a bowl, stir in as much cold water as is required to create a runny, milky mixture. Dip the individual tofu pieces in the liquid, then toss the tofu in the breadcrumbs. Fill a frying pan approx. 2 cm high with oil, heat to approx. 170°C, fry the tofu for several minutes until golden brown. Drain on kitchen paper.
  • To fill the buns

    Remove the buns from the steamer basket, fill the buns with the tofu, radish and mushrooms, garnish with the carrot and coriander. Serve immediately.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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