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Tofu Shiitake Mushrooms Vegan Bao Buns (Chinese Steamed Buns)
Tofu Shiitake Mushrooms Vegan Bao Buns (Chinese Steamed Buns)

Before you jump to Tofu Shiitake Mushrooms Vegan Bao Buns (Chinese Steamed Buns) recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And Conserve Money In The Kitchen.

It was not that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the ecosystem. That’s a thing of the past now, with everybody being aware of the problems besetting the planet as well as the shared responsibility we have for turning things around. The experts are agreed that we are not able to change things for the better without everyone’s active contribution. This should happen soon and living in ways more friendly to the environment should become a mission for every individual family. The kitchen area is a good place to begin saving energy by going much more green.

Refrigerators and freezers use a lot of electricity, especially if they are not running as effectively as they should. In case you can get a new one, they use about 60% less than the old ones that happen to be more than ten years old. The proper temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use less electricity. Checking that the condenser is clean, which means that the motor needs to work less often, will also save electricity.

The kitchen by itself provides you with many small ways by which energy and money can be saved. Green living is not really that difficult. It’s concerning being sensible, more often than not.

We hope you got insight from reading it, now let’s go back to tofu shiitake mushrooms vegan bao buns (chinese steamed buns) recipe. You can cook tofu shiitake mushrooms vegan bao buns (chinese steamed buns) using 22 ingredients and 11 steps. Here is how you achieve that.

The ingredients needed to make Tofu Shiitake Mushrooms Vegan Bao Buns (Chinese Steamed Buns):
  1. Get For the Buns:
  2. Take 3 cups all purpose flour
  3. Take 1 tsp salt
  4. Get 1 tsp baking powder
  5. Get 1 tbsp or more sugar
  6. Get 1 and 1/2 tsp active dry yeasts
  7. Take 1 cup warm water
  8. You need 1 and 1/2 tbsp vegetables oil
  9. Use For the vegan tofu shiitake mushroom filling:
  10. Use 1/2 tofu from 1 packaged firm tofu (shredded or cut tiny in cubed)
  11. Use 8-10 Shiitake mushrooms (dry or fresh. I used the dry one)
  12. Get 2 tbsp hoisin sauce (you can put more or less, as you like)
  13. Prepare to taste Soy sauce
  14. Provide 1 tbsp or more sugar (this filling is little bit sweet)
  15. Use Sriracha (optional)
  16. Use 1 tsp lime juice
  17. Prepare Oil
  18. Prepare For serving:
  19. Use Shredded purple cabbage (optional)
  20. Take Carrot pickles (optional)
  21. You need Chopped Cilantro/basil (I skipped it, because I don’t have them in hand)
  22. Prepare Chopped green onion
Steps to make Tofu Shiitake Mushrooms Vegan Bao Buns (Chinese Steamed Buns):
  1. For the Dough: Mixed together warm water, yeast, and sugar. Stirring well then let it sit for about 10-15 minutes.
  2. While waiting for the yeast mixture activated. Let’s prepare the dry ingredients. In a mixing bowl or stand mixer add and stir all the dry ingredients. Then add the oil and yeast mixture. Knead at low speed until the dough comes together, soft but not sticky. Continue knead until the dough pulls away from the sides of the bowl and is soft and smooth.
  3. Transfer the dough to lightly greased bowl and covers with a plastic wrap. Let it rise in warm and draft-free place for about 1 hour or until doubled in size.
  4. While waiting for the dough rises, let’s start making the filling. Coat the bottom of the skillet with oil in a medium heat.
  5. When the oil is hot place the shredded tofu, cook them until it turns golden brown. Set asides. Add a little bit oil in the skillet then sautéed the mushroom until just brown. Then add the tofu back into skillet and mix it up. Add the hoisin sauce, soy sauce, sriracha, and sugar. Combine together add the lemon juice and mix them well. Taste it before turn of the heat. Set asides.
  6. Now back to the dough. Once the dough has risen in double size. Divide in half. Remove half from the bowl and divide into sixth.
  7. Roll one of the sixth in to a ball then flatten it use your hand. Using a rolling pin to roll the ball into 3-4 inches around. Brush the top with oil, then fold in half. Then transfer to a piece parchment paper. Do the same way for the rest of the dough. You will have 12 around. Cover with cloth or plastics wrap, let it rest for 20 -30 minutes or more.
  8. Using the steamer (I used Bamboo steamer), transfer all the buns in the steamer. Make sure to not over crowded. Place the lid on it.Then bring the water to a boil and steam the bun for 10-12 minutes. Carefully removed the lid and take off the buns from the steamer.
  9. To assembly the bao buns with the filling: Carefully open buns and spread with purple cabbage the fill with the vegan filling mixture then top with the carrot pickles, and sprinkle with chopped green onion. And your bao buns are done and ready to serve. Enjoy!
  10. Note: Btw, I was using only 1/2 dough because it was too much for two of us. So I placed the half dough into refrigerator. And I will make them again tomorrow since I still have the filling.
  11. HappyCooking!

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