Sticky Sesame & Black Bean Tofu with Bao Buns
It's Veganuary!! Last year the Veganuary campaign grew by 183% with 168,542 people signing up to go vegan. 79,000 omnivores took part 60,500 people said they were vegetarian or pescetarian and 28,645 identified as a vegan!
The total value of the UK plant-based market was reported at £443m for 2018 with 1 in 3 people regularly buy plant-based milks, and 1 in 3 Brits cutting out or reducing their meat consumption.
Many people are turning to veganism because of animal welfare concerns, health problems and environmental concerns along with accepting the Veganuary challenge. Over the last few years, the food industry has expanded their offerings to cater to the vegan lifestyle seeing many new restaurants and shops popping up with queues down the road. Some of our favourite high street restaurants and shops have also joined this new wave of catering and have created vegan food lines and menus ensuring they don't miss out on this veggie pound.
Are you joining in this month? Or even if you're a meat lover we have something that you are sure to love. This sticky sesame & black bean tofu with bao buns.
2 1/2 cups bao flour/All Purpose Flour
2tsp Instant Yeast
1 1/2 tbsp Vegetable Oil1tsp Sea Salt
- Combine all the dry ingredients in a medium mixing bowl, use a whisk to aerate all the dry ingredients. Add 120ml warm water and 1 1/2 teaspoons of oil, combine roughly with a wooden spoon.
- Once the ingredients are roughly mixed start combine the dough with your hands to ensure none of the dry ingredients remains. If the dough is too dry, add extra warm water.
- Use your hands or a standing mixer with a dough attachment knead the dough for around 10 minutes, or until it becomes elastic and smooth.
- Then form your smooth elastic dough into a ball and rub a little oil over the surface. Place the mixture into a clean bowl and cover with a warm, clean dishcloth, place the bowl somewhere warm and let proof for 1-2 hours or until doubled in size.
- Using a two-tiered bamboo steamer, cut 2 circles of baking paper to line the steamer. You could also use cabbage leaves to prevent sticking. Use a knife to pierce the baking paper several times to allow steam to escape.
- Once the dough has doubled in size tip it onto a lightly floured surface and punch the dough down with your hands. Split the dough into 8 equal parts, rolling them into balls.
- Place the balls on a lightly floured tray, cover with a kitchen towel and leave for a further 30 minutes.
- Once the dough has risen for a second time, use a rolling pin to roll each ball into a 1/2cm thick oval, fold in half and insert a square sheet of baking paper in the centre.
- Line your bamboo steamer with the 2 circles you cut earlier and fold your buns inside for a further 30 minutes of proofing. Place 3 buns on each tier.
- A wok is generally the best to use, but any pot that will snugly fit your steamer suitable.( You need as little steam as possible to escape). Place your pot on a medium-high heat and fill halfway with boiling water and place your bamboo steamer, with your buns inside, on top. Once your water starts to simmer, you will be able to hear it. Steams for 10 minutes then remove your buns from the heat and leave to rest for 5 minutes.
250g firm tofu cubed into 4cm thick blocks
3 cloves garlic peeled & minced
1 red onion finely chopped
1 red chilli
150g shitaake mushrooms chopped
4 tbsp black bean sauce
2 tbsp tamari
1 tbsp tamarind paste
1 tbsp honey or maple syrup
Generous pinch salt
4 bao buns
2 pak choi
1 tbsp sesame seeds
Coriander to garnish
Sriracha sauce (optional)
Preheat the oven to 200ºC
Add ½ tsp oil into your pan and gently fry off the red onion until softened, then add the chilli, salt and minced garlic cloves and fry for an additional 1 minute.
Add the mushrooms and cubed tofu, the black bean, tamarind, honey and tamari and fry for around 10 minutes
Add in ½ tbsp sesame seeds and place the mixture on a baking tray. Put the tray into in the oven for 8 minutes to crisp
In a bamboo steamer bring a flat pan of shallow water to simmer then steam the bao buns and pak choi for around 5-8 minutes
Take the tray out of the oven and add place the sticky filling, steamed pak choi and top with more sesame seeds, fresh coriander and additional chilli if you l want a kick!