100 g Bean sprouts
90 g Butter
100 g Carrots
100 g Chinese cabbage
10 sprig Coriander
2 tbsp Cornstarch
2 clove Garlic
10 g Ginger
1 units Lime
100 g Mayonnaise (vegan)
460 ml Milk
100 g Paprika (red)
25 g Peanuts (roasted and salted)
1 pinch Salt
50 g Soy sauce
100 g Spring onion
50 g Sriracha sauce
80 g Sugar
2 tbsp Sunflower oil
400 g Tofu
720 g Wheat flour
1 units Yeast cube (42 g)
Heat the butter and milk in a pan to 40°C and dissolve the yeast in it. Mix the dry ingredients in a mixing bowl and add the liquid.
Knead with the dough hook for approx. 10 mins. to form a compact dough and then cover and leave to rise for 1 hour.
Ingredients
90 g Butter, 460 ml Milk, 1 units Yeast cube (42 g), 720 g Wheat flour, 70 g Sugar
Peel the carrots. Wash the Chinese cabbage, spring onions and bean sprouts. Wash, quarter and deseed the peppers. Cut everything into thin strips and set aside.
Ingredients
100 g Carrots, 100 g Chinese cabbage, 100 g Spring onion, 100 g Bean sprouts, 100 g Paprika (red)
After the resting time, knead the dough thoroughly again. If the dough is too sticky, add a little flour. Then roll out to a thickness of approx. 6 mm on a floured work surface and cut out circles. Fold the dough circles in half.
Leave to rise in a warm place for another 15 minutes, then cook in the steamer for 10 minutes. Instead of the steamer, the bao buns can also be cooked in a pan with a steamer insert.
Pat the tofu dry and cut into approx. 2 cm cubes.
Wash the lime in hot water, dry, finely grate the zest and set aside. Squeeze the lime. Peel and finely grate the garlic and ginger.
Mix the juice with the soy sauce, sugar and half the garlic and half the ginger. Toss the tofu in the mixture, remove and pat dry. Put the rest of the seasoning sauce to one side.
Toss the tofu in cornflour and fry in a pan with oil over a high heat until crispy on all sides. Drain on kitchen paper.
Ingredients
400 g Tofu, 1 units Lime, 2 clove Garlic, 10 g Ginger, 50 g Soy sauce, 10 g Sugar, 2 tbsp Cornstarch, 1 tbsp Sunflower oil
Fry the vegetables, remaining garlic and ginger in the same pan with a little oil over a medium heat for 2-3 mins. Deglaze with the remaining seasoning sauce and fry for a further 1-2 mins. Season with a pinch of salt.
Roughly chop the peanuts.
Wash the coriander, shake dry and chop finely.
Add the tofu, peanuts and coriander to the vegetables and mix everything together well.
Ingredients
1 tbsp Sunflower oil, 1 pinch Salt, 25 g Peanuts (roasted and salted), 10 sprig Coriander
Mix the mayonnaise with the Sriracha sauce to make a dip.
Ingredients
100 g Mayonnaise (vegan), 50 g Sriracha sauce
Stuff the vegetables and tofu into the bao buns.
Add the dip or pour it over the stuffed bao buns.
460.08
16.12 g
17.21 g
59.61 g
