100 g Chinese cabbage
100 g bean sprouts
100 g bell pepper (red)
90 g butter
100 g carrots
10 sprig coriander
2 tbsp cornstarch
2 clove garlic
10 g ginger
1 units lime
460 ml milk
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
100 g vegan mayonnaise
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 about 10 minutes to form a compact dough, then cover and prove for one 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 pepper. 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 bell pepper (red)
Once proved, knead the dough thoroughly again. If the dough is too sticky, add a little flour. Then roll out to a thickness of about 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 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, 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. Place on kitchen roll to strain off excess oil.
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 with the remaining garlic and ginger in the same pan with a little oil over a medium heat for 2 to 3 minutes. Deglaze with the remaining sauce and fry for another minute or two. 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 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 vegan mayonnaise, 50 g sriracha sauce
Stuff the vegetables and tofu into the bao buns.
Serve the dip on the side or pour it over the stuffed bao buns.
460.08
16.12 g
17.21 g
59.61 g
