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These tofu steamed buns are pillowy soft buns filled with tofu, red onion, and a sweet and spicy sauce. These take a bit of time but about 75% of it is just a waiting game. Besides, every minute of time is worth it! These tofu steamed buns are delicious!

Tofu Steamed Buns [Vegan]

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Ingredients You Need for Tofu Steamed Buns [Vegan]

For the Steamed Buns:
  • 2 cups all-purpose flour
  • 1 Packet of instant yeast (2 1/4 teaspoon)
  • 1 teaspoon salt
  • 3/4 cup of water, heated between 120-130°F
  • 1 tablespoon oil

For the Filling:

  • 1 block extra firm tofu
  • 1/3 cup red onion, minced
  • 1/4 cup reduced-sodium soy sauce
  • 1/4 cup water
  • 1 tablespoon white or rice vinegar
  • 2 teaspoons sesame oil
  • 2 teaspoons chili garlic sauce
  • 1/4 cup organic sugar
  • 1/4 teaspoon Chinese five-spice, optional

How to Prepare Tofu Steamed Buns [Vegan]

For the Buns:
  1. In a food processor (the preferred method) or by hand, add the flour, instant yeast packet, and salt. Pulse or mix a few times until combined.
  2. Now, heat the water on low for a few seconds (not boiling). Using a kitchen thermometer, check the temperature. It should be approximately 120-130°F degrees.
  3. Add half the water and all the oil to the dry mixture. Pulse a few times until combined.
  4. Now, add half of the rest of the water and continue to pulse. Continue with the rest of the water tablespoon by tablespoon until the dough is completely combined. You may not need it all. It should be soft and slightly sticky.
  5. Lightly flour a surface and knead the dough for 7-10 minutes.
  6. Return the dough to a lightly oiled bowl and cover with a damp towel. Let rise for 1 hour.

For the Filling:

  1. Make the filling. Drain the package of tofu and lightly squeeze out some of the water.
  2. Mince the red onion and chop the tofu into very small cubes (Pea-sized).
  3. Add 1 tablespoon of oil to a pan heated on medium-high. Add the tofu and red onion and cook until all the cubes are lightly browned and the onion is soft.
  4. Pour the sauce into the pan and toss to combine. Let the sauce simmer until the tofu has absorbed all of it. About 10-15 minutes. Turn off heat and set aside to cool.

To Assemble:

  1. Punch the dough right in the middle to release air.
  2. Pour the dough out onto a clean surface and knead a few more times about 30 seconds and roll into a log.
  3. Cut the dough into 12 even pieces. Roll each piece into a ball. Cover with a towel and let rest on the table for 10 minutes.
  4. After 10 minutes, grab a rolling pin and roll each ball of dough into a flat circle between 1/4 inches to 1/2 inches thick. Use your hands to make the edges thinner than the center.
  5. Cut 12 square pieces of parchment out and set aside. Fill each bun with a heaping tablespoon of the tofu filling and close the bun however you choose to. You can pinch it across the middle, and then again on the other side. At this point, it is the shape of a crab rangoon. Then, you can close the sides once more to seal them. Just try the best you can.
  6. Place filled steamed buns onto one of the cut parchment pieces and place on a baking tray. Continue until they are all filled.
  7. Cover and rest for 30 more minutes.
  8. Fill a pot of water about halfway. Once boiling, add a few parchment-lined steamed buns to a steamer basket being sure not to overcrowd them.
  9. Place the lid on the steamer basket and then onto the water. Steam for 10 minutes. After 10 minutes, remove the steamer pot from the boiling water and let sit with the lid on for 5 minutes.
  10. Carefully remove the steamed buns and set aside. Continue with the rest of the buns until they are all steamed.
  11. Serve with your favorite dipping sauce!
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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