Vegan Char Siu Bao

Method18 steps · about 3 hr

1. 1

   Step 1: Mix ½ cup of the warm dough water with all 1 tsp active dry yeast and ⅓ cup of the dough flour in a large mixing bowl. Leave in a warm place for about 15 minutes, until the mixture foams.

   Activate the yeast · 15 minUses First ½ cup warm dough water · 1 tsp active dry yeast · First ⅓ cup of the 3 cups dough flour

   
2. 2

   Step 2: Stir all ¼ cup melted coconut oil into the foamy yeast mixture until evenly combined. Add the remaining ½ cup warm dough water, remaining 2⅔ cups dough flour, ½ tsp vital wheat gluten, ½ cup dough sugar and pinch of dough salt. Mix until a dough forms.

   Uses Foamy yeast mixture · ¼ cup coconut oil, melted · Remaining ½ cup warm dough water · Remaining 2⅔ cups dough flour · ½ tsp vital wheat gluten · ½ cup sugar, for the dough · 1 pinch salt, for the dough

3. 3

   Step 3: Knead the dough for about 10 minutes, by hand or mixer, until smooth. If kneading by hand, dust the work surface lightly with the extra flour only as needed to prevent sticking.

   Uses Mixed bun dough · All-purpose flour, only as needed for kneading and dusting

   
4. 4

   Step 4: Cover the dough bowl with a clean damp cloth. Leave in a warm place for about 1 hour to rise. Make and cool the filling while the dough rises.

   Proof the dough · 60 minUses The kneaded dough, leaving unused dusting flour aside · Clean water, for dampening the dough-covering cloth

5. 5

   Step 5: Dice the onion (1 medium). Drain the extra-firm tofu (1 lb), pat it dry and cut it into ½-inch cubes. Measure the filling seasonings, water and flour before heating the pan.

   Uses 1 medium onion, diced · 1 lb extra-firm tofu, drained, patted dry and cut into ½-inch cubes

   
6. 6

   Step 6: Heat a pan over medium-high heat. Add the 2 tbsp filling oil, the prepared diced onion and all the tofu cubes. Cook for 3–5 minutes, allowing the tofu to brown on its first side.

   Brown the first tofu side · 3 minUses 2 tbsp oil, for frying the filling · Diced onion and dry tofu cubes

   
7. 7

   Step 7: Turn the tofu gently and let the other sides brown. Add a little of the extra filling oil only if the pan becomes dry; avoid breaking the cubes.

   Uses Tofu and onion after first-side browning · A little additional oil, only if the filling pan becomes dry

8. 8

   Step 8: Add all the soy sauce (2½ tbsp), optional dark soy sauce (½ tsp), filling sugar (1 tbsp), filling salt (½ tsp), sesame oil (1 tsp) and hoisin sauce (1 tbsp), plus white pepper to taste. Add the 1¼ cups filling water and 2 tbsp filling flour. Stir gently to combine without breaking the tofu.

   Uses Browned tofu and onion · 2½ tbsp soy sauce · ½ tsp dark soy sauce, optional · 1 tbsp sugar, for the filling · ½ tsp salt, for the filling · 1 tsp sesame oil · 1 tbsp hoisin sauce · White pepper, to taste

   
9. 9

   Step 9: Bring the filling to a gentle simmer and cook, stirring gently, until the sauce has thickened enough to stay inside the buns.

   Uses Tofu filling with its flour-thickened sauce

   
10. 10

    Step 10: Transfer the cooked filling to a shallow dish and let it cool completely before filling the buns. If it will not be used promptly, refrigerate it as it cools.

    Uses Cooked thickened tofu filling

11. 11

    Step 11: Once the dough has risen, knead it for 2–3 minutes to deflate it. Dust the work surface lightly with extra flour as needed, divide the dough into 10 equal pieces and cover the pieces with a clean damp cloth.

    Uses The risen dough from the covered proofing bowl · All-purpose flour, only as needed for kneading and dusting · Clean water, for dampening the dough-covering cloth

12. 12

    Step 12: Flatten each dough piece into a disc with a slightly thicker centre and thinner edges. Place about 2 tbsp of cooled tofu filling in the centre, gather the edges and pinch tightly closed. Use less filling if needed for a secure seal. Put the 10 buns seam-side down on parchment-lined baking sheets; promptly refrigerate any excess cooked filling.

    Uses All ten dough portions, leaving unused dusting flour aside · About 2 tbsp cooled filling per bun, only the portion needed to fill and seal ten buns

    
13. 13

    Step 13: Cover the shaped buns with a clean damp cloth and leave for 10 minutes. Meanwhile, preheat the oven to 375°F, about 190°C, and prepare the glaze.

    Rest the shaped buns · 10 minUses Only the ten shaped buns; excess filling remains refrigerated · Clean water, for dampening the dough-covering cloth

14. 14

    Step 14: Stir the 1 tbsp glaze sugar into the 2 tbsp warm glaze water until dissolved.

    Uses 1 tbsp sugar, for the glaze · 2 tbsp warm water, for the glaze

15. 15

    Step 15: Remove the cloth after the 10-minute rest. Brush the tops of the buns lightly with some of the sugar-water glaze. Sprinkle with optional black sesame seeds, then keep the remaining glaze for after baking.

    Uses The ten rested buns, without the covering cloth · Only enough of the prepared glaze to brush the raw bun tops · Black sesame seeds, optional, for the tops

16. 16

    Step 16: Put the buns into the preheated oven and immediately lower the temperature to 350°F, about 177°C. Bake for 20–25 minutes, checking at 20 minutes, until golden and the dough is baked through.

    Bake the buns · 20 minUses Only the ten glazed buns, with their optional sesame topping

17. 17

    Step 17: Brush the baked buns lightly with the remaining sugar-water glaze as needed. Serve warm.

    Uses Ten baked tofu buns · Only the remaining prepared glaze needed for a light final brushing

18. 18

    Step 18: For leftovers, cool the buns promptly and store in an airtight container in the refrigerator. Reheat individual buns in the microwave for the author’s approximate 15–30-second guide, extending as needed until hot through.

    Uses Only any buns kept for later, rather than those already served