🥟 Chilli Garlic Tofu Bao

🥘 Ingredients

• yeast 1 tsp
• sugar 1 tsp
• warm water 70ml
• flour 125g
• salt ½ tsp
• firm tofu 200g
• crispy chilli oil 2 tbsp
• tamari 2 tbsp
• agave ½ tbsp
• rice vinegar ½ tbsp
• water 70ml
• cornstarch ½ tbsp
• spring onions 2
• garlic cloves 4
• crispy chilli oil 2 tsp
• spring onions 1
• sesame seeds to taste

1. 1

   Start the dough:
2. 2

   Mix yeast , sugar , and warm water in a jug, then set aside until foamy on top.
3. 3

   In a mixing bowl, combine flour and salt . Make a well in the center, then pour in the yeast mixture.
4. 4

   Stir until a slightly sticky (but not wet) dough forms. Transfer to a clean surface and knead for 5-10 minutes until smooth.
5. 5

   Return the dough to the bowl, cover, and let it rest for 1 hour , or until doubled in size.
6. 6

   Create the filling:
7. 7

   Preheat the oven to 200 C .
8. 8

   Place firm tofu on a baking tray, drizzle lightly with oil, and bake for 25-30 minutes , until golden and crispy in parts.
9. 9

   In a bowl, mix together crispy chilli oil , tamari , agave , rice vinegar , water , and cornstarch to make the sauce. Set aside.
10. 10

    Sauté spring onions (sliced) and garlic cloves (minced) for 1-2 minutes until fragrant. Pour in the sauce mix and simmer until thickened.
11. 11

    Add the tofu, stir to coat, then set aside to cool before using.
12. 12

    Assembling the buns:
13. 13

    Once the dough has risen, transfer to a clean surface, divide into 8 equal balls, and roll each one into ¼ inch thick discs.
14. 14

    Place 1 tbsp of filling in the center of each disc. Fold the edges up, pinching to seal into a secure bun.
15. 15

    Heat a pan over medium heat with enough oil to coat the bottom. Add the buns, pour in just enough water to line the bottom, then cover immediately (it will spit) and steam for 10 minutes .
16. 16

    Remove the lid and keep frying until the bottoms are golden and crisp.
17. 17

    Serve topped with crispy chilli oil , sliced spring onions , and sesame seeds . Enjoy!