Crispy Tofu Steam Buns Recipe

Mix and proof

In a large bowl combine warm water (about 105–115°F), 1 tablespoon of the granulated sugar and the instant dry yeast. Stir and let sit 5–7 minutes until foamy. In a separate bowl whisk together flour, remaining 1 tablespoon sugar, baking powder and 1/2 teaspoon salt.

Make dough

Once yeast is foamy, add warm milk and 2 tablespoons vegetable oil to the yeast mixture. Pour wet into dry and stir until a shaggy dough forms. Turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (dough should be slightly tacky).

First rise

Lightly oil a bowl, place dough inside, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 1 hour.

Shape buns

Punch dough down and turn out onto a work surface. Divide into 12 equal pieces (about 60–65 g each). Roll each piece into a ball, then flatten into an oval about 3–4 inches long. Lightly brush each with neutral oil and fold in half or roll loosely to create a pocket shape commonly used for steam buns. Place each on a small square of parchment to prevent sticking.

Second rest

Cover shaped buns with a damp towel and let rest 20–30 minutes; they will puff slightly.

Steam

Set up a steamer over boiling water. Place buns (with parchment) in the steamer basket leaving space between them. Steam over medium-high heat for 10–12 minutes. Turn off heat and let sit 2 minutes before removing lid to prevent collapse. Keep warm until assembling.

Press and cut tofu

Drain tofu and press for 20–30 minutes between layers of paper towels or a clean kitchen towel with a weight on top to remove excess moisture. Cut pressed tofu into 12 rectangular pieces approximately the width of the buns.

Marinate

In a shallow bowl whisk together 2 tablespoons soy sauce, 1 teaspoon rice vinegar, 1/2 teaspoon sesame oil, garlic powder, ginger powder and 1/4 teaspoon salt. Add tofu pieces and gently coat; let sit 10 minutes to absorb flavor.

Coat

Place cornstarch in a shallow plate. Remove tofu from marinade and lightly dredge each piece in cornstarch, shaking off excess so there is an even dry coating.

Fry until crisp

Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering. Add tofu pieces in a single layer (work in batches if needed) and fry 3–4 minutes per side until deeply golden and crisp. Transfer to a wire rack or paper towel-lined plate to drain. Season lightly with a pinch of salt while hot.

Combine aioli

In a small bowl combine 1/2 cup mayonnaise, 1 teaspoon Sriracha or gochujang, minced garlic, 1 teaspoon lemon juice, 1/2 teaspoon light soy sauce, 1/2 teaspoon honey and 1/4 teaspoon sesame oil. Whisk until smooth. Taste and adjust seasoning with a pinch of salt or extra lemon for brightness. Refrigerate until ready to use.

Make quick pickling brine

In a small saucepan combine 1/2 cup rice vinegar, 1/2 cup water, 2 tablespoons sugar, 1 teaspoon salt and red pepper flakes if using. Heat just until sugar and salt dissolve, then remove from heat and let cool a few minutes.

Pickle vegetables

Place sliced cucumber and julienned daikon or carrot into a clean jar or bowl. Pour warm brine over vegetables, press down to submerge, and let cool to room temperature. Cover and refrigerate at least 30 minutes (best if 1–2 hours) before using.

Assemble buns

Open each steamed bun pocket. Spread about 1 tablespoon of dinache aioli on the inside of each bun. Place one piece of crispy tofu into each bun, then add 1–2 tablespoons of house pickles (drained) on top.

Finish and serve

Garnish with a sprinkle of sliced scallions, a few cilantro leaves and a pinch of toasted sesame seeds. Serve immediately while buns and tofu are warm so the exterior stays crisp. Provide extra dinache aioli on the side if desired.