Recipe Vortex

Gluten Free Bao Buns:

100 mL Lukewarm Water

50 mL Soy Milk

2 tsp Instant Dry Yeast

1 tbsp Rapeseed Oil

0.5 tbsp Maple Syrup

250 g Gluten-Free Flour

1 tsp Xanthan Gum

5 g Baking Powder

Tofu Glaze:

1 cup scallion (100 g), sliced

¼ cup fresh ginger (15 g), minced

5 cloves garlic, minced

¼ cup organic sugar (50 g)

2 tablespoons chinese 5 spice

¼ cup soy sauce (60 mL)

¼ cup shaoxing rice wine (60 mL)

¼ cup dark soy sauce (60 mL)

12 oz firm tofu (340 g), pressed and sliced

2 tablespoons vegetable oil

Pickled Vegetables:

1 cup cucumber, julienned

1 red pepper, seeded and julienned

1 cup daikon radish (150 g), julienned

1 cup carrot (120 g), julienned

1 yellow pepper, seeded and julienned

2 jalepenoes, sliced

½ cup water (120 mL)

½ cup organic sugar (100 g)

1 cup rice vinegar (240 mL)

1 tablespoon kosher salt

For Serving:

hoisin sauce

scallion, sliced

sesame seed

In a bowl, combine water, milk, yeast, oil, and maple syrup.

Leave the mixture to stand for 5 minutes or until bubbly in order to activate the yeast.

Meanwhile, mix the gluten-free flour with xanthan gum, baking powder, and a pinch of salt.

Then, incorporate the yeast mixture, and work the ingredients until they come together into a smooth, pliable, and slightly sticky dough.

You can knead by hand on a floured surface or with a mixer fitted with a dough hook.

If needed, add more flour or lukewarm water to reach the right consistency.

Leave the dough to rest for a few minutes before rolling it out on a floured worktop to a 1 cm (1/2 inch) thickness.

Using a cookie cutter or sharp-edged glass, cut out rounded shapes, about 9 cm (3.5 inches) in diameter.

Then, rub the surface of each circle with a bit of oil and fold one half of the dough over the other half, like a half-moon shape.

Transfer each shaped bun onto a square of parchment paper and then over onto a baking tray.

Cover the buns with a tea towel or cling film, and leave them to prove for two hours at room temperature.

Set up your steamer - you can use a classic bamboo steamer or a steel steamer pot.

Make sure the steaming basket is dry and then place the proved buns on it along with their square of baking paper.

We recommend you cook two or three buns at a time, leaving some space in between them to rise nicely.

Steam the buns for 8 minutes, transfer them onto a serving dish and enjoy them warm with sweet or savoury fillings.

The water and milk should be lukewarm, not hot, as that's the optimal temperature for yeast fermentation.

The dough should always feel soft and pliable. If it starts cracking when your shape the buns, then incorporate a splash of warm water and briefly knead it again.

PICKLED VEGETABLES:

Make the pickled vegetables: Prepare the cucumber, red pepper, daikon, carrot, yellow pepper, and jalapeños and set aside while you make the brine.

In a large pot or deep pan over high heat, combine the water, sugar, rice vinegar, and salt. Stir until the sugar dissolves, then bring the mixture to a boil.

Add the vegetables the brine. Stir to submerge, then remove the pot from the heat. Let sit while you sear the tofu and bake the buns, about 1 hour, then drain.

TOFU:

Marinate the tofu: In a medium bowl, whisk together the scallions, ginger, garlic, sugar, five-spice, soy sauce, rice wine, and dark soy sauce.

Add the tofu to a separate medium bowl and pour the marinade over. Cover with plastic wrap and marinate in the refrigerator for 1 hour.

Sear the tofu: Remove the tofu from the marinade and pat dry with paper towels. Reserve the marinade.

Heat the vegetable oil in a large skillet over high heat. Add the tofu and sear on one side until deep brown in color, about 5 minutes. Flip and cook on the other side until deep brown, 5 minutes more. Remove the tofu from the pan.

Pour the reserved marinade into the skillet on medium heat and reduce until thick and syrupy, about 5 minutes. Return the tofu to the pan and stir to coat with the glaze. Remove the pan from the heat.

To serve, slather the inside of the bao buns with hoisin sauce, then add the pickled vegetables, glazed tofu, sliced scallions, and sesame seeds.