Empty My Fridge
Vegan Flaky Buttery Baked BBQ Buns (Siew Pau) - 酥皮素烧包
Ingredients
- Flour360 g
- Sugar2 ½ tbsp
- Baking soda½ tsp
- Salt½ tsp
- Butter¼ cups
- Vegan butter½ cups
- Tofu14 oz
- Onion · chopped¾ cups
- Garlic4 cloves
- Pea · frozen¾ cups
- Cornstarch
- Vegetable oil
- Sesame seed
- Oyster sauce1 ½ tbsp
- Soy sauce1 ½ tbsp
- Dark soy sauce2 tsp
- White pepper¼ tsp
- Five spice · powder0.13 tsp
- Milk50 ml
- Maple syrup1 tbsp
- Oil Dough
- Egg
Instructions
- Press the tofu to remove as much liquid as possible, then cut it into tiny cubes.
- Pan-fry the tofu in a hot non-stick pan with 1 tablespoon oil until golden brown, then transfer to a bowl.
- In the same pan, add a little more oil and sauté the onion until translucent. Add the garlic and cook for about 30 seconds until fragrant.
- Return the tofu to the pan, stir briefly, and season with all the seasoning ingredients.
- Fold in the frozen peas, stir briefly, then swirl in the cornstarch slurry and mix until well combined.
- Transfer to a dish and let cool before using. The filling can be made ahead and refrigerated.
Summarized from WoonHeng's video. Watch it for the details.
More recipes with
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.