Crispy fried tofu cubes tossed in a fiery, tangy, and savory sauce with bell peppers and onions. A popular Indo-Chinese appetizer that's packed with flavor and perfect for a weeknight stir-fry.
Prep20 min
Cook25 min
Servings4
Serving size: 1 serving
306cal
18gprotein
24gcarbs
17g
Ingredients
400 g firm tofu (Pressed for at least 20 minutes and cut into 1-inch cubes)
4 tbsp corn starch (3 tbsp for batter, 1 tbsp for sauce slurry if needed)
1 tbsp all purpose flour (Also known as maida)
1 tsp ginger garlic paste (For the batter)
2.5 tbsp soy sauce (Use tamari for a gluten-free option)
0.75 tsp black pepper powder (Freshly ground is best)
Pillowy soft, slightly sweet, and incredibly fluffy. These homemade steamed bao buns are the perfect canvas for your favorite fillings, from savory pork belly to sweet red bean paste. A dim sum classic you can easily make at home.
Protein-packed, tangy chilli tofu with melt-in-mouth bao buns – a soul-satisfying, energy-giving meal!
This indo_chinese dish is perfect for breakfast. With 533.9399999999999 calories and 23.89g of protein per serving, it's a nutritious choice for your meal plan.
fat
vegetable oil
(For shallow frying)
4 cloves garlic (Finely minced)
1 inch ginger (Finely minced)
2 pcs green chilli (Slit lengthwise, adjust to spice preference)
1 pcs onion (Medium-sized, cut into 1-inch cubes (petals separated))
1 pcs capsicum (Medium-sized, any color, cut into 1-inch cubes)
1 tbsp red chilli sauce (Such as Sriracha or an Indo-Chinese style chilli paste)
2 tbsp tomato ketchup
1 tsp white vinegar (Rice vinegar also works well)
0.5 tsp sugar (Balances the flavors)
2 tbsp spring onion greens (Finely chopped, for garnish)
Instructions
1
Prepare the Tofu and Batter
Press the tofu block for at least 20 minutes to remove excess water. A tofu press is ideal, but placing it between paper towels with a heavy object on top works well. Cut the pressed tofu into 1-inch cubes.
In a large mixing bowl, whisk together 3 tbsp corn starch, all-purpose flour, ginger-garlic paste, 1 tsp of the soy sauce, 0.5 tsp black pepper powder, and salt.
Gradually add 3 tbsp of water, whisking continuously to form a smooth, thick batter that can coat the back of a spoon.
Add the tofu cubes to the batter and gently toss until each piece is evenly coated.
2
Shallow-Fry the Tofu
Heat 1 cup of oil in a wok or deep pan over medium-high heat. The oil is ready when a small drop of batter sizzles and floats to the top.
Carefully place the battered tofu cubes into the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary.
Fry for 5-7 minutes, turning occasionally, until the tofu is golden brown and crispy on all sides.
Using a slotted spoon, remove the fried tofu and place it on a wire rack or a plate lined with paper towels to drain excess oil.
3
Prepare the Sauce Mixture
In a small bowl, whisk together the remaining soy sauce (around 2 tbsp), red chilli sauce, tomato ketchup, vinegar, sugar, and the remaining 0.25 tsp black pepper powder.
Set this sauce mixture aside. Having it ready is key for a quick stir-fry.
4
Stir-Fry the Aromatics and Vegetables
Carefully discard the excess oil from the wok, leaving about 2 tbsp for stir-frying.
Heat the remaining oil over high heat. Once hot, add the minced garlic, minced ginger, and slit green chillies. Sauté for 30-40 seconds until fragrant.
Add the cubed onion and capsicum. Stir-fry on high heat for 2-3 minutes. The vegetables should be tender-crisp, not soft.
5
Combine and Serve
Pour the prepared sauce mixture into the wok over the vegetables. Stir well and let it bubble for about 1 minute until it thickens slightly.
Add the crispy fried tofu to the wok. Gently toss everything together for 30-60 seconds until the tofu is evenly coated in the glossy sauce.
Turn off the heat, garnish with chopped spring onion greens, and give it a final toss.
Serve immediately to enjoy the maximum crispiness.
Servings
8
Serving size: 1 serving
228cal
6gprotein
45gcarbs
2gfat
Ingredients
240 ml Warm Water (Around 40-46°C (105-115°F))
2.25 tsp Active Dry Yeast (Equivalent to one 7g packet)
3 tbsp Granulated Sugar
420 g All-Purpose Flour (Plus more for dusting)
1 tsp Baking Powder
0.5 tsp Salt
1 tbsp Vegetable Oil (Plus more for brushing)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water, active dry yeast, and 1 tablespoon of the sugar.
Stir gently and let the mixture sit for 5-10 minutes. It should become foamy and bubbly, which indicates the yeast is active and ready.
2
Prepare the Dough
In a large mixing bowl, whisk together the all-purpose flour, the remaining 2 tablespoons of sugar, baking powder, and salt.
Create a well in the center and pour in the activated yeast mixture and the vegetable oil.
Mix with a spatula or your hands until a shaggy dough forms.
Transfer the dough to a lightly floured surface and knead for 10-12 minutes until it becomes smooth, soft, and elastic. Alternatively, use a stand mixer with a dough hook on low speed for 8-10 minutes.
3
First Proofing
Lightly oil the mixing bowl and place the dough inside, turning it once to coat.
Cover the bowl with a damp cloth or plastic wrap.
Let the dough rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in size.
4
Shape the Buns
Gently punch down the risen dough to release the air. Transfer it to a lightly floured surface and knead for 1-2 minutes.
Divide the dough into 16 equal pieces (about 45g each).
Roll each piece into a smooth ball, then use a rolling pin to flatten it into an oval shape about 4 inches long and 1/4 inch thick.
Lightly brush the surface of each oval with vegetable oil.
Fold the oval in half to create a semi-circle, placing a chopstick at the fold to prevent it from sealing shut. Gently remove the chopstick.
Place each shaped bun on its own small square of parchment paper.
5
Second Proofing
Arrange the shaped buns on a baking sheet or directly in your steamer basket, leaving at least 1 inch of space between them.
Cover loosely with plastic wrap and let them rest for 20-30 minutes. They will puff up slightly.
6
Steam the Buns
Prepare your steamer by adding water to the bottom pot and bringing it to a rolling boil over medium-high heat.
Carefully place the steamer basket with the buns over the boiling water. If using a metal steamer, wrap the lid in a clean kitchen towel to prevent condensation from dripping on the buns.
Cover and steam for 10-12 minutes. Do not open the lid while they are steaming.
Once done, turn off the heat and let the buns sit in the steamer with the lid on for another 5 minutes. This crucial step prevents them from deflating when exposed to the cooler air.
Work in batches if necessary, ensuring the water level in the steamer doesn't run low.
7
Serve
Carefully remove the buns from the steamer. They are best served immediately while warm.
Gently open the buns and fill them with your favorite savory or sweet fillings.
