Korean Tofu Steam Buns

Ingredients

• 2 2/3 cups/333g plain flour

• 1 1/2 tsp/ 5.5ml instant yeast

• 1 1/2 tsp/5.5ml baking powder

• 1 tsp/5 ml salt

• 1 1/2 tsp/5.5ml caster sugar

• 1 1/2 tsp/5.5ml vegetable oil

• 1 pack firm tofu

• 1 tbsp canola oil, for frying

Garnish:

• Korean Pickled radishes, thinly sliced

• Scallion greens, finely chopped

Sauce:

• 3 tbsp soy sauce

• 3 tbsp water

• 1 tbsp sesame oil

• 1 tsp sugar

• 1 tsp gochugaru

• 1 tsp sesame seed

• 1 clove garlic, minced

• 3 scallion stalks, chopped (reserve some chopped greens for garnish)

Directions

1. Sift flour, yeast, baking powder, and salt into a large bowl.

2. Whisk 1 cup of warm water and sugar into a jug until the sugar dissolves. Add vegetable oil. Stir the water mixture into the flour mixture and mix until combined. Kneed for about 1 minute or until a smooth dough forms. Let it rise for 1 hour or until the dough has doubled in size.

3. Meanwhile, cut the tofu into 1/4-inch thick slices and pat them dry with paper towels (the dryer, the better).

4. Put the frying pan on a high heat and add some oil into the pan, then fry both sides of the tofu until golden. Mix the water, soy sauce, gochugaru, sugar, minced garlic, sesame seeds, and chopped scallions in a mixing bowl.

5. Place a frying pan on high heat and pour the braising sauce mix into the frying pan and let it boil for about 4-5 minutes, stirring occasionally.

6. Once the sauce reduces to a thickish consistency, put the fried tofu pieces into the pan and give it a thorough coating. Allow the braising liquid to be absorbed into the tofu.

7. To make the buns, place the dough onto a greased surface and start rolling it out into a 1/4” thick disk. Once rolled out, brush the surface generously with oil and cut 4” circles using a knife or cookie cutter.

8. Place each rolled out disk onto an individual square of parchment paper and fold over. Firmly press down on the folded dough and place the parchment on a tray and cover. Repeat for rest of the dough.

9. Pour water into a wok or a large pot that can hold the steamer basket, until its about 1/4 of the way up the sides. Bring water to a boil over high heat. Place steamer basket over wok, making sure the base doesn't touch the water. Steam buns, in batches, for 10-12 minutes, or until puffed and cooked thoroughly.

10. To serve: gently separate the half moon sides of a steamed bun. A well oiled bun will open easily. Place the desired number of pieces of tofu. Top with sliced radish & chopped scallions. Fold it up like a soft taco and enjoy!

    
    

    The texture will be soft & silky with a crunch and the flavors sweet, garlicky & spicy with a bit of vinegar from the radish pickle.

    
    

    Enjoy!