Tofu Steamed Buns

These Tofu Steamed Buns are filled with finely chopped tofu coated in a sweet and savory soy-based sauce, all wrapped inside a soft, fluffy homemade dough.

These Chinese-inspired tofu bao are steamed until pillowy and tender, with a savory tofu filling that makes them perfect for a snack, appetizer, or meal.

There are two components to the recipe-the yeasted dough and the tofu filling-but both are surprisingly straightforward to make at home.

Helpful Equipment

You'll need a steamer basket to cook the buns. I like using a bamboo steamer because the stacked layers allow you to steam several buns at once, but a metal steamer basket with a lid works too.

Depending on the size of your steamer, you may need to cook the buns in batches.

Ingredients

These tofu steamed buns have two main components: a soft yeasted dough and a savory tofu filling.

Extra-Firm Tofu: Creates the base of the filling. Pressing out some of the excess moisture helps it brown more easily in the skillet.

Red Onion: Adds flavor and texture to the tofu filling.

Soy Sauce: Creates the savory base of the sauce that coats the tofu.

All-Purpose Flour: Forms the base of the soft steamed-bun dough. Measure the flour using the spoon-and-level method to avoid adding too much.

Instant Yeast: Helps the dough rise and creates the soft, fluffy texture.

See recipe card for quantities.

How to Make This Recipe

These tofu steamed buns have two components: a soft yeasted dough and a savory tofu filling. While the dough rises, you can prepare the filling so everything is ready to assemble.

The full written instructions can be found in the recipe card below.

Step 1: Make the dough. Combine the flour, instant yeast, and salt. Heat the water to the temperature specified on the package of your instant yeast, then add it along with the oil. Mix until a soft, slightly sticky dough forms.

Step 2: Knead and let rise. Transfer the dough to a lightly floured surface and knead for 7-10 minutes. Place in a lightly oiled bowl, cover with a damp towel, and let rise for 1 hour.

Step 3: Make the tofu filling. Finely chop the tofu and red onion. Cook in a little oil over medium-high heat until the tofu is lightly browned and the onion has softened. Add the sauce and simmer for 10-15 minutes, or until the tofu has absorbed the sauce. Set aside to cool.

Step 4: Divide the dough. Punch down the risen dough, knead briefly, and shape it into a log. Divide into 12 equal pieces, roll each into a ball, cover, and let rest for 10 minutes.

Step 5: Fill the buns. Roll each piece of dough into a circle about ¼-½ inch thick. Add a heaping 2 tablespoons of tofu filling, then seal the dough around the filling. Place the filled buns on a baking tray, cover, and let rest for another 30 minutes.

Step 6: Steam. Arrange the buns in a steamer basket with space between them. Place over simmering water, cover, and steam for 10 minutes.

Step 7: Let them rest. Remove the steamer from the heat but do not open the lid yet. Leave the buns covered for another 5 minutes, then uncover and serve.

Tips & Tricks

Measure the flour carefully. Spoon the flour into your measuring cup and level it off rather than scooping directly from the container. Too much flour can result in a dry, tough dough.

Give the dough a warm place to rise. Make sure your yeast is fresh and follow the temperature recommendations on the package. A warm environment helps the dough rise properly.

Remove excess moisture from the tofu. You don't necessarily need a tofu press, but removing some of the water helps the tofu brown more quickly and gives the filling a better texture.

Don't open the steamer immediately. After steaming for 10 minutes, remove the steamer from the heat and leave it covered for another 5 minutes before opening.

If you're new to cooking with tofu, my guide to cooking tofu covers the different types of tofu, how to prepare it, and several ways to cook it.

Storage

Store: Keep leftover tofu steamed buns in an airtight container in the refrigerator.

Reheat: Reheat in the microwave for 1-2 minutes or steam for about 5 minutes until warmed through.

Freeze: The steamed buns can also be frozen for longer storage. Thaw before reheating using the microwave or steamer.

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