Traditional baozi meets the unique flavors of Mapo Tofu in this innovative and mouthwatering creation, offering a fresh and exciting taste experience.
The soft, fluffy exterior of these buns encases a spicy, savory filling made with tofu, creating a satisfying blend of textures and flavors. These buns are sure to leave you craving more.
Previously, I’ve shared several mantou and bun recipes that you might enjoy:
- Classic Mantou
- Milk Mantou
- Piggy Buns
- Custard Buns
- Chinese Sugar Buns
- Brown Sugar Mantou
- Black Sesame Buns
- Taro Buns
- Chicken and Mushroom Steamed Buns
- Peach Bun
Now, let me walk you through how to make these delicious Mapo Tofu Buns.
Ingredients
For the Bun Dough:
- 500g all-purpose flour
- 5g active dry yeast
- 5g sugar
- 260ml warm water (35-40°C)
For the Filling:
- 1 block of tofu (approximately 300g)
- 10g oyster sauce
- 15g light soy sauce
- 5g Sichuan peppercorn powder
- 10g chili powder (adjust to taste)
- 3g chicken bouillon powder
- 3g sugar
- 3g salt
- 50g garlic chives (chopped)
- 30g green onions (chopped)
- 10g sesame oil
- 20g hot oil (for infusing spices)
Step-by-Step Instructions
1. Preparing the Dough:
In a clean mixing bowl, combine 500g of flour, 5g of yeast, and 5g of sugar.
Add 260ml of warm water and mix with chopsticks or a rubber spatula until the mixture starts to come together into flour crumbs. Once the dough forms, begin kneading by hand.
Knead the dough until it becomes smooth, elastic, and no longer sticky. This process may take about 8-10 minutes.
Once kneaded, cover the bowl with a damp cloth or plastic wrap and place the dough in a warm spot to rise.
Let it rest for about 1 to 1.5 hours until it doubles in size. (Rising time may vary depending on the temperature.)
2. Preparing the Filling:
Cut the tofu into small cubes and place them in a clean bowl. The size of the cubes can vary, but try to keep them uniform for easier handling when shaping the buns.
To the tofu, add 10g oyster sauce, 15g light soy sauce, 5g Sichuan peppercorn powder, 10g chili powder (adjust based on your spice preference), 3g chicken bouillon powder, 3g sugar, and 3g salt.
Then, add the chopped garlic chives and green onions. Pour in 10g sesame oil.
Next, heat 20g of oil in a pan until it just starts to smoke, then pour it over the seasoned tofu mixture.
This will release the aromas of the spices. Stir the filling well to ensure the tofu cubes are evenly coated in the seasonings.
3. Shaping the Buns:
Once the dough has risen, punch it down to release the air. Turn the dough out onto a work surface and knead it gently to remove any bubbles.
Roll the dough into a long log and divide it into equal pieces, around 30-50g each.
Roll each piece into a ball and use a rolling pin to flatten each ball into a circle with a slightly thicker center. This will form the base of your bun.
Place a spoonful of filling in the center of each dough circle. Carefully fold the edges of the dough over the filling and pinch them together to seal the bun.
You can shape the pleats in any way you like, but typically, 13-18 pleats are made for an attractive, evenly sealed bun.
4. Second Rise and Steaming:
Place the shaped buns in a steamer basket, ensuring there’s enough space between each bun to expand.
Cover the steamer and let the buns rise for another 10-15 minutes. This will give them a light, fluffy texture.
While the buns are rising, bring a pot of water to a boil. Once it’s boiling, reduce the heat to medium and steam the buns for 6-8 minutes, depending on their size.
Don’t open the steamer lid during steaming, as it may affect the fluffiness of the buns. After steaming, let the buns rest in the steamer for 2-3 minutes to firm up before removing them.
5. Serving:
Once the buns are steamed to perfection, remove them from the steamer and let them cool slightly on a wire rack.
The result is a batch of soft, fluffy Mapo Tofu buns. The outer skin is light and airy, while the spicy, savory filling of tofu bursts with flavor.
The combination of numbing Sichuan pepper, spicy chili, and aromatic garlic chives brings a delightful kick that complements the smoothness of the tofu.
These buns are perfect for breakfast, lunch, or dinner. Pair them with a bowl of congee or soup for a comforting, satisfying meal.
Give this unique Mapo Tofu Bun recipe a try and add a burst of spicy, savory flavor to your meal rotation!
Mapo Tofu Buns: A Flavorful Fusion of Spicy and Savory Delight
Ingredients
For the Bun Dough:
- 500 g all-purpose flour
- 5 g active dry yeast
- 5 g sugar
- 260 ml warm water 35-40°C
For the Filling:
- 1 block of tofu approximately 300g
- 10 g oyster sauce
- 15 g light soy sauce
- 5 g Sichuan peppercorn powder
- 10 g chili powder adjust to taste
- 3 g chicken bouillon powder
- 3 g sugar
- 3 g salt
- 50 g garlic chives chopped
- 30 g green onions chopped
- 10 g sesame oil
- 20 g hot oil for infusing spices
Instructions
Preparing the Dough:
- In a clean mixing bowl, combine 500g of flour, 5g of yeast, and 5g of sugar.
- Add 260ml of warm water and mix with chopsticks or a rubber spatula until the mixture starts to come together into flour crumbs. Once the dough forms, begin kneading by hand.
- Knead the dough until it becomes smooth, elastic, and no longer sticky. This process may take about 8-10 minutes.
- Once kneaded, cover the bowl with a damp cloth or plastic wrap and place the dough in a warm spot to rise.
- Let it rest for about 1 to 1.5 hours until it doubles in size. (Rising time may vary depending on the temperature.)
Preparing the Filling:
- Cut the tofu into small cubes and place them in a clean bowl. The size of the cubes can vary, but try to keep them uniform for easier handling when shaping the buns.
- To the tofu, add 10g oyster sauce, 15g light soy sauce, 5g Sichuan peppercorn powder, 10g chili powder (adjust based on your spice preference), 3g chicken bouillon powder, 3g sugar, and 3g salt.
- Then, add the chopped garlic chives and green onions. Pour in 10g sesame oil.
- Next, heat 20g of oil in a pan until it just starts to smoke, then pour it over the seasoned tofu mixture.
- This will release the aromas of the spices. Stir the filling well to ensure the tofu cubes are evenly coated in the seasonings.
Shaping the Buns:
- Once the dough has risen, punch it down to release the air. Turn the dough out onto a work surface and knead it gently to remove any bubbles.
- Roll the dough into a long log and divide it into equal pieces, around 30-50g each.
- Roll each piece into a ball and use a rolling pin to flatten each ball into a circle with a slightly thicker center. This will form the base of your bun.
- Place a spoonful of filling in the center of each dough circle. Carefully fold the edges of the dough over the filling and pinch them together to seal the bun.
- You can shape the pleats in any way you like, but typically, 13-18 pleats are made for an attractive, evenly sealed bun.
Second Rise and Steaming:
- Place the shaped buns in a steamer basket, ensuring there’s enough space between each bun to expand.
- Cover the steamer and let the buns rise for another 10-15 minutes. This will give them a light, fluffy texture.
- While the buns are rising, bring a pot of water to a boil. Once it’s boiling, reduce the heat to medium and steam the buns for 6-8 minutes, depending on their size.
- Don’t open the steamer lid during steaming, as it may affect the fluffiness of the buns. After steaming, let the buns rest in the steamer for 2-3 minutes to firm up before removing them.
