Recipe of Any-night-of-the-week Steamed Tofu and Vegetable Buns (Macrobiotic & Vegan Recipe)

Hello everybody, it’s Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, steamed tofu and vegetable buns (macrobiotic & vegan recipe). It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Steamed Tofu and Vegetable Buns (Macrobiotic & Vegan Recipe) is one of the most popular of current trending foods on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Steamed Tofu and Vegetable Buns (Macrobiotic & Vegan Recipe) is something which I have loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can have steamed tofu and vegetable buns (macrobiotic & vegan recipe) using 16 ingredients and 15 steps. Here is how you can achieve it.

The ingredients needed to make Steamed Tofu and Vegetable Buns (Macrobiotic & Vegan Recipe):

1. Get Manju dough
2. Take 150 grams ◆Whole wheat flour
3. Take 150 grams ◆Bread (strong) flour
4. Make ready 4 grams ◆Salt
5. Get 5 grams ◆Dry yeast
6. Get 15 grams Beet sugar syrup (beet sugar)
7. Make ready 180 ml Hot water (warmed to the touch)
8. Take Ingredients
9. Make ready 150 grams Tofu
10. Make ready 1/4 Cabbage
11. Take 2 Dried shiitake mushrooms
12. Make ready 50 grams Green onion or scallion
13. Get 1 piece Ginger
14. Take 2 tsp Soy sauce
15. Take 1 tbsp Salt (for cabbage)
16. Make ready 1 tsp Sesame oil

Instructions to make Steamed Tofu and Vegetable Buns (Macrobiotic & Vegan Recipe):

1. [Making the dough] Combine all ◆ ingredients and mix well.
2. Dissolve beet sugar syrup in water that's warm to the touch, add the hot water to the flour from Step 1 and knead.
3. When the dough clumps up into one piece, keep it in a warm place and let it sit for the first proofing.
4. Finely chop up the cabbage, sprinkle 1 tablespoon of salt and let it sit for 30 minutes.
5. Strain excess water from the tofu by placing a weight on top of the tofu. (You can also briefly microwave the tofu.) Finely chop up the rest of the ingredients.
6. After letting the cabbage sit for 30 minutes, there will be some excess water coming out, so drain the excess water using a kitchen towel.
7. Stir-fry the ingredients in the order of ginger →dried shiitake mushrooms→green onion→tofu→and then cabbage. Season with salt, soy sauce and sesame oil.
8. Punch down the dough after the proofing and divide it into 6 portions. Let it sit for another 10 minutes.
9. [Shape] Roll out the dough into a round shape using a rolling pin. Roll out into about a thickness of 5 mm.
10. Place the ingredients from Step 7 in the middle. Make sure not to put in too much filling, because you will not be able to wrap it.
11. Stick together the side closest to you and the opposite side.
12. Then stick both left and right sides of the dough together to the middle.
13. Fold in the round part of the dough and stick them together to the middle, then the shaping is done! Let the dough sit in a warm place for 30 to 40 minutes for the second proofing.
14. After proofing, steam in a heated steamer for 15 to 20 minutes. Then you're all done!
15. It should look like this when it is ready.

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