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

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, steamed tofu and vegetable buns (macrobiotic & vegan recipe). One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Steamed Tofu and Vegetable Buns (Macrobiotic & Vegan Recipe) is one of the most well liked of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Steamed Tofu and Vegetable Buns (Macrobiotic & Vegan Recipe) is something that I’ve loved my entire life. They’re fine and they look wonderful.

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

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

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

Steps 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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