🥟 Vietnamese Bánh Bao Chay (Vegan Steamed Buns)

Soft, fluffy steamed buns filled with savoury vegetables, tofu, and glass noodles—light, satisfying, and packed with texture. Perfect for breakfast or meal prep.

📝 Ingredients (Makes 10–12 buns)

Bao dough:
2 ½ cups plain flour
1 tbsp sugar
1 tsp instant yeast
¾ cup warm water
1 tbsp oil
½ tsp salt

Filling:
200g firm tofu (crumbled or finely diced)
2 cups cabbage (finely chopped)
1 carrot (grated)
1 cup mushrooms (finely chopped)
1 small bundle glass noodles (mung bean vermicelli)
2 cloves garlic (minced)
1 tbsp ginger (minced)

Seasoning:
2 tbsp soy sauce
1 tsp sugar
1 tsp sesame oil
½ tsp white pepper

👩‍🍳 Instructions

1. Make the dough
Mix warm water, sugar, and yeast; rest 5–10 minutes until foamy
Add flour, oil, and salt
Knead 8–10 minutes until smooth
Cover and let rise 1–1.5 hours until doubled

2. Prepare glass noodles
Soak in hot water for 5–10 minutes until soft
Drain well and cut into short pieces

3. Prepare the filling
Heat a pan with a little oil
Cook garlic and ginger until fragrant
Add mushrooms first → cook until moisture evaporates
Add cabbage and carrot → stir-fry 5–7 minutes
Add tofu and glass noodles → mix well
Add soy sauce, sugar, sesame oil, and pepper
Cook until everything is dry and well combined
Let cool completely

👉 Important: filling must be dry, not wet

4. Shape the buns
Divide dough into small balls
Roll into circles
Add filling in the center
Fold and pinch to seal

5. Second proof
Rest buns 15–20 minutes
6. Steam
Place on parchment paper
Steam for 10–12 minutes
Turn off heat, rest 5 minutes before opening lid

💡 Tips

✔ Cut glass noodles short → easier to eat
✔ Cook mushrooms well → prevents soggy filling
✔ Crumbled tofu absorbs flavour better
✔ Add vegan oyster sauce (optional) → richer taste 👍

🌿 Why it’s great

Balanced texture: soft + chewy + savoury
High protein (tofu) + carbs (noodles)
Budget-friendly
Perfect for freezing and reheating