Spicy Cauliflower Bao by @fitgreenmind

2h25

12 servings

🌾

440 g

Flour

🫙

2.3 g

Baking powder

🧂

0.4 g

Salt

🥛

130 ml

Plant milk

🍞

9 g

Instant yeast

💧

330 ml

Water

🍬

2 tbsp

Sugar

🫗

2 tbsp

Oil

⚫

0.6 g

Pepper

🥦

700 g

Cauliflower

🌶️

2 tbsp

Gochujang

🍅

3 tbsp

Ketchup

🍯

60 g

Agave syrup

🍬

25 g

Brown sugar

🥢

2 tbsp

Light soy sauce

🫗

30 ml

Sesame oil

🫘

400 g

Tofu

🥒

Cucumber

🌿

Cilantro

🥚

Spicy mayo

  1. Mix
    • Flour
    • Salt

    Mix the flour, baking powder and salt for the dough.

  2. Whisk
    • Plant milk
    • Instant yeast
    • Water

    Whisk together the plant milk, instant yeast, water, sugar and oil.

  3. Add
    • Flour
    • Salt
    • Instant yeast

    Add the wet mix to the dry mix.

  4. Knead
    • Flour

    Knead for about 5 minutes, adding more flour if needed.

  5. Cover

    Cover and let the dough rest for 1 hour.

  6. Divide

    Divide the dough into 12 pieces and shape into balls.

  7. Flatten
    • Oil

    Flatten the balls, brush one side with oil and clap them shut.

  8. Place
    • Water

    Set up a DIY steamer by placing a colander over a pot with boiling water.

  9. Steam

    Steam the buns for 10-12 minutes.

  10. Fill
    • Tofu
    • Cauliflower
    • Cucumber

    Fill the buns with tofu, veggies and things you like.

  11. Mix
    • Flour
    • Salt
    • Water

    Mix the flour, water, salt and pepper into a batter.

  12. Coat
    • Cauliflower

    Coat the cauliflower florets in the batter.

  13. Fry
    • Oil
    • Cauliflower

    Fry the coated cauliflower in hot oil for 5 minutes, or bake at 180C/360F for 25 minutes.

  14. Heat
    • Oil
    • Gochujang
    • Brown sugar

    Heat the gochujang, ketchup, agave syrup, brown sugar, soy sauce and sesame oil while stirring to make the sauce.

  15. Pour
    • Cauliflower

    Pour the sauce over the baked cauliflower and toss.

  16. Top
    • Cucumber
    • Cilantro
    • Spicy mayo

    Top with cucumber, cilantro and spicy mayo.

Spicy Cauliflower Bao by @fitgreenmind

2h25

12 servings

🌾

440 g

Flour

🫙

2.3 g

Baking powder

🧂

0.4 g

Salt

🥛

130 ml

Plant milk

🍞

9 g

Instant yeast

💧

330 ml

Water

🍬

2 tbsp

Sugar

🫗

2 tbsp

Oil

⚫

0.6 g

Pepper

🥦

700 g

Cauliflower

🌶️

2 tbsp

Gochujang

🍅

3 tbsp

Ketchup

🍯

60 g

Agave syrup

🍬

25 g

Brown sugar

🥢

2 tbsp

Light soy sauce

🫗

30 ml

Sesame oil

🫘

400 g

Tofu

🥒

Cucumber

🌿

Cilantro

🥚

Spicy mayo

Preparation Steps

  1. Step 1/16

    Mix the flour, baking powder and salt for the dough.

  2. Step 2/16

    Whisk together the plant milk, instant yeast, water, sugar and oil.

  3. Step 3/16

    Add the wet mix to the dry mix.

  4. Step 4/16

    Knead for about 5 minutes, adding more flour if needed.

  5. Step 5/16

    Cover and let the dough rest for 1 hour.

  6. Step 6/16

    Divide the dough into 12 pieces and shape into balls.

  7. Step 7/16

    Flatten the balls, brush one side with oil and clap them shut.

  8. Step 8/16

    Set up a DIY steamer by placing a colander over a pot with boiling water.

  9. Step 9/16

    Steam the buns for 10-12 minutes.

  10. Step 10/16

    Fill the buns with tofu, veggies and things you like.

  11. Step 11/16

    Mix the flour, water, salt and pepper into a batter.

  12. Step 12/16

    Coat the cauliflower florets in the batter.

  13. Step 13/16

    Fry the coated cauliflower in hot oil for 5 minutes, or bake at 180C/360F for 25 minutes.

  14. Step 14/16

    Heat the gochujang, ketchup, agave syrup, brown sugar, soy sauce and sesame oil while stirring to make the sauce.

  15. Step 15/16

    Pour the sauce over the baked cauliflower and toss.

  16. Step 16/16

    Top with cucumber, cilantro and spicy mayo.

Composition

Ingredients

Types

Baking, Seasoning, Plant-based dairy, Beverages, Vegetables, Condiments

Ingredients

Flour, Baking powder, Salt, Plant milk, Instant yeast, Water, Sugar, Oil, Pepper, Cauliflower, Gochujang, Ketchup, Agave syrup, Brown sugar, Light soy sauce, Sesame oil, Tofu, Cucumber, Cilantro, Spicy mayo

Notes

Flour (for the bao dough, for the batter), Salt (for the bao dough, to taste, for the batter), Plant milk (lukewarm), Water (for the bao dough, for the batter), Sugar (for the bao dough), Oil (for the bao dough, plus more for brushing and frying), Pepper (to taste, for the batter), Cauliflower (cut in florets), Gochujang (for the sauce), Ketchup (for the sauce), Agave syrup (for the sauce), Brown sugar (for the sauce), Light soy sauce (for the sauce), Sesame oil (for the sauce), Tofu (for filling), Cucumber (for topping), Cilantro (for topping), Spicy mayo (for topping)

Allergens

Soy, Gluten

Dietetics

Dietary regimen

Nut-Free, Dairy-Free, Vegetarian, Pescatarian

Calories

230 kcal

Macro nutrients

Protein: nullg, Carbohydrates: nullg, Dietary fiber: nullg, Total fat: nullg, Saturated fat: nullg, Sugars: nullg, Sodium: nullmg

Nutritional Information

Minerals

Calcium: nullmg, Iron: nullmg, Potassium: nullmg, Magnesium: nullmg, Phosphorus: nullmg, Manganese: nullmg, Zinc: nullmg, Selenium: nullmcg, Copper: nullmg

Vitamins

Vitamin C: nullmg, Vitamin K: nullmcg, Folate: nullmcg DFE, Vitamin B6: nullmg, Thiamin (Vitamin B1): nullmg, Riboflavin (Vitamin B2): nullmg, Niacin (Vitamin B3): nullmg, Vitamin E: nullmg, Vitamin B12: nullmcg, Vitamin D: nullmcg

Preparation

Time Information

Preparation

2 hours 0 minutes

Cooking

25 minutes

Overall

2 hours 25 minutes

Difficulty

Level

Hard (3/4)

Steps

16 steps

Equipments

Utensils

to inform

Appliances

to inform

Type

Type

Type Of Dish

Main Course, Snack

Occasions

Dinner, Lunch, Party, Weekend

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Asian

Geographic

to inform

Various

Aspect

Texture

Crunchy, Fluffy, Saucy

Flavors

Savory, Spicy, Sweet

Other

Price

to inform

Recommended Preservation

to inform

Preservation Infos

to inform