Coconut Steamed Buns with Spicy Marinated Tofu
Fluffy coconut steamed buns filled with delicious crispy marinated tofu and fillings of your choice. Be warned, they are very addictive!
It’s taken me a while to get around to this… my steamed bun recipe with marinated tofu here (hopefully better late than never).
This steamed bun recipe is adapted from Jamie Oliver’s amazing and super quick recipe (you can find it here). Jamie filled his with mushrooms before streaming them, which sounds delicious, but I used mine more like a traditional bun and stuffed it full of spicy marinated tofu, kimchi and pickles. I can’t tell you how good this is! And honestly, these buns are incredibly easy to make–hurray!
I’ve detailed below the optimum way of preparing your tofu but if you’re always in a rush like me and looking for some short cuts which still deliver maximum flavour, then just drain and marinade–I promise it will still be delicious.
In the pic below you can see my experiment by adding some beetroot juice to the dough. I’m going to try some different flavour combinations for the buns next time–I’m thinking of spinach or turmeric and chilli.
Love Niki x.
Ingredients
- 1 pack firm tofu
For the marinade
- 3 tbsp tamari
- 2 tbsp rice wine vinegar
- 3 tbsp sesame oil
- 1 tsp chilli flakes
- 2 tbsp toasted sesame seeds
- 1 knob ginger finely sliced
- 2 cloves garlic crushed
- Steamed buns
- 1/2 can coconut milk
- 1 can organic self raising flour
- Pinch sea salt
For the toppings
- Sesame seeds, cumin seeds.
Optional
- Splash of beetroot juice for colour.
Instructions
To make the tofu
- Remove the packaging from the tofu and pat dry. Places few layers of paper towel into a bowl then pop the tofu on top. Cover with some more paper towels and place a heavy object on it (whatever you can find.. A small cast iron pan is good). Let it drain for at least 15 minutes (or you could let it drain overnight it the night).
- Slice the tofu into slices approx 1/2 inch think.
- Mix the marinade ingredients in a container, then add in the tofu–coat well, then pop on the lid and leave to marinade for at least 30 minutes (again overnight is best).
- Heat a griddle or frying pan to a medium to high heat and add a little coconut oil. Fry on both sides for a few minutes to brown, then transfer to a baking sheet and bake in the oven on a medium heat for 20 minutes. Baste with the marinade a few times.
To make the steamed buns
- Add the coconut milk, flour and salt to your food processor. Blitz to combine (will take a few seconds).
- Empty the dough out onto a well floured chopping board and knead for a few minutes until you get a smooth dough (you may need to keep adding in flour if it’s too sticky).
- If you’re adding the beetroot juice, this is the time to do it–make a hole in the middle of the dough and add a splash at a time and then knead the dough again.
- Divide into four, then form into balls. Pop them in double lined cupcake cases, then into your bamboo steamer.
- Add boiling water to the bottom of a wok, then place the steamer over the water.
- Steam on a medium heat for 12 minutes, then sprinkle with sesame seeds, chilli and cumin.
To serve
- Slice the steam buns in half, then pile in the tofu, pickles, kimchi, coriander and chilli sauce, etc.
7 Responses
Hi 🙂 This looks SO good, I’m determined to try and make them this week. I don’t have a bamboo steamer either but have steaming saucepans that stack – hopefully that will be fine!
Hi Emmie
That would work really well! I hope you like them.
Best wishes, Niki xx
It did work! And I loved them! The tofu was amazing, thanks!
Hi Emmie
Great! I’m so pleased!
Love, Niki xx
These look delicious but is there any way these could be made gluten free? 🙂
Hi Laura
I would recommend using Doves Farm organic gluten free self raising flour.
Hope that helps?
Love, Niki xx
What if you don’t have a bamboo steamer? Any alternatives?