Vegetarian Taiwanese Gua Bao (Pork Belly Buns)

Ingredients

• 8 pieces Bao buns (steamed buns)
• about 450 g Firm tofu
• 1/4 cup Soy sauce
• 1 tablespoon Dark soy sauce
• 1 tablespoon Rice wine
• 1 tablespoon Sugar
• 1/2 teaspoon Five-spice powder
• 1 cup Pickled mustard greens
• 1/4 cup Cilantro
• 1 tablespoon Vegetable oil
• 1/2 cup Ground roasted soybeans

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 450 g firm tofu on a plate lined with several layers of paper towels or a clean kitchen towel. Place additional paper towels or a clean kitchen towel on top of the tofu, then set a heavy object, such as a cast-iron skillet or a few cans, on top to press out excess water for 15-20 minutes. After pressing, cut the about 450 g firm tofu into 1.27 cm thick slices.
2. 2Heat the 1 tablespoon vegetable oil in a 30.48 cm skillet over medium heat (177°C / 176.7°C). Carefully add the about 450 g tofu slices to the hot skillet in a single layer and cook for 3-4 minutes per side, until each side is golden brown.
3. 3Pour the 1/4 cup soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon rice wine, 1 tablespoon sugar, and 1/2 teaspoon five-spice powder into the skillet with the tofu. Add enough water to the skillet to fully cover the tofu slices, then increase the heat to bring the liquid to a gentle simmer.
4. 4Once simmering, reduce the heat to low, cover the 30.48 cm skillet with a lid, and cook for 30-35 minutes, or until the tofu has absorbed most of the sauce and appears tender. Stir the tofu gently every 10 minutes to prevent sticking to the bottom of the skillet.
5. 5While the tofu is braising, place the 8 bao buns in a steamer basket over a pot of simmering water, ensuring the buns do not touch the water. Cover the steamer and steam for 5-7 minutes, or until the buns are soft and heated through. Finely slice the 1 cup pickled mustard greens.
6. 6To assemble, carefully open each of the 8 steamed bao buns. Fill each bun with one piece of the braised tofu, a portion of the finely sliced 1 cup pickled mustard greens, a sprinkle of the 1/4 cup cilantro, and 1 tablespoon of the 1/2 cup ground roasted soybeans.

Substitutions

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