Pan-fried Vegan Bao Buns with Vegetable and Tofu Filling Recipe

If you’ve ever wanted to experience the joy of soft, pillowy bao buns but prefer a vegan twist, this Pan-fried Vegan Bao Buns with Vegetable and Tofu Filling Recipe is going to become your new favorite go-to. I absolutely love how these buns get that perfect crispy bottom from pan-frying while still being fluffy and tender on the inside. The combination of savory tofu and fresh veggies makes each bite so satisfying, and you’ll find it’s a fantastic way to enjoy baos without any animal products.

When I first tried making these, I was amazed at how approachable the process really is—even if you’re new to bao buns! They’re brilliant for lunch, dinner, or even as a crowd-pleasing appetizer when friends drop by. Plus, the filling is so adaptable that you can switch up the vegetables to match what’s in your fridge. This Pan-fried Vegan Bao Buns with Vegetable and Tofu Filling Recipe is one of those dishes that looks impressive but feels super doable in your own kitchen.

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Ingredients You’ll Need

All these ingredients work together beautifully because the dough stays soft and pliable while the filling has layers of flavor and texture. When shopping, fresh veggies and good-quality smoked tofu really make a difference in taste.

• Warm water: Helps activate the yeast for a nicely risen dough.
• Instant yeast: Makes the dough rise quickly and reliably.
• Sugar (optional): Feeds the yeast for a better rise, but you can skip it if you prefer.
• All-purpose flour: The base of the dough; adding more flour for dusting makes rolling easier.
• Sesame oil: Adds a subtle nutty flavor to the sautéed filling.
• Leek: Gives a mild, onion-like sweetness in the filling.
• White cabbage: Adds crunch and moisture—make sure to shred finely.
• Carrot: Its natural sweetness balances the savory tofu.
• Red bell pepper: For a pop of color and sweetness.
• Garlic: Essential aromatic in almost any savory dish.
• Smoked tofu: Provides protein and a smoky flavor, but mushrooms can work too!
• Soy sauce or tamari: Adds depth of umami-savory flavor.
• Salt: Enhances all the flavors in the filling.
• Chili paste (optional): A little heat if you want to spice things up.
• Oil for frying: Needed to crisp up the bottoms of the buns.
• Water for steaming: Creates steam to cook the buns through gently.
• Sesame seeds, spring onions, dipping sauce (optional): For garnish and extra flavor when serving.

Variations

I love mixing things up depending on what’s in season or what I’ve got in the fridge. These bao buns are forgiving and taste fantastic even if you swap out veggies or try different spices in the filling. Feel free to personalize them to your taste.

• Mushroom filling: I swapped smoked tofu for mushrooms once when I ran out, pan-frying them first, and it added a lovely depth of flavor.
• Spicy kick: Adding more chili paste or fresh chopped chili makes for a fun, fiery version that my family can’t get enough of.
• Yeast-free dough: If you’re short on time, a simple flour and boiling water dough works, but keep in mind it won’t be quite as fluffy.
• Gluten-free alternative: I haven’t tried it yet, but swapping all-purpose flour for a blend designed for gluten free baking could be a fun experiment!

How to Make Pan-fried Vegan Bao Buns with Vegetable and Tofu Filling Recipe

Step 1: Make the Dough and Let It Rise

Start by mixing the yeast into warm water (around 95°F or 35°C) with a pinch of sugar. I let mine sit for about 5 minutes until it gets frothy—that’s how you know the yeast is alive and kicking! Meanwhile, whisk the flour with some salt, then slowly add the yeast water stirring with a chopstick or wooden spoon until it forms a rough dough. Knead on a floured surface for about 5 minutes until it feels smooth and soft. I learned that the dough shouldn’t be too sticky, so don’t hesitate to add a tiny bit more flour if needed. Cover the dough and let it double in size, which usually takes about 45 minutes.

Step 2: Prepare the Vegetable and Tofu Filling

While the dough is rising, chop up your vegetables finely—this makes it easy to fold and ensures even cooking. Heat sesame oil in a pan and toss in the leek, cabbage, carrot, red bell pepper, and garlic. Sauté for just a few minutes until the veggies soften slightly. Then add the smoked tofu, soy sauce, salt, and chili paste if you like it spicy. After mixing everything well, set the filling aside to cool. Pro tip: cooling prevents the filling from steaming the dough too much when you assemble the buns, keeping your bao perfectly fluffy.

Step 3: Shape and Fill Your Bao Buns

Once your dough has doubled, punch it down gently and roll into a long log. Cut this into roughly 10 pieces—or more if you prefer smaller buns. Work with one at a time, keeping the rest covered so they don’t dry out. Roll each piece into a round wrapper about 4.7 inches (12 cm) in diameter, thinner on the edges than the center. Spoon 2-3 tablespoons of the cooled vegetable and tofu filling into the middle, then carefully pleat and pinch the top to seal each bun tightly. I find using slightly damp fingers helps the dough stick together more easily here.

Step 4: Pan-Fry and Steam the Buns

Heat oil in a non-stick pan over medium heat, then place the buns pinched-side up, making sure not to crowd them. Fry for 2-3 minutes until the bottoms turn a gorgeous golden brown and get crispy—that color is what makes these so addictive! Flip the buns carefully, pour in ¼ cup water, and quickly cover the pan to trap the steam. Let them steam on low heat for about 10 minutes until the water evaporates. This combo of pan-frying and steaming gives the buns their signature crispy yet fluffy texture. When done, remove and sprinkle with sesame seeds and spring onions.

How to Serve Pan-fried Vegan Bao Buns with Vegetable and Tofu Filling Recipe

Garnishes

Personally, I love sprinkling these buns with toasted sesame seeds and freshly sliced spring onions right when they come out of the pan. It adds a lovely crunch and freshness that brings the whole thing alive. If you have some cilantro or fresh herbs handy, they make a beautiful and tasty addition too!

Side Dishes

These bao buns go wonderfully with a light cucumber salad or an Asian-style slaw to add a crisp, cool contrast. You might also want to have a few dipping sauces on the side—soy sauce mixed with a hint of rice vinegar, or even a garlicky chili oil to amp up the flavors.

Creative Ways to Present

For a fun dinner party, I like laying the buns out on a wooden board with small bowls of dipping sauces and garnishes scattered around—makes it feel interactive and festive. You can also stack the buns in bamboo steamers for a rustic, authentic vibe that’s sure to impress guests.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, keep them in an airtight container in the fridge for up to 2 days. I recommend reheating them gently on the stove or in a steamer to retain that soft texture instead of microwaving, which can dry them out.

Freezing

These buns freeze beautifully uncooked! Just freeze them on a baking tray individually until solid, then transfer to a freezer bag. When you want to cook them, no need to thaw—just pan-fry and steam straight from frozen, adding a few extra minutes to the cooking time.

Reheating

To reheat, pop the buns into a pan with a splash of water and cover to steam them again until heated through. This revives their soft texture while crisping the bottoms up slightly if you like that contrast. I avoid using the microwave to keep that fresh-from-the-pan feel!

FAQs

Final Thoughts

There’s something so satisfying about making Pan-fried Vegan Bao Buns with Vegetable and Tofu Filling Recipe from scratch and seeing them come alive with that light, fluffy dough and a golden crispy crust. This recipe has become a staple in my kitchen because it’s comforting, adaptable, and lets me put a personal spin on a classic favorite. Give it a try—you’ll enjoy the process as much as the delicious results!

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