Ingredients

Dough

• 1 c warm water
• 2 ¼ tsp active yeast
• 3 tbsp sugar
• 3 ¼ c all purpose flour
• 3 tbsp coconut oil
• ¼ tsp salt
• 1 ½ tsp baking powder

Filling

• 12oz extra firm tofu
• 2 c mushrooms, diced
• 2 tbsp (+ 2 tbsp) light soy sauce
• 2 tbsp hoisin sauce
• 3 tbsp honey
• 1 tbsp sugar (optional)
• 1 hefty tbsp garlic
• 2 tsp (+ 1 tsp) TOASTED sesame oil
• 2 tsp onion powder
• 1 tsp ginger
• White pepper to taste
• 2/3 c water
• + 1 packet miso soup
• 2 tbsp flour

1. Cut tofu into small cubes and marinate in extra soy sauce & sesame oil.
2. In a stand mixer bowl, combine water, sugar, and yeast. Let bloom for 5 minutes. Add all remaining dough ingredients except baking powder. Knead until smooth. Cover and let rise for 1 hour.
3. Spread tofu across a parchment-lined baking sheet and bake at 400ºF for 15 minutes. In a saucepan, saute mushrooms with a pinch of salt until all liquid is evaporated. Add all filling ingredients through white pepper and cook until it bubbles. Add miso + water and flour. Mix in tofu cubes. Set aside.
4. Punch dough down. Let the dough rest for 5 minutes. Turn dough out onto a clean surface and knead in baking powder. Let the dough rest for 5 minutes.
5. Cut 12 parchment squares. Divide dough into 12 balls.Covering remaining dough balls, roll each ball out into a 5 inch circle. Place ¼ cup filling in the center of the dough circle. Pinch and seal closed.
6. Allow shallow water in a large pot to come to a boil. Place half of the bao in a steamer, place steamer atop the pot, and steam the bao for 15 minutes. Allow to cool for 10 minutes.

Enjoy <3