Vegan Gua Bao Recipe

Gua Bao, often referred to as “Taiwanese pork belly buns,” can be easily made vegan by substituting the meat with flavorful braised tofu or mushrooms. These soft, fluffy buns are filled with savory ingredients and topped with pickled vegetables for an extra zing. Here’s a delicious recipe for vegan Gua Bao that you can try at home!

Ingredients

For the Bao Dough:

• 1 tablespoon sugar
• 1 teaspoon active dry yeast
• ½ cup warm water (about 110°F/43°C)
• 245 grams (about 1¾ cups) all-purpose flour
• A pinch of salt
• 1 teaspoon oil (for the dough)

For the Braised Tofu Filling:

• 397g (14 oz) firm tofu, sliced into slabs
• 3 slices ginger
• 2 cloves garlic, minced
• 1 bunch green onions, tied into a knot
• 1 dried chili (optional)
• 3 star anise
• 1 cinnamon stick
• 1½ tablespoons soy sauce
• 1 tablespoon vegan oyster sauce
• ½ tablespoon sugar
• ½ teaspoon thick caramel sauce (for color)
• 1 teaspoon sesame oil
• ½ teaspoon white pepper
• 2 cups water
• ½ teaspoon cornstarch mixed with ½ teaspoon water (for thickening)
• Oil for cooking

For Toppings:

• Pickled mustard greens or pickled vegetables
• Crushed peanuts
• Fresh cilantro

Instructions

Step 1: Prepare the Bao Dough

1. In a small bowl, mix the warm water, sugar, and active dry yeast. Let it sit for about 5 minutes until it becomes foamy.
2. In a mixing bowl, combine the all-purpose flour and salt. Pour in the yeast mixture and add the oil.
3. Mix until a shaggy dough forms. Knead the dough on a floured surface for about 8 minutes until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover it with a cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.

Step 2: Prepare the Braised Tofu Filling

1. Heat a non-stick pan over medium heat and add a drizzle of oil.
2. Add the sliced tofu and pan-fry until golden brown on both sides. Remove from the pan and set aside.
3. In the same pan, add ginger, garlic, and green onions; sauté until fragrant.
4. Add water, star anise, cinnamon stick, soy sauce, vegan oyster sauce, sugar, sesame oil, white pepper, and dried chili if using.
5. Return the tofu to the pan and bring to a boil. Reduce heat to low and simmer for about 20 minutes until the sauce reduces.
6. Remove the spices (star anise and cinnamon) and stir in the cornstarch mixture to thicken the sauce.

Step 3: Assemble the Gua Bao

1. Once the dough has risen, punch it down to release air bubbles. Divide it into equal portions (about six pieces).
2. Roll each piece into a ball and then flatten it into an oval shape about ¼ inch thick.
3. Brush each oval with a little oil and fold it in half over a piece of parchment paper.
4. Place each folded bao on a steamer rack lined with parchment paper.

Step 4: Steam the Bao

1. Fill a pot or steamer with water and bring it to a boil.
2. Place the steamer rack over boiling water (make sure it doesn’t touch the water) and steam for about 8 minutes.
3. After steaming, let them sit covered for another few minutes before removing.

Step 5: Serve
Stuff each steamed bao with braised tofu, top with pickled mustard greens or vegetables, crushed peanuts, and fresh cilantro.

Vegan Gua Bao: Exploring Fillings, Gluten-Free Options, and More

Gua Bao, also known as Taiwanese pork belly buns, can be easily adapted to suit vegan diets by using various plant-based fillings. This article explores creative filling options, how to make gluten-free bao dough, tips for achieving the perfect texture, alternative flours for the dough, and variations of pickled vegetables to top your Gua Bao.

Creative Vegan Fillings for Gua Bao

Besides tofu and mushrooms, there are many delicious vegan fillings you can use for Gua Bao:

1. Pulled Jackfruit: This versatile fruit mimics the texture of pulled pork when cooked and seasoned. Use it with BBQ sauce or Asian spices for a flavorful filling.
2. Braised Tempeh: Slice tempeh thinly and braise it in a savory sauce made from soy sauce, ginger, and garlic for a hearty filling.
3. Spicy Lentils: Cook lentils with spices like cumin and chili powder to create a protein-rich filling that adds a kick.
4. Roasted Vegetables: A mix of roasted bell peppers, zucchini, and eggplant can add depth and flavor to your Gua Bao.
5. Chickpea Salad: Mash chickpeas with tahini, lemon juice, garlic, and herbs for a creamy filling that’s packed with protein.
6. Caramelized Onions and Spinach: Sauté onions until caramelized and mix them with wilted spinach for a sweet and savory filling.

Making Gluten-Free Bao Dough

To make gluten-free bao dough, you can use a combination of rice flour and tapioca flour. Here’s a simple recipe:

Ingredients:

• 1 cup white rice flour
• 1/2 cup tapioca flour
• 1 tablespoon sugar
• 1 teaspoon instant yeast
• 1/2 teaspoon baking powder
• 1 teaspoon psyllium husk powder (for binding)
• 1/2 cup warm water

Instructions:

1. In a bowl, mix the rice flour, tapioca flour, sugar, yeast, baking powder, and psyllium husk.
2. Gradually add warm water while stirring until a smooth dough forms.
3. Let the dough rest for about 30 minutes to allow it to hydrate.
4. Shape the dough into small balls and flatten them into ovals before steaming.

Tips for Achieving the Perfect Texture in Vegan Gua Bao

1. Knead Well: Whether using gluten-free or regular flour, kneading the dough properly is essential to develop gluten (or mimic its elasticity in gluten-free versions). Aim for a smooth and elastic texture.
2. Proofing Time: Allow sufficient time for proofing the dough (about 45 minutes to an hour) until it doubles in size. This step is crucial for achieving fluffy buns.
3. Steam Properly: Ensure that your steamer has enough water boiling before placing the buns inside. Steam them for about 8-10 minutes until they are soft and slightly translucent.
4. Avoid Overcrowding: When steaming, do not overcrowd the steamer basket; this allows steam to circulate properly around each bao.

Using Different Types of Flour for Bao Dough

You can experiment with various flours when making bao dough:

• All-Purpose Flour: The most common choice; it yields soft and fluffy buns.
• Whole Wheat Flour: For a healthier option with more fiber; it may result in denser buns.
• Rice Flour: Suitable for gluten-free versions when combined with tapioca flour.
• Oat Flour: Can be used in combination with other flours but may require adjustments in hydration.

Variations of Pickled Vegetables to Top Gua Bao

Pickled vegetables add crunch and acidity to balance the richness of the filling. Here are some variations:

1. Pickled Mustard Greens: A traditional topping that adds a tangy flavor.
2. Quick Pickled Carrots and Daikon Radish: Slice thinly and marinate in vinegar with sugar and salt for a refreshing crunch.
3. Spicy Pickled Cucumber: Slice cucumbers and soak them in a spicy vinegar brine.
4. Pickled Red Onions: Thinly slice red onions and pickle them in vinegar for a vibrant addition.
5. Kimchi: For an extra kick, use kimchi as a topping; it adds spice and umami flavor.

Conclusion

Vegan Gua Bao can be customized in numerous ways to suit your taste preferences while maintaining their deliciousness. With creative fillings beyond tofu and mushrooms, gluten-free options for those with dietary restrictions, tips for perfect texture, alternative flours for dough making, and various pickled vegetable toppings, you can enjoy this delightful dish in many forms! Enjoy experimenting with your own versions of Gua Bao!

These vegan Gua Bao are not only delicious but also fun to make! The fluffy buns combined with savory braised tofu and crunchy toppings create a delightful snack or meal that everyone will enjoy. Perfect for gatherings or as a unique dinner option, give this recipe a try for an authentic taste of Taiwanese street food! Enjoy!