Cai Bao Filling (Vegetable Tofu Bun Filling, Sesame-Flavored)
- Ready In:
- 25mins
- Ingredients:
- 9
- Yields:
-
4-8 Filled buns
- Serves:
- 4-8
ingredients
- 1⁄4 large onion, diced
- 0.25 (1/4 lb) package firm tofu, frozen, defrosted, and cubed
- 2 -3 cups fresh spinach leaves, chopped
- 96 small mushrooms, diced
- 2 -3 tablespoons canola oil
- 1 tablespoon sesame oil
- 2 -3 tablespoons light soy sauce
- 3 tablespoons rice wine vinegar
- 3 teaspoons minced garlic
directions
- Heat oil in a wok over high heat.
- Add onions, garlic, and a splash of the sesame oil and soy sauce.
- Stir fry for 1 – 3 minutes to bring out flavor.
- Add tofu and stir fry until golden. If cubes are too large, break them during frying.
- Add mushrooms and another splash of sesame oil and soy sauce. Stir fry for 3 – 5 minutes.
- Add remaining sesame oil, soy sauce, and the vinegar.
- Add the spinach immediately.
- Stir fry until spinach is well wilted, 4 – 10 minutes.
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Reviews
-
This is a really good vegetarian filling for steamed buns. Part way though the recipe I decided I wanted more of a sweeter filling so I skipped the vinegar and added about 1/4 cup or so of oyster sauce. I also added about 3/4 tsp of ground ginger and 1/4 tsp of black pepper and some garlic.This will make a lot of steamed buns especially if you use the entire pound of tofu like I did. I really liked this recipe and will be making it often. Thanks for the recipe.
RECIPE SUBMITTED BY
Student of many obscure academic fields, aspiring cook, all around oddball.
Currently in China until mid-July -- so thank you for trying all my recipes while I'm gone, and I hope to come back with new ingredients all over the place!