Cai Bao Filling (Vegetable Tofu Bun Filling, Sesame-Flavored)
A savory, sesame-soy flavored spinach stir-fry. This can be served as a course on its own, but is much more tasty as a filling for steamed buns. Herbs, greens tofu, and mushroom is one of the most common fillings found in street stall, aside from the ubiquitous rou bao (pork filled buns). Since we don't have access to some of the wonderful fresh herbs here, I substituted spinach for them and went heavier on sesame and soy flavors.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 4-8
YIELD: 4-8 Filled buns
UNITS: US
INGREDIENTS
Nutrition- 1⁄4
- 0.25
- 2 -3
- 96
- 2 -3tablespoons canola oil
- 1tablespoon sesame oil
- 2 -3tablespoons light soy sauce
- 3tablespoons rice wine vinegar
- 3teaspoons minced garlic
Advertisement
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.
Advertisement