For 12 steamed buns:
- 300 g of organic T45 flour
- 2 teaspoons of organic premium matcha tea
- 180 ml of warm organic plant-based milk
- 8 g of organic baker's yeast
- A pinch of salt
- 15 g of organic sugar
- 1 tablespoon of organic olive oil + extra for the inside of the Gua Bao
- 300 g of grated organic red cabbage
- 2 grated organic carrots
- 2 tablespoons of organic rice vinegar
- 2 stalks of organic green onion
- Organic sesame seeds
- 1 tablespoon of organic sesame oil
- Organic teriyaki sauce
- Organic firm tofu
In a bowl, mix the warm milk, sugar and dry yeast. Cover with a clean cloth and let rest for 15 minutes. Pour the flour, the organic premium matcha tea, the salt, the olive oil and the yeast mixture into the bowl of a stand mixer fitted with a dough hook.
Knead for 10 minutes until you obtain a smooth, even ball of dough. Lightly oil the sides of the bowl and cover with a clean cloth. Let the dough rise for about 1h30, until it has doubled in volume.
Cut out around twenty squares of parchment paper. Once the dough has doubled in volume, shape it into a log and cut it into a dozen pieces of dough. Shape the pieces into balls, then flatten them with a rolling pin to form an oval.
Lightly brush the inside of the oval with olive oil, then place a square of parchment paper on one half and fold the other half of the dough over it. Place the piece of dough on another square of parchment paper. Repeat the process with each piece of dough.
Let the pieces of dough rise for 20 minutes. Pour a little water into a frying pan or saucepan, then bring to a boil. Place a bamboo steamer basket in the pan, then arrange 2 or 3 pieces of dough in it depending on the size of the steamer basket. Close the basket.
You can also use a food steamer if you don't have a bamboo basket.
Be careful, the pieces of dough must not touch each other at all costs.
Let them steam for about ten minutes. Do not open the basket while cooking. Repeat the process with all the pieces of dough. Between each batch, let the buns rest for 10 minutes after the steaming time, in the basket (with the heat turned off and without uncovering the basket, as they risk deflating).
Transfer the steamed buns to a plate and cover them with a dry towel to keep them warm.
In a bowl, mix the grated carrots, red cabbage, sesame oil, salt and rice vinegar. Cut the tofu into strips about 1 centimeter thick.
Heat 2 tablespoons of oil in a non-stick pan over medium heat. Add the tofu and pan-fry for about 8 to 10 minutes, turning the pieces so that several sides turn nicely golden.
Reduce the heat to the minimum and add the teriyaki sauce to the pan. Turn the pieces of tofu so that they are coated in the sauce. Turn off the heat and transfer the tofu to a plate.
Take one of the steamed buns and add 1 or 2 slices of teriyaki tofu in the center. Add the marinated vegetables and the sliced green onions
Drizzle with a little more teriyaki sauce, if you like
Enjoy!
