Organic premium matcha tea gua bao, tofu with teriyaki sauce

Salées

For 12 steamed buns:

300 g organic T45 flour
2 teaspoons of organic premium matcha tea
180 ml of warm organic plant-based milk
8 g organic baker's yeast
1 pinch of salt
15 g organic sugar
1 tablespoon organic olive oil + for the inside of the Gua Bao
300 g organic shredded red cabbage
2 organic carrots, grated
2 tablespoons organic rice vinegar
2 sprigs of organic green onion
Organic sesame seeds
1 tablespoon organic sesame oil
Organic Teriyaki Sauce
Organic 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, organic premium matcha tea, salt, olive oil, and 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. Leave the dough to rise for about 1 hour 30 minutes, until it has doubled in size.

Cut out about twenty squares of baking paper. Once the dough has doubled in size, realise a log and cut it into a dozen pieces. Shape the pieces into balls, then roll them out with a rolling pin to form ovals.

Lightly brush the inside of the oval with olive oil, then place a square of baking paper on one half and fold the other half of the dough over it. Place the dough on another square of baking paper. Repeat with each piece of dough.

Leave the dough balls to rise for 20 minutes. Pour a little water into a frying pan or saucepan and bring to the boil. Place a bamboo steamer basket in the pan and arrange 2 or 3 dough balls in it, depending on the size of the steamer basket. Close the basket.

You can also use a steamer if you don't have bamboo paper.

Be careful, the dough pieces must not touch each other..

Cook for about ten minutes. Do not open the basket during cooking. Repeat the process with all the dough pieces. Between each batch, let them rest for 10 minutes after cooking in the basket (turn off the heat and do not uncover the basket, as there is a risk of collapse).

Transfer the steamed buns to a plate and cover them with a dry towel to keep them warm.

In a bowl, mix together the grated carrots, red cabbage, sesame oil, salt, and rice vinegar. Cut the tofu into strips about 1 centimetre thick.

Heat 2 tablespoons of oil in a nonstick skillet over medium heat. Add the tofu and sauté for about 8 to 10 minutes, turning to brown on several sides.

Reduce the heat to low and add the teriyaki sauce to the pan. Turn the tofu pieces over so that they are coated with 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 to the centre. Add marinated vegetables and sliced green onions.

Drizzle with a little more teriyaki sauce, if desired.