Vegan Tofu Char Siu Bao
Pillowy steamed bao stuffed with marinated tofu in a glossy vegan char siu sauce. A hearty, savoury-sweet bun that turns a teahouse favourite plant-based.
By Farah
· March 2026
Prep 0.5 hr · Cook 0.5 hr · Rest 1 hr
Makes 10 · 170 kcal per bun
Contains Gluten (wheat), Soya Allergen detail ↓
These tofu char siu buns are soft, fluffy, and really comforting. The tofu soaks up the sauce nicely, so you get that sweet savoury flavour in every bite.
The dough is light and steams up beautifully, giving you that fluffy texture. They’re great fresh out of the steamer while still warm.
Simple ingredients, easy to make, and perfect for sharing or keeping in the fridge for later.
This recipe makes 10 buns.
Let’s cook
Ingredients
Tofu char siu filling
- 250 g firm tofu
- 2 tbsp char siu sauce
- 1 tbsp mushroom sauce
- 1-2 tsp dark soy saucefor more colour if needed
- A pinch of white pepper
- A bit of water
- A bit of oilfor stir frying
Dough
- 300 g all purpose flourI use 9% protein content
- 2.5 tbsp sugar
- 1 1/4 tsp instant yeast
- 3/4 tsp baking powder
- 150 ml lukewarm water
- 2 tsp neutral oil
- 1/2 tsp vinegaroptional
Tofu char siu filling
Prepare the tofu
Cut the tofu into small cubes. Try to keep them fairly even so they cook at the same rate and give a nice texture in the filling.
Fry the tofu
Heat a little oil in a pan and fry the tofu until lightly golden on the edges.
Mix the sauce
In a small bowl, mix together the sauce ingredients until smooth and well combined. This will be the sweet savoury char siu style glaze for the tofu.
Coat the tofu and let the sauce caramelise
Pour the sauce into the pan with the fried tofu. Stir well so all the tofu pieces are coated evenly.
Cook the tofu and sauce over medium to low heat until the sauce thickens and becomes sticky. Stir gently so it does not catch on the pan. The tofu should look glossy and well coated.
Add dark soy sauce if needed.
Take the filling off the heat and let it cool before using.
Making the dough
Mix the dry ingredients
Add the all purpose flour, sugar, instant yeast, and baking powder to a large bowl. Stir well so everything is evenly combined.
Add the liquids
Pour in the lukewarm water, neutral oil, and vinegar (if using). Mix with a spoon or your hands until a rough dough forms.
Knead until smooth
Turn the dough out onto a clean surface and knead for 8 to 10 minutes until smooth, soft, and elastic. The dough should feel supple and no longer sticky.
First proof
Place the dough back into the bowl and cover with a damp kitchen towel. Leave to proof at room temperature for about 1 hour, or until doubled in size.
Remove excess air and divide
Once doubled, gently punch down the dough to remove excess air. Divide into 10 equal portions and roll each into a smooth ball.
Shaping and steaming the buns
Fill and shape the bao
Flatten one dough ball into a disc, keeping the centre slightly thicker than the edges.
Place 1 tbsp of char siu tofu filling in the centre. Gather the edges up and around the filling, pinch to seal, and gently roll to form a smooth bun with the seam underneath.
Line the buns
Place each bun on a small square of parchment paper. This prevents sticking and makes lifting easier.
Second proof
Arrange the buns in the steamer with space between them. Cover and let proof for 20 to 30 minutes until slightly puffy.
Steam
Steam over boiling water for 8 minutes. Once done, turn off the heat and leave the lid on for 2 minutes before opening. This helps prevent the buns from collapsing.
Serve
Enjoy your hot, soft, and fluffy tofu char siu steamed buns while they are fresh from the steamer.
No talking. Just the making.
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Always check your own packets; shared processing varies by brand.
Nutrition
An estimate per bun, from the ingredients listed.
Percent daily values based on a 2,000 calorie diet. Values vary with the brands you use.
Notes
- Vinegar is optional A small amount of vinegar does not affect flavour but helps keep the buns white and soft. You can leave it out if preferred.
- Steamer spacing Always leave space between buns in the steamer. They expand as they cook and need room to stay round.
- Resting after steaming Let the buns sit with the lid on for two minutes after steaming. This prevents sudden temperature changes that can cause wrinkles.
Storage
These buns are best eaten fresh, but leftovers can be stored in an airtight container in the fridge for up to two days. Reheat by steaming or microwaving for a few minutes until soft and warm again.
Freezing
The shaped buns can be frozen after the second proof but before steaming. Steam directly from frozen, adding two to three extra minutes.
Alternatively, fully cooked buns can be frozen and reheated in the microwave until warm and soft. Cover lightly to prevent them drying out.
Questions
Why did my buns wrinkle after steaming?
This usually happens when the lid is opened immediately. Leaving the buns to rest with the lid on allows the temperature to stabilise.
What flour works best?
Plain flour works well. A medium protein flour gives soft buns without becoming chewy.
Can I steam without a bamboo steamer?
Yes. Any steamer setup works as long as the buns are not sitting in water and there is good steam circulation.
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