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Charcoal Bao Buns with Sticky Tofu and Ginger Aioli Recipe

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Charcoal bao buns with sticky tofu, cucumber, spring onion, and tangy ginger aioli in a bamboo steamer; extra tofu and chopsticks nearby.
Three charcoal bao buns filled with sticky tofu, cucumber slices, and vegan ginger aioli in a bamboo steamer, with extra sauce and chopsticks.
A hand holding Charcoal Bao Buns filled with sliced cucumber and glazed plant-based protein, with more buns in a bamboo steamer behind.

This recipe is bound to give you something to talk a-bao-t! These soft charcoal bao buns — stuffed with sticky-sweet tofu, fresh crunchy veg, and a tangy ginger aioli — are a perfect combo of punchy, umami flavours and satisfying, layered textures.

You will need

Serves

For the tofu:

  • 500g firm tofu, cut into small squares around 5x5cm (and less than 1cm thick)
  • 2 tablespoon soy sauce
  • 2 tablespoon rice vinegar
  • 2 tablespoon sesame oil

For the charcoal bao buns:

  • 3 cups plain flour
  • 1 1/2 tablespoons caster sugar
  • 1/2 teaspoon salt
  • 1 teaspoon fast yeast
  • 1 teaspoon baking powder
  • 1 1/2 tablespoons ground charcoal
  • 1 cup lukewarm water

For the sticky sauce:

  • 1/4 cup tamari or soy sauce
  • 1/4 cup brown sugar
  • 1/4 cup water
  • 1 tablespoon rice vinegar
  • 1 teaspoon fresh minced ginger
  • 1 teaspoon chilli garlic sauce or sriracha
  • 1 teaspoon cornstarch
  • 1 tablespoon sesame seeds

For the ginger aioli:

  • 1/2 cup vegan mayo
  • 3 tablespoon pickled ginger
  • 2 garlic cloves
  • 1 teaspoon rice vinegar
  • 1 teaspoon ground turmeric
  • Salt and pepper to taste

For the toppings:

  • 1 cucumber, thinly sliced into ribbons
  • Red or green chilli, thinly sliced
  • Spring onion, thinly sliced
  • Coriander, roughly chopped

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Directions

1 hour to prep

30 mins to cook

  1. Step 1

    To prepare the tofu: Mix the soy sauce, rice vinegar, and sesame oil. Then add the tofu, toss to coat, and marinate in the fridge for 1 hour.

  2. Step 2

    To make the bao bun dough: In a large bowl, combine the flour, caster sugar, salt, yeast, baking powder, and ground charcoal. Add the lukewarm water and mix into a dough. Knead for 8–10 minutes until smooth, then cover, and leave to proof in a warm place for 1 hour.

  3. Step 3

    Meanwhile, make the sticky sauce by whisking together the tamari, brown sugar, water, rice vinegar, ginger, chilli sauce, and cornstarch in a small saucepan. Bring to a boil, then simmer for 5 minutes until thickened. Stir through sesame seeds and set aside.

  4. Step 4

    Make the aioli by blending (or finely mixing) all aioli ingredients until smooth, and set aside.

  5. Step 5

    Once the bun dough has doubled, punch it down, and divide into 8–10 portions. Roll portions out into oval-shaped discs, lightly brush with sesame oil, and gently fold the ovals in half. Place them on baking paper, and proof for another 20 minutes.

  6. Step 6

    Preheat the oven to 200°C. Arrange the tofu on a lined baking tray and bake for about 20 minutes until lightly golden, then in a bowl or the saucepan, toss with the sticky sauce.

  7. Step 7

    Steam the bao buns in batches for 10–12 minutes until soft and fluffy.

  8. Step 8

    Fill each bao with ginger aioli, cucumber, sticky tofu, chilli, spring onion, and coriander, then serve.

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