Nutritional Information

Calculated based on standard values with available measurements and may therefore not be accurate.

Nutritional information not available.

Instructions

1. Step 1

   Bao Buns:

   • 2 1/4 teaspoons active dry yeast

   • 1 cup warm water

   • 3 cups all-purpose flour

   • 1/4 cup sugar

   • 1 tablespoon vegetable oil

   • 1 teaspoon baking powder

   • Pinch of salt

   1. In a bowl, combine warm water and yeast. Let it sit for 5 minutes until it's frothy.

   2. In a large mixing bowl, combine flour, sugar, vegetable oil, baking powder, and a pinch of salt.

   3. Pour the yeast mixture into the dry ingredients and knead until a smooth dough forms.

   4. Cover the bowl with a damp cloth and let the dough rise in a warm place for 1-2 hours, or until it doubles in size.

   5. Punch down the dough and divide it into small portions. Roll each portion into a ball.

   6. Flatten each ball into a small disk and steam for 15-20 minutes until the buns are puffy and cooked through.

2. Step 2

   For Vegan Fried "Chicken" Tonkatsu:

   • 1 pound of your favorite vegan chicken substitute (seitan, tofu, tempeh)

   • 1 cup breadcrumbs

   • 1/2 cup all-purpose flour

   • 1/2 cup cornstarch

   • 1 cup plant-based milk (soy, almond, oat)

   • Salt and pepper to taste

   • Vegetable oil for frying

   1. Cut the vegan chicken substitute into desired shapes (strips or cutlets).

   2. In one bowl, mix breadcrumbs. In another bowl, mix flour, cornstarch, salt, and pepper. In a third bowl, pour the plant-based milk.

   3. Dip each piece of vegan chicken first in the flour mixture, then in the milk, and finally in the breadcrumbs, ensuring it's well coated.

   4. Heat vegetable oil in a pan over medium heat. Fry the coated vegan chicken until golden brown on both sides. Place on a paper towel to absorb excess oil.

3. Step 3

   For Red Cabbage Slaw:

   • 2 cups shredded red cabbage

   • 1 carrot, julienned

   • 1/4 cup chopped fresh cilantro

   • 2 tablespoons rice vinegar

   • 1 tablespoon soy sauce

   • 1 tablespoon maple syrup

   • 1 tablespoon sesame oil

   • Salt and pepper to taste

   1. In a large bowl, combine shredded red cabbage, julienned carrot, and chopped cilantro.

   2. In a small bowl, whisk together rice vinegar, soy sauce, maple syrup, sesame oil, salt, and pepper.

   3. Pour the dressing over the cabbage mixture and toss until well combined.

4. Step 4

   Assemble:

   1. Slice the steamed bao buns in half and fill each with a piece of vegan fried "chicken" tonkatsu.

   2. Top with a generous portion of red cabbage slaw.

   3. Serve immediately and enjoy your delicious vegan bao buns!