Braised Shiitake & Tofu Gua Bao (Vegetarian)
Braised Shiitake & Tofu Gua Bao (Vegetarian)
Classic DishGua Bao
Prep: 25 min • Cook: 30 min. A vegetarian take that echoes the texture and umami of classic Taiwanese gua bao: firm tofu is marinated, seared and slowly soy-braised with meaty shiitake mushrooms until richly glazed. The warm braised filling is tucked into soft steamed bao buns and finished with bright pickled mustard greens, crunchy crushed peanuts and fresh cilantro for contrast and texture.
- Preparation time
- 25 min
- Cooking time
- 30 min
- Total time
- 55 min
- Servings
- 8
Instructions
Prepare
- 1Press tofu between paper towels with a weight for 20 minutes, then cut into 1 cm thick rectangles.
- 2If using dried shiitake, rehydrate in hot water 20–30 minutes; drain and slice. Mince garlic and ginger and slice scallions.
- 3Mix soy sauce, dark soy, brown sugar and rice wine in a bowl; set aside as braising liquid.
Sear & Braise
- 1Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add tofu pieces and sear 2–3 minutes per side until golden. Remove and set aside.
- 2Add remaining 1 tbsp oil to the pan. Sauté mushrooms until they release liquid and start to brown, about 4–5 minutes.
- 3Push mushrooms to the side, add garlic, ginger and white parts of scallion; cook 30 seconds until fragrant.
- 4Return tofu to the pan, pour in the prepared braising liquid and vegetable stock, add star anise if using, and bring to a simmer.
- 5Reduce heat to low and simmer gently, uncovered, 10–12 minutes so flavors concentrate and sauce reduces.
- 6Stir cornstarch slurry into the pan to thicken the glaze, simmer 1–2 minutes, then stir in sesame oil and adjust seasoning with salt and pepper.
Steam & Warm Bao
- 1If bao are cold, steam or microwave briefly to warm: steam 4–6 minutes or microwave wrapped in a damp towel for 30–45 seconds.
- 2Keep bao covered so they stay soft while finishing the filling.
Assemble
- 1Open a warmed bao, spoon in 2–3 pieces of braised tofu and several shiitake slices with a bit of glaze.
- 2Top with a spoonful of pickled mustard greens, a sprinkle of crushed peanuts, cilantro leaves and sliced scallion greens.
- 3Serve immediately while warm; provide extra pickles and peanuts at the table.
Nutrition Information
- Calories
- 281 kcal
- Protein
- 15 g
- Fat
- 10 g
- Carbs
- 31 g
| Nutrient | Per serving |
|---|---|
| Calories | 281 kcal |
| Protein | 15 g |
| Fat | 10 g |
| Carbs | 31 g |
Tips
- Pressing the tofu firmly removes excess moisture and helps it sear and soak up the braising flavors better.
- Brown the tofu well before braising; caramelization adds savory depth to the final glazed filling.
- Assemble baos just before serving to keep buns soft and toppings crunchy; offer extra pickles on the side.
