Mooli Radish & Tofu Buns
These tofu buns make fun Saturday evening activity, and are a great alternative to ordering a takeaway.
Shredded mooli radish, carrot, tofu and chopped coriander are pan fried in a sweet soy sauce with miso and sesame oil sauce, then stuffed into homemade dough buns.
- No coriander? Use parsley.
- No chilli oil for serving? Check out this recipe to make your own!
- No soy sauce? Swap for tamari.
- No vegetable oil? Use olive oil instead.
Prep time: 60 minutes
Cook time: 10 minutes
Total time: 70 minutes
200 g Mooli radish (shredded )
90 g Carrot (shredded )
100 g Firm tofu (shredded)
10 g Fresh coriander (chopped)
3 tbsp Sesame oil
1 tbsp Soy sauce
1 tsp Miso paste
a pinch of Caster sugar
For the dough:
300 g Plain flour
3 g Baking Powder
3 g Fast action dried yeast
a pinch of Fine salt
180 ml Lukewarm water
2 tbsp Vegetable oil (for cooking)
- To make the dough, mix the flour, baking powder, yeast and salt in a mixing bowl. Make a well in the centre and pour in the water, then use a fork to mix in some of the flour, until dry enough to use your hands. Knead the dough for 5 minutes, until soft and smooth, then cover it and leave it to rest for an hour in a warm place.
- To make the stuffing, squeeze the liquid out of the shredded mooli radish and set aside. Then, mix the soy sauce and miso paste together in a small ramekin and set this aside, too.
- Place a large frying pan over medium heat. Add the sesame oil, and cook the tofu, mooli radish and carrot for 5 minutes, then add the coriander, and the sugar and soy sauce mixture. Give everything a good mix, until all the ingredients are coated with the seasoning. Turn off the heat and set aside to cool.
- Time to make the buns! Roll the dough into a log and cut into 9 pieces. Flatten each one with the palm of your hand and roll it into a flat, round shape. Add 3 tbsp of filling in the middle, then pinch around the edges to seal and roll between your hands into round buns. Repeat until you've made all the buns.
- Heat a drizzle of vegetable oil in a non-stick frying pan over a medium heat. Place the buns in the pan, edge-side down, and cook until golden brown. Flip them over and cook on the other side until slightly golden. Add a glug of water to the pan, cover with a lid and cook until all the water has evaporated and the buns have puffed up (this should take about 2 minutes). Serve warm with chilli oil, sweet chilli sauce, relish or any dipping sauce you like.
How to store
Let the buns cool and store in an airtight container in the fridge for up to 3 days. They should stay soft until the next day, but you can reheat them in a frying pan or microwave with a splash of water to create a nice steam and soften them up, if needed.
Searching For More Tofu Recipes?
The search is over...
Miso-Roasted Broccoli & Tofu Buddha Bowl w/ Sesame Dressing
This delicious Buddha bowl recipe is perfect for a quick lunch or dinner – and on the table in less than 30 minutes.
Celery & Wonton Soup
“A deliciously warming, fragrant broth with plump, celery and tofu filled juicy wontons, served with fresh spring onion and lashings of spicy chilli. These wontons freeze really well too! Not a fan of celery? Fill with grated carrot, finely chopped leek or greens.”
Crispy Tofu, Satay Cabbage & Cucumber Salad
This crispy tofu, satay cabbage and cucumber salad is perfect for when you fancy something healthy, but don’t want another boring salad.