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

Servings: 4


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)


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Mooli radish and tofu buns on a white plate

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.

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