Oh My Veggies · by Nicole★ 5.0 (2)
Vegetable Buns With Tofu (Sheng Jian Bao)
NUTRITION · PER SERVING120M COOK
CAL 6%·PRO 11%
CARBS 18G57% OF CAL
1G FIBER15G OTHER2G TOTAL SUGAR
FAT 3G24% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy pan-fried buns filled with tofu and vegetables, with a fluffy chewy dough and a crunchy bottom. A vegan take on Shanghai street food.
mainchinesetofu🍳 skilletdairy freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 20- 1/2 cup plant based milk
- 3 tsp dry inactive yeast
- 1 tbsp sugar
- 1 tsp baking powder
- 1 tsp salt
- 3 cups flour
- 1/2 cup water
- 1 tbsp rice vinegar
- 1 tbsp olive oil
- 20 oz extra firm tofu
- 2 tbsp soy sauce
- 1 tbsp coconut sugar
- 1 tbsp sesame oil
- 2 cloves garlic (minced)
- 1 cup scallions (chopped)
- 1 cup carrot (diced)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3 tbsp water
- 1 tbsp cornstarch
At a glance
PER SERVING · TIME 120M
CAL 6%·PRO 11%
CARBS 18G57% OF CAL
1G FIBER15G OTHER2G TOTAL SUGAR
FAT 3G24% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h 40m
- Cook
- 20m
- Sodium
- 277mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 70mg
- Calcium
- 53mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 100M
- SODIUM
- 277MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.