Tofu Bao Buns

For the bao buns:

In a small bowl, mix the yeast, maple syrup and water. Let rest for about 5–10 minutes, or until the mixture becomes frothy.

In another bowl, mix the flour, baking powder and salt. Make a well in the dry ingredients and add the liquid mixture. Stir with a wooden spatula until the dough starts to come together. Knead on a lightly floured surface for about 3 to 5 minutes, or until the dough is smooth and supple. Shape into a ball and place in an oiled bowl covered with a clean, damp kitchen towel. Let rest in a warm place for 2 hours, or in the oven with just the light on.

Cut the tofu block into 4 equal sticks lengthwise. Place in an airtight container with the marinade ingredients and let marinate on the counter for about 20 minutes. Refrigerate if needed while the buns are proofing.

Once the dough has doubled in volume, transfer to a lightly floured surface. Divide into 12 equal portions. Roll each portion into a ball with the palm of your hand. Using a rolling pin, roll each ball into an oval disc about 15 cm long. Brush the surface lightly with oil.

Fold each disc in half to form a half-moon. Place each one on a small square of parchment paper and arrange on a baking sheet. Cover with the same clean, damp towel. Let rest for 30 minutes at room temperature, or in the oven with just the light on.

Prepare the filling ingredients.

Line a metal steamer basket (or bamboo steamer) with parchment paper and set over a pot with a small amount of boiling water. Steam the buns in batches, making sure not to overcrowd them. Cover and steam for about 8 to 12 minutes. Transfer to the towel, cover and set aside, then repeat with the remaining buns.

Cook the drained tofu in an oiled non-stick skillet over medium-low heat until the pieces are golden. Add the marinade and coat well. Set aside.

Fill the bao buns and serve.

Serve with lime (optional) and soy sauce, or your favorite sauces — spicy mayo, sesame sauce, lime sauce or hoisin sauce!