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Cai Bao Filling Vegetable Tofu Bun Filling

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Ingredients

Adjust Servings:
1/4 large onion diced
0.25 (1/4 lb) package firm tofu frozen defrosted and cubed
2 - 3 cups fresh spinach leaves chopped
96 small mushrooms diced
2 - 3 tablespoons canola oil
1 tablespoon sesame oil
2 - 3 tablespoons light soy sauce
3 tablespoons rice wine vinegar
3 teaspoons minced garlic

Nutritional information

165.6
Calories
104g
Calories From Fat
11.6g
Total Fat
1.2 g
Saturated Fat
0mg
Cholesterol
528.1mg
Sodium
10.7g
Carbs
3g
Dietary Fiber
4.6g
Sugars
9.6g
Protein
146g
Serving Size (g)
4
Serving Size

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Cai Bao Filling Vegetable Tofu Bun Filling

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    This is a really good vegetarian filling for steamed buns. Part way though the recipe I decided I wanted more of a sweeter filling so I skipped the vinegar and added about 1/4 cup or so of oyster sauce. I also added about 3/4 tsp of ground ginger and 1/4 tsp of black pepper and some garlic.This will make a lot of steamed buns especially if you use the entire pound of tofu like I did. I really liked this recipe and will be making it often. Thanks for the recipe.

    • 45 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Cai Bao Filling (Vegetable Tofu Bun Filling, Sesame-Flavored), A savory, sesame-soy flavored spinach stir-fry. This can be served as a course on its own, but is much more tasty as a filling for steamed buns. Herbs, greens tofu, and mushroom is one of the most common fillings found in street stall, aside from the ubiquitous rou bao (pork filled buns). Since we don’t have access to some of the wonderful fresh herbs here, I substituted spinach for them and went heavier on sesame and soy flavors., This is a really good vegetarian filling for steamed buns. Part way though the recipe I decided I wanted more of a sweeter filling so I skipped the vinegar and added about 1/4 cup or so of oyster sauce. I also added about 3/4 tsp of ground ginger and 1/4 tsp of black pepper and some garlic.This will make a lot of steamed buns especially if you use the entire pound of tofu like I did. I really liked this recipe and will be making it often. Thanks for the recipe., A savory, sesame-soy flavored spinach stir-fry. This can be served as a course on its own, but is much more tasty as a filling for steamed buns. Herbs, greens tofu, and mushroom is one of the most common fillings found in street stall, aside from the ubiquitous rou bao (pork filled buns). Since we don’t have access to some of the wonderful fresh herbs here, I substituted spinach for them and went heavier on sesame and soy flavors.


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    Steps

    1
    Done

    Heat Oil in a Wok Over High Heat.

    2
    Done

    Add Onions, Garlic, and a Splash of the Sesame Oil and Soy Sauce.

    3
    Done

    Stir Fry For 1 3 Minutes to Bring Out Flavor.

    4
    Done

    Add Tofu and Stir Fry Until Golden. If Cubes Are Too Large, Break Them During Frying.

    5
    Done

    Add Mushrooms and Another Splash of Sesame Oil and Soy Sauce. Stir Fry For 3 5 Minutes.

    6
    Done

    Add Remaining Sesame Oil, Soy Sauce, and the Vinegar.

    7
    Done

    Add the Spinach Immediately.

    8
    Done

    Stir Fry Until Spinach Is Well Wilted, 4 10 Minutes.

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    Harper Day

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