Recreate the viral Bao at home with this flavour-packed recipe. Learn the classic steamed Bao technique for irresistibly pillowy buns, then fill them with braised tofu, drizzle with fiery homemade sriracha and finish with crispy shallots. It’s the perfect balance of soft, spicy, and satisfying. Whether you’re planning a dinner party or craving a new meat-free favourite, these are guaranteed to impress.
Number of servings: 4
Cooking time: 1 hour
Preparation time: 2 hours
For the Homemade Sriracha:
Red chillies: 6–8, diced
Apple cider vinegar: 1 cup
Water: 1 cup
Sugar: 1 cup
For the Braised Tofu:
Firm tofu: 400g, sliced into 1cm thick
Dark soy sauce: 1 cup
Water: 1 cup
Mirin: 1 cup
Star anise: 1
Cinnamon stick: 1
Bay leaf: 1
For the Bao (makes 8):
Dry yeast: 2 tsp
Lukewarm water: 180ml
Plain flour: 250g
Sugar: 2 tbsp
Salt: ½ tsp
Vegetable oil: for greasing and brushing
For the Crispy Shallots:
Shallots: 2, finely sliced
Plain flour: for coating
Salt: a pinch
To Assemble:
Pickled vegetables (e.g. cucumber or radish)
Fresh coriander leaves
Method
Step 1: Make the Homemade Sriracha
Dice the red chillies and place them in a small saucepan. Add apple cider vinegar water, and sugar. Stir well and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer gently for 30 minutes.
After simmering, transfer the mixture into a jar or tall container and blend until smooth using a hand blender. Pour the sauce back into the saucepan and cook over low heat for another 15 minutes, stirring occasionally, until thickened to a ketchup-like consistency. Transfer to a sterilised airtight jar and let cool. Store in the fridge for up to two weeks, check before eating.
Step 2: Braise the Tofu
Slice the tofu into 1cm thick slices. In a medium saucepan, combine 1 cup dark soy sauce, 1 cup water, 1 cup mirin, 1 star anise, 1 cinnamon stick, and 1 bay leaf. Gently add the tofu slices to the liquid.
Bring to a boil, then reduce to a low simmer and cook for 30 minutes, allowing the tofu to absorb the flavours. Carefully remove the tofu and strain out the spices.
Add the tofu and strained sauce back to a frying pan. Cook over medium heat and allow the sauce to reduce until thickened and clinging to the tofu. Set aside.
Step 3: Make the Bao Dough (for 8 Baos)
In a measuring jug, dissolve 2 tsp dry yeast in 180ml lukewarm water. Stir and let it sit for 10 minutes until frothy.
In a large mixing bowl, combine 250g plain flour, 2 tbsp sugar, and ½ tsp salt. Add the yeast mixture and stir until a shaggy dough forms. Transfer to a clean surface and knead until the dough looks smooth and feels elastic.
Shape the dough into a ball, tucking the edges underneath, and place it in a lightly oiled bowl. Cover with a damp towel or cling film and proof for 1 hour, or until doubled in size. The dough is ready if a finger poke leaves an indent without springing back.
Step 4: Shape the Baos
Transfer the risen dough onto a clean surface and gently press out any air bubbles. Divide into 8 equal pieces. Take each piece and fold the edges into the centre. Flip it over and gently roll it into a smooth, tight ball using your palms.
Place each ball onto a tray and cover with a damp towel or cling film. Let it rest for 20 minutes.
Step 5: Roll, Fold & Rest in Steamer
Prepare 8 squares of parchment paper. Take each rested dough ball and roll it out into an oval shape with a rolling pin. Flip it over, brush the top with a little vegetable oil, and fold in half to form the classic bao shape. Place on a square of parchment.
Transfer the shaped baos into Season Stack Steamer (off the heat), making sure they are well spaced. Cover with a lid and let rest for 10 minutes in the cold steamer at room temperature.
Step 6: Steam the Baos
While the baos are resting, bring water to a boil in a Season Tri-ply Stainless Steel Casserole 24cm. Once boiling, place the stack steamer on top. Wrap the steamer lid in a tea towel to catch condensation, then cover tightly.
Steam the baos for 10 minutes over medium heat. Turn off the heat and leave the baos to sit in the steamer for a further 5 minutes, lid still on, to finish cooking gently. Remove and set aside.
Step 7: Make the Crispy Shallots
Finely slice shallots using a mandolin for even, thin slices. Toss them in a bowl with plain flour and a pinch of salt.
Heat oil in a shallow casserole or frying pan and fry the shallots in batches until golden and crisp. Remove with a slotted spoon and drain on kitchen paper.
Step 8: Assemble the Bao
Carefully open each steamed bao. Fill with one slice of braised tofu, a few pickle slices, a spoonful of homemade sriracha, a sprinkle of crispy shallots, and fresh coriander leaves.
Serve warm and enjoy the contrast of soft bao, rich tofu, spicy sriracha, and crunchy shallots.
