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Vegan Bao Buns with Crispy Hoisin Cauliflower Recipe

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4.2 from 8 reviews

These Vegan Bao Buns with Hoisin Cauliflower offer a delightful plant-based twist on a classic Asian street food. Crispy fried cauliflower florets are coated in a flavorful hoisin sauce, then served inside soft, steamed vegan bao buns and garnished with fresh cucumber, spring onion, pickled daikon and carrots, cilantro, and sesame seeds for a perfect balance of textures and flavors.

  • Total Time: 35 minutes
  • Yield: 8 servings

Ingredients

Cauliflower and Coating

  • 1 medium cauliflower, cut into bite-sized florets
  • 1/2 cup rice flour
  • 1/2 cup chickpea flour
  • 1/4 teaspoon salt
  • 1 cup water
  • 2 cups Panko bread crumbs
  • Oil for frying (enough to cover the bottom of the pan or wok)

Hoisin Sauce

  • 1/2 cup Hoisin sauce
  • 1 teaspoon sesame oil
  • 2 tablespoons soy sauce
  • 1 tablespoon dark soy sauce
  • 1 teaspoon rice vinegar
  • 1 tablespoon cornflour
  • 3 tablespoons water (for cornflour slurry)

For Serving

  • Frozen vegan bao buns
  • Cucumber, sliced
  • Spring onion, chopped
  • Pickled daikon and carrots
  • Cilantro leaves
  • Sesame seeds

Instructions

  1. Prepare the Cauliflower: Cut the cauliflower into bite-sized florets to ensure even coating and frying.
  2. Make Coating Batter: In a bowl, whisk together the rice flour, chickpea flour, salt, and water until smooth. This wet mixture will help the breadcrumbs stick to the cauliflower.
  3. Coat Cauliflower Florets: Dip each cauliflower floret one by one into the wet batter, then transfer to a bowl of panko breadcrumbs, coating completely in breadcrumbs for a crispy texture after frying.
  4. Prepare Hoisin Sauce: In a cooking pan, combine the hoisin sauce, sesame oil, soy sauce, dark soy sauce, and rice vinegar. Bring the mixture to a gentle simmer to meld the flavors.
  5. Thicken Sauce: Mix cornflour with 3 tablespoons of water to create a slurry. Slowly add this to the simmering sauce while stirring continuously until it thickens to a glossy, sauce consistency.
  6. Fry Cauliflower: Heat enough oil in a pan or wok to cover the bottom. Fry the coated cauliflower florets in batches until they turn golden brown and crispy. Remove and place on paper towels to absorb excess oil.
  7. Toss Cauliflower in Sauce: Transfer the fried cauliflower to the pan with the hoisin sauce and toss until each floret is well coated with the flavorful sauce.
  8. Steam Bao Buns: Using a bamboo steamer or regular steamer, steam the frozen vegan bao buns for a few minutes until heated through and fluffy.
  9. Assemble Bao Buns: Fill each steamed bao bun with the hoisin-coated cauliflower florets and top with sliced cucumber, spring onion, pickled daikon and carrots, cilantro, and a sprinkle of sesame seeds.

Notes

  • Make sure not to overcrowd the frying pan to maintain oil temperature and achieve crispy cauliflower.
  • You can prepare the hoisin sauce in advance and reheat before tossing with the fried cauliflower.
  • For a gluten-free version, use gluten-free panko crumbs and tamari instead of soy sauce.
  • The steaming time for bao buns should be brief, usually 3-5 minutes, to avoid sogginess.
  • Adjust the amount of hoisin sauce according to your taste preference for sweetness and saltiness.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Asian
  • Diet: Vegan

Find it online: https://recipeteach.com/vegan-bao-buns-with-crispy-hoisin-cauliflower-recipe/