Cai Bao Filling Vegetable Tofu Bun Filling Sesame Flavored
Experience a burst of savory, nutty goodness with this Cai Bao Filling, a vegetable tofu bun filling packed with fragrant sesame flavor. Perfect for steamed buns or dumplings, this recipe combines nutrient-rich ingredients like tender napa cabbage, earthy shiitake mushrooms, and protein-packed firm tofu, all harmonized with the aromatic trio of garlic, ginger, and sesame oil. The addition of a silky soy-based sauce ensures every bite is loaded with umami, while optional sesame seeds lend a delightful crunch. Ready in under 40 minutes, this plant-based filling is a versatile, wholesome option for your next dim sum-inspired culinary adventure!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 200 grams Firm tofu
- 300 grams Napa cabbage
- 100 grams Shiitake mushrooms (fresh or rehydrated)
- 1 medium Carrot
- 2 cloves Garlic
- 1 teaspoon Ginger
- 2.5 tablespoons Soy sauce
- 1.5 tablespoons Sesame oil
- 1 tablespoon Cornstarch
- 1 tablespoon Vegetable oil
- 0.5 teaspoon Salt
- 0.25 teaspoon White pepper
- 1 tablespoon Sesame seeds (optional for garnish)
Instructions
Press the firm tofu to remove excess moisture. Once pressed, crumble it into small pieces and set aside.
Finely chop the napa cabbage and sprinkle a small pinch of salt over it. Let it sit for 10 minutes, then squeeze out the excess water using a clean kitchen towel or your hands.
Dice the shiitake mushrooms into small pieces and grate the carrot. Mince the garlic and finely grate the ginger.
Heat the vegetable oil in a skillet or wok over medium heat. Add the garlic and ginger, and sauté for 1 minute until fragrant.
Add the diced shiitake mushrooms and cook for 3–4 minutes until softened and lightly browned.
Add the grated carrot and napa cabbage to the skillet, stirring well. Cook for another 2–3 minutes.
Push the vegetables to one side of the skillet and add the crumbled tofu to the empty side. Allow the tofu to cook for 2 minutes before mixing it with the vegetables.
In a small bowl, mix the soy sauce, sesame oil, cornstarch, white pepper, and 2 tablespoons of water. Pour this sauce mixture into the skillet, stirring to coat the filling evenly.
Cook for another 2 minutes, ensuring the sauce thickens and the filling is well combined. Adjust salt to taste if needed.
Remove the filling from heat and let it cool completely before using it to fill your steamed buns or dumplings.
Optional: Garnish the filling with sesame seeds for added crunch and flavor.
Nutrition Facts
Calories |
202 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.9 g | 18% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 635 mg | 28% | |
| Total Carbohydrate | 10.7 g | 4% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 3.1 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 411 mg | 32% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 375 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
