Tuesday, 3 February 2015

Tofu dim sum with coconut buns

Since Jamie Oliver has started to offer quite a few vegan recipes on his website, I've been getting more interested in him lately. Recently I was browsing his 15 Minute Meals cookbook and came across this recipe, which intrigued me. 
Originally it had chicken, but veganising it was pretty easy,  as every other ingredient was vegan. What I really liked about it though was the genius idea of two-ingredient coconut buns. This reminded me of a great tip someone offered on one of my Facebook food groups for the easiest vegan cake ever: tin of coconut milk, packet of vanilla cake mix, sliced apricots (or other fruit) on top, baked. 
This was super delicious (although it didn't take fifteen minutes of course) and I'll be making the coconut buns again, possibly with a filling next time. 
I've included the modified recipe below. 

For the Coconut Buns
1 x 400ml tin of coconut milk
2 heaped coconut milk tins (500g) of self raising flour, plus extra for dusting
For the tofu, pickle & garnishes
400g tofu (I used puffed tofu pieces)
140g mixed mushrooms
3 tbsp hoi sin sauce, plus extra to serve
2 limes
200g tenderstem broccoli (I used bok choi and red cabbage instead)
1 cucumber
1 Tbsp soy sauce
1 Tbsp rice or white wine vinegar
½ a bunch of fresh coriander
3 Tbsp sesame seeds
Pickled ginger
1 – 2 fresh red chilies
Pour the coconut milk into a food processor with 2 heaped tins worth of self-raising flour and a good pinch of salt, whiz to a dough, then tip on to a flour dusted work surface. Roll the dough into a sausage shape, cut into 8 even sized pieces, then place each one into a double-layered muffin case, and squeeze those into one layer of the steamer. Pour 5 cm of boiling water into a large wok or on top of a medium saucepan. Put the basket of buns on top with the lid on and leave to steam until firm. 
Toss the tofu in a bowl with the roughly torn mushrooms, hoi sin sauce, juice of ½ lime and a pinch of salt. Mix with your hands.
Tip the tofu and mushroom mixture into the second steamer basket along with the trimmed broccoli and pop underneath the tray of buns for 5 minutes until cooked through. (I cooked the tofu and vegies in a wok as I don't have two steamers)
Peel the cucumber into ribbons (I used a vegetable peeler), toss into a bowl with the soy sauce, vinegar and a few torn coriander leaves, then with clean hands squeeze and scrunch everything together to make a pickle.
Toast the sesame seeds in the frying pan on a low heat until golden, then tip into a little bowl, cut the remaining 1 ½ limes into wedges, and serve with the pickled ginger and extra hoi sin sauce in little bowls.
Serve the buns and tofu scattered with the remaining coriander leaves and finely sliced chilli.
Serves 4

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