Korean Glazed Tofu Bao
These Korean Glazed Tofu Bao are soft, fluffy buns filled with crispy, high-protein tofu tossed in a sweet and spicy Korean-inspired glaze. Each bao packs around 10g of protein, making it a satisfying plant-based meal you can enjoy for lunch, dinner, or meal prep. The homemade bao dough is simple to make, and the savory gochujang based glaze paired with fresh cucumber adds the perfect balance of flavor and crunch. You can air-fry or bake the tofu for a golden, crispy finish.
This recipe is approachable for both first-time bao makers and seasoned cooks. Easy to assemble and full of flavor, these bao are a delicious way to enjoy a Korean-inspired, protein-rich meal at home.
Makes 8 tofu bao (bao = bun)
~10g protein per tofu bao
- 1 Block Extra Firm High-Protein Tofu (Or regular extra firm tofu but less protein)
- 1/2 Cup Plant-Based Milk (I used Maïzly's Original Cornmilk)
- 1/2 Cup Panko Bread Crumbs
- 1/2 Tsp Salt
- 1 Tsp Ground Black Pepper
- 1/4 Cup Coconut Aminos
- 2 Tbsp Gochujang Paste
- 2 Tbsp Ketchup
- 3 Tbsp Maple Syrup
- Red Chili Flakes
- 2 Cup All-Purpose Flour
- 1 Tsp Instant Yeast
- 1 Tsp Baking Powder
- 2/3 Cup Plant-Based Milk (I used Maïzly's Original Cornmilk)
- Sliced Cucumber
- Prep Tofu
Cut into 1/2 inch cubes.
- Coat Tofu
Mix cubes with milk.
Toss in panko, salt, pepper. - Cook Tofu
Air-fry 400°F 12-14 min or bake 400°F 15–18 min until golden.
- Make Glaze
Combine aminos, gochujang, ketchup, maple, chili flakes.
Heat until thick.
Toss tofu in glaze. - Make Bao
Mix flour, yeast, powder, milk.
Knead 5 min.
Divide into 8 buns.
Steam 10-22 mins or until fluffy. - Assemble
Fill bao with tofu.
Add cucumber/veggies. - Storage
Store in airtight container up to 5 days.
Thank you for printing this recipe, I know you're going to love it!
Your foodie friend,
Roma B @itsromab