The Comfort Pocket—Mapo Tofu & Vermicelli Steamed Bao
A Gentle Heat to Wrap Up Your May
As the May breeze carries a hint of summer warmth, our appetites crave something a little different.
This season, we’re "packaging" a classic home-cooked favorite. We’ve combined silky Mapo Tofu with chewy, sauce-infused vermicelli, sealing them inside a soft, pillowy dough.
No bowls or chopsticks are required—just your two hands. As you pull apart the warm bun, the richness of the Mapo Tofu blends with the texture of the vermicelli to create a healing, layered experience. This "mildly spicy" touch is our gift of grounded comfort to you this May.
Mapo Tofu Steamed Bao
This bao combines smooth silken tofu with flavor-soaked vermicelli. Its mild spice profile makes it a treat that the whole family can enjoy.
Ingredients
225g All-purpose flour
70g Warm water
40g Fine sugar
4g Oil
4g Instant yeast
1 pack Nature's Soy Mapo Tofu (Mild)
50g Vermicelli
2 tbsp Garlic oil (adjust to preference)
a pinch of Salt
Instructions
Combine warm water, yeast, and sugar. Stir well and let it sit for 5 minutes.
Mix the yeast water with the flour and knead until the dough is smooth and elastic.
Cover with plastic wrap and let it rest in a warm spot for 1 hour until it doubles in size.
Divide the fermented dough into 5 equal portions. Roll them into smooth balls, cover with a damp cloth, and let them rest again for 20 minutes.
Dice the silken tofu and place it in boiling water with a pinch of salt. Once it comes back to a boil, remove and drain. (Key Step: This removes the raw soy scent and helps the tofu hold its shape while wrapping).
Cook the vermicelli in boiling water until soft. Drain, let it cool, and chop into short sections.
Heat the garlic oil in a pan, add the tofu cubes, and sauté for 3 minutes. Add the vermicelli.
Pour in the Nature's Soy Mapo Tofu sauce pack. Stir-fry over medium-low heat for about 15 minutes until the ingredients are fully coated and flavorful.
Transfer to a plate and let it cool completely. (The filling must be cold to prevent the dough from becoming soggy or parboiled during wrapping.)
Roll the dough into discs that are "thick in the center and thin at the edges."
Fill with a generous portion of the Mapo vermicelli mixture. Pleat and seal the edges, pinching off any excess dough at the top for a refined texture.
Place the buns in the steamer. Start with cold water and steam for 8 minutes once the water begins to boil.
Turn off the heat, but do not open the lid for 3 minutes. This prevents the cool air from shrinking the buns, ensuring a plump, smooth finish.
Happiness in the Palm of Your Hand
Watching the white steam drift from the edges of the steamer is one of the most beautiful sights in May.
This Mapo Tofu Vermicelli Bao is our way of redefining "home-cooked." It is plump, hearty, and every bite is filled with concentrated savory goodness. Take a bite while it’s hot and let that gentle warmth awaken your senses.
