Easy vegan sambal tofu bun (Why I love this filling)

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This sambal tofu bun recipe is my vegan take on the Malaysian sambal ikan bilis (anchovies in Malay) bun. I used tofu strips, homemade sambal, and red onion to create a slightly sweet filling that’s enough to tame down the sambal’s spiciness.

One of my most missed food has always been sambal. In Malaysia, sambal is a short word for cooked sambal or sambal tumis. It’s a red chile paste made from fresh and dried chiles along with spices.

Sambal is a very versatile ingredient and used abundantly in our cooking, especially Malay food. It can be served with rice such as in Nasi Lemak Bungkus or used as a base for curries. My other dishes that rely heavily on sambal are Curry Chee Cheong Fun and Curry Laksa.

Personally, I love to use sambal on my toast like a spread. It’s amazingly tasty and works great as a dip. Call me silly, but I used to buy a side of sambal from my favorite stall just for the bread.

So, when my bread and sambal craving kicks in, all I could think of is the sambal ikan bilis bun from home. While I haven’t had many of these since I became vegetarian, but I’m determined to create a vegan version for my family to enjoy. Let’s check out how to make these with the steps below!

How to make vegan sambal tofu bun

Part 1: Dough

I personally love tangzhong bread method but to save time, I decided to use a simple flour mixture to create a soft and fluffy bread. They stay soft for a day or so and I highly recommend eating them the day you make it.

First, combine the flour, salt, sugar, and yeast together in a large mixing bowl. Then, slowly add in the water and stir until there are not dry spots of flour in the bowl.

Note: As usual, do no mix yeast with salt at the same time as the sodium will affect the yeast.

Transfer the mixture onto a work surface and knead until a smooth top forms. Place the dough back into the bowl and cover with a tight lid. Let it proof until double its original size, about 40-60 minutes depending on the weather.

Part 2: Make the vegan sambal bun filling

Meanwhile, cut firm tofu into thin strips, about 1cm thick.

Brush the air-fryer inner rack with oil and place a layer of tofu strips on it. Air-fry until golden brown, about 8-10 minutes at 350°F (175°C). You may do it in batches if needed. They will turn crispier or drier once cooled.

Now, heat a pan and add the oil. Sauté onion slices until they turn translucent, about 3-5 minutes.

Then, add the sambal and salt, give it a quick stir. Pour in the water or vegetable stock, then tofu strips.

Give it a stir and cover the pan with a lid, then let it simmer until all the water has been absorbed. Taste and season accordingly. The taste of the tofu sambal is savory with a touch of sweetness. Divide into 8 equal portions.

I’m using the sambal from my nasi lemak bungkus recipe. For store-bought substitute, I prefer to use Malaysian sambal paste. Otherwise, you may use red curry paste and adjust the sweetness level accordingly.

Part 3: Assemble the bun

Grease a 8×11-inch baking pan generously with softened vegan butter and set aside. 

To assemble the bread, transfer the proofed dough to a work surface dusted with flour. Divide into 8 equal pieces. Knead each piece to remove air bubbles, then roll it into a ball.

Work with one dough at a time and cover the rest with a damp paper towel or in a bowl, covered.

Roll each dough into a 4- to 5-inch circle. The larger the wrapper, the thinner the bread, so if you like doughy bread, roll it into a smaller wrapper.

Place a portion of filling in the middle and bring the sides to the middle, then pinch to seal.

Place the bread, seam-side down, on the greased baking pan, slightly apart. Cover with a kitchen towel and let rest for 15 minutes for the second proof while you preheat the oven to 375°F (190°C).

Part 4: Cook the bun

To make the vegan egg wash, whisk together plant milk and maple syrup in a bowl. Then, brush the proofed bread with this mixture and sprinkle the top with toasted sesame seeds.

Bake until the buns turn golden brown, about 30-35 minutes.

To get a shinier outer layer, brush the cooked buns with melted plant butter right after you remove them from the oven. Enjoy them warm.

Sambal Tofu bun FAQ

1. Bread vs All-purpose (plain) flour – Either works great, the former always yield a fluffier and softer texture.

2. Air-fried vs pan-fried tofu – Air-fried tofu yields a chewy texture once it’s added to onion and sambal mixture, which replicates the anchovy texture. That said, you can pan fry the tofu in a skillet to get a similar texture but you’ll cook them over low heat to slowly draw out the tofu’s moisture. Other alternatives include soy curls, soy strips, or seitan.

3. Sambal – I highly recommend using homemade sambal from my Nasi lemak bungkus recipe. Alternatively, store-bought Malaysian sambal such as Ayam brand or red curry paste can be used. In that case, always start with 1-2 tablespoons and increase the amount after tasting.

Why you need this vegan sambal tofu bun

• Packed with delicious sambal filling
• Perfect for make-ahead breakfast meals
• Savory goodness with a touch of sweetness
• Fluffy and soft dough

If you try this recipe, I would love to hear your feedback and see your beautiful re-creation. Leave me a comment, rate it, and tag @woon.heng and #woonheng to your photos on Instagram or Facebook. Happy cooking, friends!

Vegan Sambal Tofu Bun

woonheng

This sambal tofu bun is my vegan take on my childhood favorite sambal ikan bilis (anchovies) buns from the Asian bakeries and street stalls. The tofu is air-fried until crispy and once it's added to the sambal mixture, it creates an amazing chewiness similar to biting into the real thing.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 1 hr

Cook Time 40 mins

Resting Time 1 hr

Total Time 2 hrs 40 mins

Course Appetizer, Breakfast

Cuisine Asian, Malaysian

Servings 8 small buns

Ingredients

  

1x2x3x

Dough

• 245 g [~2cups] all-purpose flour
• ⅔ cup [150ml] water
• 1 tablespoon sugar
• 1½ teaspoon yeast
• ¼ teaspoon salt

Filling

• ⅓ cup homemade* sambal
• 7 oz firm tofu
• 1 large [300g] red onion thinly sliced
• ¼ teaspoon salt plus more to taste
• ¾ cup water or vegetable stock
• oil for cooking

Egg wash and topping

• 2 tablespoons unsweetened soy or oat milk
• 1 tablespoon maple syrup
• Toasted white sesame seeds for sprinkling
• softened vegan butter

Instructions

 

Make the dough

• Combine flour, yeast, sugar, and salt in a large mixing bowl, then stir to combine. I prefer to mix the salt in first, then sugar and yeast next.
• Add the water and mix using a rubber spatula or rolling pin until there are no dry spots of flour in the bowl. If the dough is still too wet, add a tablespoon of flour. If the dough is too dry, add a tablespoon of water instead until you can gather the dough together.
• Transfer the dough to a floured work surface and knead until a smooth top forms.
• Place the dough back into the bowl and cover with a lid. Then, proof until double its original size, about 40-60 minutes depending on the weather.

Cook the filling

• Next, prepare the filling by slicing the tofu into thin strips, about 1cmm thick.
• To air-fry the tofu, grease the air-fryer inner rack. Place the tofu in the greased rack and brush a thin layer of oil at the top.
• Air-fry at 350F until golden brown, about 8-10 minutes. Empty into a plate and set it aside.
• Then, heat a non-stick skillet over medium heat and add a tablespoon of oil. Sauté onion until translucent, stirring occasionally.
• Add the sambal and salt, then stir to combine.
• Now, add the water or vegetable stock and tofu strips. Give is quick stir and cover the pan with a lid.
• Simmer the mixture until all water has been absorbed. Taste and season with more salt or sugar accordingly. Set aside and let it cool completely, then divide it into 8 portions.

Assemble the bun

• Grease a 8X11″ baking pan with softened butter.
• To assemble the bun, transfer proofed dough to a floured surface.
• Knead a few times to remove large air bubbles, and divide the dough into 8 equal portions (about 50g each)
• Work with one dough at a time and cover the rest with a damp towel.
• Take a dough and flatten it with your palm. Dust your rolling pin with flour and roll the dough out to about 4- to 5- inch in diameter.
• Place a filling portion in the middle and bring the sides to the middle and pinch to seal.
• Place the buns, seam-side down, on the greased baking pan, slightly apart. Cover with a kitchen towel and proof for 15 minutes while you preheat the oven to 375°F.

Cook the bun

• To make the vegan egg wash, whisk together milk and maple syrup in a bowl until combined.
• Brush the proofed buns with the wash and sprinkle the center of the buns with toasted sesame seeds.
• Bake until golden brown, about 30-35 minutes. To get a shinier look, brush the cooked buns with melted butter right after you remove them from the oven. This step also prevents the buns from drying out.

Video

Notes

• For the homemade sambal recipe, please check out my Nasi Lemak Bungkus post
• If you are using other sambal or red curry paste, always start with the smallest quantity, such as 1-2 tablespoons. Then, adjust as you go.

Keyword Buns

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