Add the ingredients marked with ● into a bowl and mix together with a whisk.
Add some warm water (around 40°C) to the bowl a little at a time and knead the dough until it becomes the consistency of an earlobe.
Add the sesame oil and knead once more. Wrap in cling film and leave to rest for 30 minutes.
Make the filling:
Mix together the ingredients marked with ○.
Without re-soaking the freeze-dried tofu, break it up into little pieces (as if it had been finely chopped). Don't worry if there are lots of crumbs.
Finely chop the cabbage and shiitake mushrooms.
Add some sesame oil (not listed in ingredients) to a frying pan and stir-fry the ginger until fragrant.
Stir fry the ingredients from Step 8 and once cooked, add the tofu and mixed ○ ingredients. Cook through.
Gently stretch out the dough and stuff with filling. Line the buns up in a steamer lined with parchment paper and steam on medium heat for 15-20 minutes.
Story Behind this Recipe
I tried giving up the things I like to improve my diet but I just can't!! I wondered if I could make a steam bun recipe for people on a macrobiotic diet whilst leaving out difficult stuff like yeast and proving. What I came up with tasted pretty good so I put the recipe up on here.