When you buy stuffed buns in Asia, there is usually a vegetarian option that features vegetables and pressed tofu. The fragrant, tasty filling is delightful and satisfying enough to please meat lovers. While you can feature just one vegetable, such as a leafy green, I like to create a varied filling that’s full of surprising textures and flavors. It’s important to cut the vegetables and pressed tofu into small, thin pieces so that the cooked filling is easy to measure and wrap up in the dough.

　　

Ingredients

makes 1 1/3 cups

　　

Flavoring Sauce

2 teaspoons sugar

　　1/2 teaspoon black or white pepper

　　3 tablespoons water

　　2 tablespoons plus 1 teaspoon light (regular) soy sauce

　　1 1/2 teaspoons sesame oil

　　2 tablespoons canola oil

　　1 fat scallion (white and green parts), chopped

　　1 cup lightly packed finely shredded cabbage(omit thick center spines)

　　3 ounces brown pressed tofu, cut into 1/4-inch wide sticks and then sliced crosswise into thin, small pieces

　　1/2 cup thinly sliced carrot (cut to match the tofu in size)

　　1/2 cup thinly sliced small white mushrooms (halve crosswise before slicing)

　　2 teaspoons cornstarch dissolved in 1 tablespoon water

　　

Step 1

To make the flavoring sauce, combine the sugar, pepper, water, soy sauce, and sesame oil in a small bowl, stirring to dissolve the sugar. Set aside near the stove.

　　

Step 2

Heat the canola oil in a medium skillet over medium-high heat. Add the scallion and cook, stirring constantly, for about 30 seconds, or until aromatic and slightly softened. Add the cabbage, tofu, carrot, and mushrooms. Stir to combine and add the flavoring sauce. Bring the mixture to a fast simmer, then allow it to bubble away, stirring frequently, for about 3 minutes, or until the liquid has reduced by about one-third, and the vegetables are cooked through. Give the cornstarch mixture a final stir and add it to the filling mixture. Cook, stirring, for another 30 seconds, or until the filling coheres. Transfer to a bowl and set aside to cool completely until using. (Just like the other bun fillings, this one can be prepared up to 2 days in advance, covered with plastic wrap, and refrigerated. Return it to room temperature before using.)

　　Reprinted with permission from Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More © 2009 by Andrea Nguyen, Ten Speed Press.Buy the full book from Amazon or from Bookshop.