These vegan crispy buns with tofu and vegetables are a plant based delight inspired by Sheng Jiang Bao.

Prepare the ingredients for the dough.

Mix together yeast, plant based milk, yeast, and sugar. Set aside for 10 minutes, then add water and rice vinegar.

Add to flour together with baking powder and olive oil, then knead for 10 minutes. 

Cover the dough and allow it to proof for an hour. 

Prepare the ingredients for the tofu and vegetable filling.

Crumble the tofu, then add rice vinegar, soy sauce and coconut sugar.

Sauté carrots and scallions with sesame oil, salt and pepper.

Add the tofu and continue to cook for another 10 minutes, until crispy and browned.

Add cornstarch and water to the filling, stirring for a few minutes more.

Roll out the dough into a thin sheet, then divide it into individual circles. Roll each one out until around 12 cm in diameter. 

Add the filling to each circle, then seal the dumplings carefully.

Cook for 7-8 minutes in oil, then flip, add water, and cook for 5-6 minutes more.

Serve and enjoy! You can eat them by themselves or with a dip of your choice as a dinner or a side dish.