June 22, 2021 3 min read

Light, pillowy and warm Bao Buns - what can get better? How about TWO types of fillings! We've handmade these fluffy buns and included a choice of Pulled Mushrooms or Fried Tofu, both topped with Dibble Chipotle Mayo. Have one or the other or both. Get STEAMY and happy cooking!

Prep Time 2 hours and 15 minutes

Cook Time 45 minutes

Serves 4-6

Difficulty Easy



  • 360g Flour
  • 4g Baking Powder
  • 7g Yeast
  • 35g Sugar
  • 180g Warm Water
  • 20g Oat Milk
  • 35g Vegetable Oil
  • 2 Tbsp Vegetable Oil (for rolled out dough)


  • 300g King Oyster Mushrooms, shredded
  • 2 Tbsp Vegetable Oil
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Mushroom Oyster Sauce
  • 1/2 Tbsp Chinkiang Vinegar
  • 1 Tbsp Rice Cooking Wine
  • 2 tsp Chilli Oil
  • 1 tsp Chinese Five Spices
  • 1 tsp Salt
  • 1/2 tsp Black Pepper


  • 1 Tbsp Vegetable Oil
  • 90g Tofu Puffs, quartered
  • 1 Red Chilli, finely sliced
  • 2 Garlic Cloves, thinly sliced
  • 1 tsp Chinese Five Spices 
  • 2 tsp Soy Sauce
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper


  • 1 Small Carrot, halved and thinly sliced into sticks
  • 3 Small Radishes, thinly sliced
  • 2 Tbsp Coriander, roughly chopped
  • 2 Tbsp Spring Onions, thinly sliced
  • 2 Tbsp pickled Onions (optional)
  • 1 Tbsp Sesame Seeds
  • 1 Cup Dibble Chipotle Mayo




  1. In a small mixing bowl, add the water and mix in the sugar until it completely dissolves. 
  2. Add in the yeast and let it rest for 10 minutes.
  3. In a large mixing bowl, add in the flour, baking powder and mix thoroughly.
  4. Add in the yeast mixture, milk, oil and mix together with a wooden spoon until it begins to come together.
  5. Knead in the bowl for 5 minutes.
  6. Empty the dough on a lightly dusted work bench and knead the dough for a further 10 minutes.
  7. Place the dough in a dusted mixing bowl, cover with a tea towel and let it rest for 90 minutes.
  8. Lightly dust a work bench and roll the dough out to a rough circle, 1cm thick. 
  9. Add the 2 Tbsp of vegetable oil to the dough and evenly spread on the entire surface. This will stop the dough from sticking together. 
  10. Using a cookie cutter about 10cm in diameter, cut out circles.
  11. Place each circle on a square piece of baking paper, fold the circle in half and gently roll the top surface of the bao bun to make it smooth. 
  12. Cover the bao buns with a tea towel and let it rest for 30 minutes. 
  13. Place the bao buns in a bamboo steamer and over a pot of boiling water, steam for 12 minutes. 


  1. Preheat the oven to 200°C. 
  2. In a large mixing bowl, whisk together the vegetable oil, soy sauce, mushroom oyster sauce, Chinkian sauce, rice cooking wine, chilli oil, Chinese five spices, salt, pepper and add in the shredded mushrooms.
  3. Thoroughly mix together, cover and let it marinate in the refrigerator for 20 minutes. 
  4. Place the marinated mushrooms on a baking tray lined with baking paper and bake, turning halfway, for 25 minutes. Set aside.


  1. In a medium pan on medium heat, add the oil, chilli and cook for 1 minute or until aromatic.
  2. Add the garlic and cook for 1 minute or until aromatic.
  3. Add the tofu and cook for 3 minutes, making sure every side of the tofu is lightly seared. 
  4. Add soy sauce, Chinese five spices, salt, pepper and cook for a further 5 minutes, stirring occasionally. Set aside.


  1. Gently open a bao bun, spread 1 tsp Dibble Chipotle Mayo on the inside, add your choice of Pulled Mushrooms or Fried Tofu.
  2. Add 1 carrot stick, 2 slices of radishes, pickled onions, 1/2 tsp of coriander, 1/2 tsp of spring onions then topped with more Dibble Chipotle Mayo and 1/2 tsp sesame seeds.
  3. Enjoy!

Check our shop for more condiments to try on your next dish!