This is a yeasted version of my no-knead tofu mantou recipe. Like the no-yeast version, this recipe uses silken tofu for a soft, tender crumb and extra protein. The yeasted dough is rolled to create many delicate layers, making the mantou both satisfying and fun to eat. This recipe is vegan, egg-free, and dairy-free, and the tofu boosts the nutritional profile compared to store-bought buns.
Why I love this recipe
- No eggs, milk, butter, or dairy—fully vegan.
- Silken tofu makes the mantou healthier and higher in protein than typical buns.
- Simple to prepare, especially with a stand mixer.
Ingredients Used to Make Tofu Mantou (Steamed Bread)
- Bread flour – I recommend bread flour (King Arthur is my usual choice) for the best texture and structure. See substitutions note below if using a different flour.
- Instant yeast – instant yeast works well here because it mixes directly into the dry ingredients. It’s more convenient than active dry yeast for this method.
- Sugar – raw cane sugar or regular granulated sugar both work. You can also use less processed sweeteners such as coconut, date, or maple sugar. Avoid sugar-free replacements for yeasted breads, as they can prevent proper rising.
- Salt – any salt is fine.
- Baking powder – helps the dough puff during steaming.
- Tofu – silken (or silken-firm) tofu gives the fluffiest result. Non-silken firm tofu can be used, but texture may differ.
- Olive oil – light olive oil, coconut oil, or avocado oil all work.
- Water – added sparingly, 1 tablespoon at a time, until the dough just comes together.
Equipment
- A stand mixer with a dough hook makes the process easier, but you can also use a bread machine or knead by hand.
Step by Step Guide
How to Make Tofu Mantou
STEP 1
Mix all dry ingredients (bread flour, instant yeast, sugar, salt, baking powder) in the mixer bowl.
STEP 2
Add the tofu straight from the package—no rinsing needed.
STEP 3
Knead on low speed for about a minute. Add water 1 tablespoon at a time until the ingredients are just combined with no dry flour left.
STEP 4
Add the oil and continue kneading 8–10 minutes, until the dough is smooth and pulls away from the bowl.
STEP 5
Transfer dough to a lightly greased bowl and let rise 60–90 minutes until doubled. A warm, draft-free spot helps speed proofing.
STEP 6
Punch down the dough and place it on a well-floured surface.
STEP 7
Roll the dough into a large rectangle, about 18 x 10 inches.
STEP 8
Roll the rectangle tightly from the long side into a cylinder and pinch the ends to seal.
STEP 9
Slice the log into 12–14 equal pieces using a serrated knife or dental floss for clean cuts.
STEP 10
Place each bun on parchment or steamer paper, cover, and let rise 20–30 minutes.
STEP 11
Steam the buns for 15 minutes, or until a toothpick inserted comes out clean.
STEP 12
Enjoy warm or cooled—these buns are great plain or with fillings.
Recipe Variations and Optional Add-Ins
- Add color or subtle flavor: matcha powder, cocoa, cinnamon, cardamom, or a touch of espresso.
- Fill the mantou with sweet or savory fillings before the final rise for a stuffed bun.
How to Store Tofu Mantou
- Keep covered at room temperature for 1–2 days, or refrigerate in an airtight container for 3–5 days.
- For longer storage, freeze in an airtight container for up to 3 months. Reheat by steaming to refresh texture.
Note on Substitutions
- Gluten-free flours are not suitable replacements for bread flour in this recipe.
- If you don’t have bread flour, use all-purpose flour plus 1 tsp vital wheat gluten per cup to improve structure.
- Silken tofu gives the softest, fluffiest results; firm tofu may yield a slightly denser bun.
Tips
- Weigh your flour for accuracy: 1 cup bread flour = 120 g. Weighing prevents overpacking and ensures consistent dough hydration.
- Bread machine method: Add dry ingredients first, then wet. Use the basic dough cycle and check dough consistency after the first knead; adjust water or flour if needed. Add any mix-ins near the end of the second knead.
Healthy Tofu Mantou (Chinese Style Yeasted Steamed Bread)
All Purpose Veggies
Ingredients
Bread Dough
- 4 cups bread flour (480 g), sifted and leveled
- 1 tsp instant yeast
- 3 Tbsp sugar
- 1 tsp salt
- 1 1/2 tsp baking powder
- 12.3 oz package silken or silken-firm tofu
- 3 Tbsp water, or more as needed
- 1 Tbsp light olive oil (or melted coconut/avocado oil)
Instructions
- Mix all dry ingredients in the stand mixer bowl.
- Add tofu straight from the package.
- Knead on low speed and add water 1 Tbsp at a time until just combined. I used about 3 Tbsp but adjust by dough feel.
- Add oil and knead 8–10 minutes until smooth and elastic.
- Place dough in a lightly greased bowl, cover, and proof 60–90 minutes until doubled.
- Punch down, flour the surface, and roll into an 18 x 10-inch rectangle.
- Roll tightly from the long side into a log and seal the ends.
- Cut into 12–14 equal pieces with a serrated knife or dental floss.
- Place each piece on parchment or steamer paper and let rise 20–30 minutes.
- Steam buns for 15 minutes. Serve warm.
Notes
*Weigh your flour for best results: 1 cup bread flour = 120 g.
**Avoid sugar-free replacements for yeasted breads; they can prevent proper rising.
***Silken tofu gives the fluffiest mantou; firm tofu can be used but texture will differ.
****To speed proofing, place the bowl in a warm, draft-free spot such as an oven briefly warmed or next to a bowl of hot water.
Nutrition
Calories: 164 kcal | Carbs: 30 g | Protein: 6 g | Fat: 2 g
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