Vegan Dim Sum.

So sometimes I get home from work and can’t bring myself even to figure out what to make for dinner, let alone make it. Other times I spend from 6-10pm cooking, eating and cleaning up the mess. Last Thursday was one of the latter occasions. I decided to make some kind of Dim Sum. I ended up adapting this recipe to make char siu bao. I didn’t have all of the ingredients and it was kind of a spur of the moment decision so I made the following substitutions:

  • I used firm tofu instead of pork, to make it vegan, duh! i was gonna use frozen but i remembered when i no longer had time to thaw it. I cubed it before marinating and fried it for longer than the recipe said. I also added green onions into the filling.
  • It was hard to tell what consistency the dough was meant to end up as I hand mixed it. I ended up using about 1/2cup +2Tbs water in the dough instead of 3/4cup. It worked fine.
  • Sunflower instead of sesame oil
  • Cranberry juice instead of pomegranate
  • Agave instead of molasses
  • 1Tbsp white wine + 1Tbsp mirin instead of sake

Here are the results:

dim sum!

dim sum!

1 Comment »

  1. THANKS for the recipe! I love those buns and now i can make them! I’m also thrilled to find another vegan cyclist!! Glad to have discovered your blog.

    Comment by christine vardaros — March 22, 2007 @ 1:27 am

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