Spicy Tofu and Vermicelli Wrap Exclusive

Take an appropriate amount of flour, add yeast and sugar, and use warm water to make a slightly soft dough. Let it ferment until it doubles in size.

Soak and clean the soft ge, and wash and drain the tofu and scallions.

Chop the tofu and green onions, and soak the vermicelli until soft, then chop it and add them all together.

Add a little baking soda to the fermented dough, knead evenly, and release the air.

Add five-spice powder, ginger powder, and chili powder to the filling, pour hot oil over it to release the aroma, then add soy sauce and salt to season and mix evenly, set aside.

Divide the proofed dough into portions of the same size and roll out the wrappers.

Place the filling on the dough and wrap it into your preferred shape.

Wrap them one by one and place them on the steamer rack.

Bring cold water to a boil and steam for twenty minutes. When the time is up, do not rush to open the lid; turn off the heat and let it steam for two more minutes.

Take the tofu pouch out and let it cool for a bit, then you can enjoy it.

It goes perfectly with red oil vinaigrette.

Finished product image.