Panfried Japanese Curry Buns stuffed with a flavourful tofu and veggie filling Recipe

Panfried Japanese Curry Buns stuffed with a flavourful tofu and veggie filling. These Vegan Karee Oyaki buns are super quick, easy and made with without yeast! Perfect for a grab and go breakfast, lunch or dinner. 

Ingredients:

Filling:

1 carrot, grated (115 // can also use potatoes)

1 medium onion, diced (100g)

1/2 block of pressed tofu, mushrooms, rehydrated TVP or any ‘meat’ substitute you like (130g)

2 garlic cloves, minced (6g)

1 tbsp Japanese curry powder 

1 1/2 tsp ground cumin

2 tsp soy sauce (10ml)

1 tbsp ketchup (15g)

1/4 tsp salt and pepper (to taste)

1–2 tsp flour (3-6g)

Dough:

1 1/3 cup + 1 tbsp  cake flour (180g // or 145g flour + 35 corn starch)*

1 tsp baking powder

¼ tsp salt

1/2 cup + 1-2 tbsp dairy free yogurt (140-150g // or soft tofu + 1 tsp of oil)**

Instructions:

Filling

Add the grated carrots and onions to a bowl. Cover and microwave for 1 minute. Crumble in the pressed tofu and add the garlic, curry powder, cumin, soy sauce, ketchup salt and pepper. Mix with your hands. If the filling feels overly wet, add in 1-2 tsp of flour. 

Bun Dough:

Stand mix: Add the cake flour, baking powder and salt to a electric mixer and start at a low speed (2). Spoon in the yogurt or tofu (starting with lesser amount). Bring up the speed to medium (4) and let it mix for a few minutes until it comes together. If needed, add in an extra 1-2 tbsp of yogurt. 

Hand mix: Add the cake flour, baking powder and salt to a bowl and whisk together. Spoon in the yogurt, mixing with your hands until it comes together. The dough does not need to be super smooth but should be soft and elastic-y.

Assemble the buns:

Roll the dough into a log and divide it into 10 (32-33g) pieces. Roll each one into a ball. Cover the dough with a damp kitchen cloth as you fill each one to prevent them from drying. 

Roll out each ball of dough about 4-4.5 inches in diameter, with the middle slightly thicker. Place about 2 tbsp of filling inside (28g) and pleat it closed. Repeat for remaining buns.

To cook:

Add a little oil to a non-stick pan and place it over medium heat. Place the buns on the pan and cook until the bottom is light golden brown (about 4 minutes). Add water to the pan about 1/3 of the buns height and quickly cover with a lid. Let it cook for 8-10 minutes or until most of the water has evaporated. Remove the lid and sprinkle with sesame seeds and scallions, if desired. Cook for another 2 minutes until all the water has evaporated and bottom is crispy.

Serve and enjoy!