20-Minute Instant Pot Chewy Herbaceous Vietnamese Banh Bao

Sara Coleman

This recipe delivers pillowy-soft, chewy steamed buns packed with aromatic herbs and savory tofu filling in a fraction of the traditional time. The Instant Pot creates the perfect humid environment for flawless results.

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Prep Time 10

Cook Time 10

Total Time 20

Servings 6 servings

Calories 245 kcal

Ingredients

2 cups all-purpose flour plus extra for dusting
1 tbsp instant yeast or rapid-rise yeast
2 tbsp sugar divided
3/4 cup warm water 110°F/43°C
1 tbsp vegetable oil plus more for bowl
1/2 tsp salt
1 cup firm tofu crumbled
2 tbsp soy sauce or tamari for gluten-free
1 tbsp sesame oil
1/4 cup fresh cilantro finely chopped
2 tbsp fresh mint finely chopped
2 tbsp green onions thinly sliced

Notes

Storage: Keep leftover buns in an airtight container in the refrigerator for up to 3 days. Reheat by steaming for 2-3 minutes until warm and soft. Make-Ahead: The dough can be made and allowed to rise for up to 1 hour before shaping. The filling can be prepared a day ahead and stored in the fridge. Variations: Substitute the tofu filling with cooked shredded chicken or mushrooms for a different flavor profile. For a gluten-free version, use a 1:1 gluten-free flour blend. Serving Suggestions: Serve these buns as a snack, appetizer, or light lunch. They pair wonderfully with a side of soy sauce for dipping or a simple cucumber salad.