1. Wash the tofu.
2. Pour in a spoonful of sweet noodle sauce and two spoons of soy sauce.
3. Finely chop ginger and green onions.
4. Mix in one spoon of oil, a pinch of salt, and two spoons of water, and stir all the ingredients evenly.
5. Knead the yeast dough on the panel again.
6. Divide into small groups and wake up for 20 minutes.
7. Roll out the awake dough into a round crust.
8. Wrap in tofu filling.
9. Wake up the wrapped buns for ten minutes and steam them in a pot with hot water for half an hour.
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