• Mix all the dry ingredients (bread flour, instant yeast, sugar, salt, and baking powder) in the bowl of the stand mixer.
• Add the tofu, right from the package. No need to wash or rinse.
• Start to knead the dough at a low setting (speed 2) for about a minute. Add water 1 Tbsp at a time, or as much as needed, until all the ingredients are JUST combined, with dry ingredients remaining.
• Note: Additional 1-2 Tablespoons of water (or additional bread flour) may be necessary than what's called for in the recipe, depending on the protein content of the flour, the water content in the tofu, as well as the humidity and temperature of the kitchen.
• Add the olive oil next, and continue to knead for about 8 to 10 minutes, or until the dough pulls away from the bowl and forms a smooth, supple ball.
• Remove the finished dough from the mixer bowl and place in a lightly greased bowl.
• Cover and let rise until doubled, about 60-90 minutes***
• When the dough is ready, punch down the dough then remove from bowl. Place on a generously floured surface and divide into 10-12 equal sized pieces. Cover loosely with a clean kitchen towel, and set aside.

Mochi Filling

• Prepare mochi filling: in a large microwave-safe bowl, stir 1 cup sweet rice flour and 1 Tbsp sugar with 1 cup of water. Microwave for 2 minutes, or until translucent.
• Use a rolling pin to flatten the balls of tofu dough, and apply a layer of red bean paste filling.
• Top with the prepared mochi filling, and seal the filling inside the dough. Use wet fingers to help seal the dough.
• Place on a piece of parchment square, or a sheet of steamer paper.
• Let rise for 20-30 minutes.
• Meanwhile, boil water and prepare the steamer
• Transfer the buns to the steaming pan and steam the buns for 15 minutes
• Enjoy!