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.
Add water one tablespoon at a time*, until all the ingredients are just barely combined, with no dry ingredients remaining.*I used 3 Tbsp water, but more may be needed depending on the protein content of the flour, the water content in the tofu, as well as the humidity and temperature of the kitchen. Be sure to add one tablespoon at a time, so you don’t overhydrate the dough. 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
Use a rolling pin to flatten into a large rectangle, about 18 x 10 inches in size
Starting from the long side, roll the dough tightly into a tight cylinder (like a sushi roll or cinnamon roll). Pinch the ends to seal.
Use a dental floss or a sharp serrated knife to divide the log into 14 equal pieces.
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!