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pan fried buns on a white plate with scallions on top

Pan Fried Japanese Curry Buns (Yeast Free)


Quick and easy Crispy Panfried Curry Buns stuffed with a delicious vegetarian filling made with tofu and an assortment of veggies. Best of all they don’t require yeast, proofing or kneading.


Units Scale


  • 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)
  • 12 tsp flour (3-6g)


  • 1 1/3 cup + 1 tbsp cake flour (180g // or 145g flour + 35 corn starch)*
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup + 1-2 tbsp dairy free yogurt (140-150g // or soft tofu + 1 tsp of oil)**



  1. 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

  1. 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. 
  2. 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

  1. 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. 
  2. 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

  1. 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.
  2. Serve and enjoy!


  • *Use gluten free all purpose flour and tamari if needed. Do not use the tofu if using gluten free flour. I tested this only with King Arthurs blend.  
  • ** Because tofu is lower in fat, it helps to add a touch of oil to the tofu to ensure the buns are still soft. 
  • Helpful Equipment: electric stand mix, bowl, whisk, cooking chopsticks, wooden rolling pin 
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer). 


  • Serving Size: 1 bun

Keywords: pan fried buns, japanese curry buns, yeast free buns, no knead buns