Make the dough

• Dissolve the yeast and sugar in the warm water and let stand until foamy.
• Mix the flour and baking powder, then add the yeast water and vegetable oil.
• Knead into a smooth dough, cover and let rise until doubled.

Cook the BBQ tofu filling

• Press the tofu to remove excess water, then crumble it.
• Fry the garlic and ginger in a little oil, add the tofu and cook until lightly browned.
• Stir in the hoisin sauce, soy sauce, rice vinegar, maple syrup, sesame oil, five-spice and smoked paprika and simmer until glossy.
• Thicken with the cornstarch slurry and fold in the scallions; let cool.

Shape the buns

• Punch down the dough and divide into equal pieces.
• Roll each piece into a disc, place filling in the center and pleat the edges to seal.
• Rest the buns on parchment squares for a short second rise.

Steam the buns

• Bring water to a boil in the steamer.
• Steam the buns in batches until puffed and cooked through.
• Sprinkle with sesame seeds and serve hot.