Press the firm tofu to remove excess moisture, then crumble it into a bowl.

In a separate bowl, mix together tamari or soy sauce, vegan hoisin, brown sugar, sambal oelek, toasted sesame oil, minced garlic, minced ginger, 2 tablespoons water, black vinegar, and black pepper to create the filling.

Stir the tofu into the filling mixture until well combined.

In a small bowl, mix the active dry yeast, agave nectar, and warm water. Let it sit for a few minutes until frothy.

In a large mixing bowl, combine ground flaxseed, dairy-free milk, granulated sugar, salted vegan butter, table salt, and all-purpose flour.

Add the frothy yeast mixture to the flour mixture and knead until dough is smooth.

Cover the dough and let it rise in a warm place for about 30-45 minutes or until doubled in size.

Divide the risen dough into portions and roll each piece into a disc.

Place a spoonful of tofu filling in the center of each disc and pinch the edges to seal.

Place the buns in a steamer lined with parchment paper and steam for 18 minutes or until fluffy.

Serve hot, garnished with cilantro, green onions, and sesame seeds if desired.