In a mixing bowl, combine all-purpose flour and a pinch of salt. Create a well in the center and carefully pour in hot boiling water, mixing with a fork until a shaggy dough forms. Transfer the dough to a floured surface and knead it for 10 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.

While the dough is resting, press the firm tofu to remove excess moisture, then crumble it into a large skillet. Heat oil over medium heat and sauté chopped green beans for about 2-3 minutes until tender. Add the crumbled tofu, grated carrot, chopped cilantro, toasted sesame oil, salt, and white pepper, cooking for an additional 3-4 minutes until heated through. Form the mixture into 10 equal patties.

After resting, roll the dough into a log and cut it into 10 equal portions. On a lightly floured surface, flatten each piece into a circle, creating wrappers about 4 inches in diameter. Place a prepared veggie patty in the center of each wrapper, fold the edges together to form pleats, and pinch to seal tightly.

Heat a non-stick pan over medium heat and add a drizzle of oil. Carefully place the sealed buns in the pan, slightly flattening each one with a spatula. Cook for about 4-5 minutes, or until the bottoms are golden brown and crispy. Flip the buns, add a few tablespoons of water to the pan, cover, and steam for 3-5 minutes.

Once cooked, remove the crispy bottom veggie buns from the pan and let them rest for a minute. Serve hot, garnished with sesame seeds and chopped green onion.