Hoisin Tofu & Portobello Mushroom Bao Buns
YIELD
~500-600ML
PREP TIME
00:25
COOKING TIME
00:25
INGREDIENTS
- 1 pack Hoisin marinated Tofu
- 2 tablespoons sesame oil
- 8 large portobello mushrooms
- 8 ready-made bao buns
- ½ cucumber, thinly sliced
- 1 small carrot, thinly sliced
- 2 radishes, thinly sliced
- 2 tablespoons rice vinegar
- 1 teaspoon salt
- 2 spring onions, finely sliced
- a handful of coriander
- a handful of walnuts, toasted and chopped roughly
- Mayonnaise
METHOD
- Take the marinated tofu out of the packet and cut in 1 cm thick slices. Reserve the Hoisin marinade.
- Heat 1 tablespoon of sesame oil in a non-stick fry pan over medium hot. Fry the tofu slices 1-2 minutes each side. Remove from the pan and set aside. In the same fry pan, add 1 tablespoon of sesame oil. Fry the mushroom 1-2 minutes each side. Coat them in a little of the reserved marinade.
- Meanwhile, prepare the lightly pickled crunchy vegetables. Sprinkle the rice vinegar on the cucumber, carrot and radish.
- Heat the bao buns according to the packet instructions.
- Open the bao bun and sandwich the tofu, mushroom and pickled vegetables with some mayonnaise. Top with spring onions, coriander, walnuts and some more marinade.
- Serve immediately
