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Hoisin Tofu 1 1

Hoisin Tofu and Portobello Mushroom Bao Buns

  • Difficulty Level: 1
  • Serves Serves: 4
  • Preparation

    10mins

  • Cooking

    15mins

Fusion Tofu Vegetable Dinner Lunch Less Than 30 mins Less Than 60 mins Quick Recipes

What You Will Need

Ingredients

  • 1 pack Hoisin marinated Tofu
  • 2 tbsp Lee Kum Kee Pure 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 tsp Lee Kum Kee White Vinegar
  • 1 tsp Salt
  • 2 Spring onions, finely sliced
  • a handful of Coriander
  • a handful of Walnuts, toasted and chopped roughly
  • Mayonnaise

Made with
Lee Kum Kee products

PURE SESAME OIL 207ML - FRONT

Cooking and Dipping Sauces

Pure Sesame Oil

How to make it

  1.  Take the marinated tofu out of the packet and cut in 1 cm thick slices. Reserve the Hoisin marinade. 

  2. 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.

  3. Meanwhile, prepare the lightly pickled crunchy vegetables. Sprinkle the white vinegar on the cucumber, carrot and radish. 

  4. Heat the bao buns according to the packet instructions.

  5. 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.