How to make it

1. Take out the marinated tofu from the box and slice into 3/8" thick slices; reserve the liquid from the box
2. Pre-heat 1 Tbsp. of sesame oil in a non-stick pan with a medium heat, sear tofu for 1-2 minutes each side, and set aside.
3. Add 1 Tbsp. of sesame oil into the same pan, and stir-fry portobello mushroom, then pour in the tofu liquid.
4. Combine white vinegar and salt together, and pickle the cucumber, carrots and baby white radish.

5. Steam the bao buns, slice into half, and place the tofu, portobello mushroom, and pickled vegetables with mayonnaise in the middle of the bun; place scallion, cilantro and crushed walnuts on top, ready to serve.

   *If marinated tofu is not available in your country, you can make your own:

   1. Mix Lee Kum Kee Chinese Marinade with water [Ratio: 1:5].

   2. Marinate tofu with the marinade.

   3. Marinate for 30 minutes and ready to use.