Portobello Mushroom Bun
What you’ll need
Ingredients
- 1 box marinated tofu
- 8 pcs. portobello mushroom
- 8 pcs. bao bun
- ½ pc. cucumber [shredded]
- 1 pc. carrots [shredded]
- 1 pc. scallion 1 pc [shredded]
- 2 pcs. baby white radish [sliced]
- 1 oz. cilantro
- toasted walnuts, for garnish
Seasoning
- 2 Tbsp. Lee Kum Kee Pure Sesame Oil
- 2 tsp. Lee Kum Kee White Vinegar
- 1 tsp. salt
- a little mayonnaise
Made with
Lee Kum Kee products
How to make it
-
Take out the marinated tofu from the box and slice into 3/8" thick slices; reserve the liquid from the box
-
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.
-
Add 1 Tbsp. of sesame oil into the same pan, and stir-fry portobello mushroom, then pour in the tofu liquid.
-
Combine white vinegar and salt together, and pickle the cucumber, carrots and baby white radish.
-
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.
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