Posts Tagged ‘steambuns’

Portabella Mushroom and Smoked Tofu Steambuns

Yield: 4 appetizers

Serving size: 2 steambuns

Ingredients

Mushrooms

2 portabella mushrooms, cleaned of gills and split in half
1 garlic clove, finely grated
1 teaspoon ginger, finely grated
1 teaspoon cilantro, finely chopped
2 tablespoons olive oil
1 tablespoon rice wine vinegar

Tofu

1 package extra firm tofu, pressed between towels, sliced into fourths
1 teaspoon Achiote paste
1 tablespoon soy sauce
1 teaspoon olive oil
1 teaspoon garlic, grated
¼ Applewood chips, soaked

Pickled Vegetables

½ cup carrots, thinly sliced in coins
1 Anaheim chili, thinly sliced
1 shallot, thinly sliced
1 garlic clove, thinly sliced
1 cup rice wine vinegar
1 cup water
½ cup sugar
1 teaspoon salt
Assembly
8 Japanese style steam buns, steamed until warm and soft
8 portabella mushrooms, roasted in oven
4 pieces smoked tofu, cut in half
¼ cup pickled vegetables
4 teaspoons Hoisin sauce

Directions

To make the mushrooms: Mix all ingredients in a bowl and set aside to marinate at least 4 hours.

To make the tofu: Mix all ingredients in a bowl and marinate for at least four hours. After four hours, place woodchips in a smoker and smoke the tofu for at least 10 minutes over low heat. Remove and reserve.

To make the pickled vegetables: Place all ingredients except vegetables in a pot and bring to a boil. Place vegetables in a bowl and cover with hot liquid. Allow to rest at least 4 hours then place in fridge. Strain before use.

Assembly: Place even amounts of all ingredients in each bun. Serve immediately. **Note that this is a split steam bun, so it is not necessarily stuffed like a Bao. You could do this like a Banh Mi or any other sandwich.