Recipe Courtesy of Chef Anthony Burrell
Yield: 4 appetizers
Serving size: 2 steambuns
- 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
- 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
- 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
- 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
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.