Monterey Recipes

Portabella Mushroom and Smoked Tofu Steambuns

Posted by Monterey Mushrooms on Aug 8, 2012 10:25:45 AM

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

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


  • 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.



Topics: Appetizers