Almond Free Vegan Char Siu Bao Filling

Total time1 hr 10 min

Prep time20 min

Cook time20 min

4.8

(16)

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Ingredients

6 servings

For the filling

12 oz king oyster mushrooms, stems and caps cut into ½-inch dice
7 oz extra-firm tofu, pressed and cut into ½-inch dice
2 tbsp neutral oil (such as canola or vegetable oil), divided
3 cloves garlic, minced
1 tsp fresh ginger, finely grated

For the sauce

3 tbsp hoisin sauce
2 tbsp soy sauce
1 tbsp vegan oyster sauce
1 tbsp shaoxing wine or dry sherry
1 tbsp organic cane sugar
1 tsp toasted sesame oil
½ tsp chinese five-spice powder
¼ tsp white pepper
1 tsp cornstarch
3 tbsp water

For serving

2 stalks scallions, thinly sliced (optional)

Instructions

1
In a small bowl, whisk together the hoisin sauce, soy sauce, vegan oyster sauce, Shaoxing wine, organic cane sugar, sesame oil, five-spice powder, white pepper, cornstarch, and water until the cornstarch is fully dissolved and the sauce is smooth. Set aside.
2
Press the tofu firmly between paper towels or a clean kitchen towel for at least 30 minutes to remove excess moisture, then cut into 1/2-inch dice.

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