Red Meat Allergy Friendly Vegan Char Siu Bao Filling
Total time1 hr 10 min
Prep time20 min
Cook time20 min
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Learn more →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 oil 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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