Vegan Char Siu Bao Filling
Char siu bao is one of those dim sum classics that feels almost impossible to recreate without pork, but this filling proves that instinct completely wrong. King oyster mushrooms and pressed extra-firm tofu are seared separately until deeply golden, giving you that satisfying mix of meaty chew and tender bite that makes the original so craveable. The sauce is where the magic really happens — hoisin, soy, vegan oyster sauce, Shaoxing wine, and five-spice powder come together into something glossy, fragrant, and unmistakably char siu in spirit. Cornstarch pulls it all into a thick, clingy coating that clings to every piece of mushroom and tofu rather than pooling at the bottom of your bao. The recipe makes enough filling for 6 servings, so it's a solid batch for a weekend dim sum spread or a make-ahead freezer stash. Letting the filling cool before you portion it into dough is a small step that makes a real difference — it tightens up beautifully and is so much easier to work with. Finish with a scatter of sliced scallions and you've got something that genuinely holds its own against any bamboo steamer basket you'd find at a restaurant.
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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 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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