Portabella Mushroom and Smoked Tofu Steambuns

Recipe Courtesy of Chef Anthony Burrell

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Yield: 4 appetizers

Serving size: 2 steambuns

Ingredients

Mushrooms

• 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

Tofu

• 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

Assembly

• 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

Directions

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.

Tags: appetizers, Asian, Building a Healthier Future Summit, Chef Anthony Burrell, fusion, Partnership for a Healthier America, PHA, portabellas, steambuns