Portobello Mushroom Tofu Bao Bun

This fluffy Chinese bun stuffed with Tofu and portobello mushroom gives your meal a protein boost. Complement with crunchy vegetables and a blend of savoury, sweet and tangy flavour from Lee Kum Kee Soy Sauce and Seasoned Rice Vinegar - makes it a perfect brunch menu.

Serves 4

200g firm tofu
8 pieces Portobello mushroom
8 pieces bao bun
½ piece cucumber, shredded
1 piece carrots , shredded
1 spring onion, shredded
2 pieces radish , thinly sliced
20g coriander
2 Tbsp vegetable oil
Some mayonnaise (optional)
Some toasted walnuts (optional)

Marinade mix
1 Tbsp Lee Kum Kee Double Deluxe Soy Sauce
2 Tbsp Lee Kum Kee Soy Bean Sauce
2 Tbsp Shaoxing rice wine
1 tsp Lee Kum Kee Pure Black Sesame Oil

Pickle Seasoning mix
60ml Lee Kum Kee Seasoned Rice Vinegar
1 tsp salt
1 Tbsp sugar


  1. Slice tofu into 1cm thick slices, pat dry with kitchen towel and put into a container, pour on the marinade and set aside for 30 mins.
  2. Pickle the cucumber, carrots and baby radish in the seasoning mix and set aside.
  3. Pre-heat 1 Tbsp of oil in a non-stick pan with a medium heat, pan fried tofu for 1-2 minutes each side until golden and set aside.
  4. Add 1 Tbsp of oil into the same pan, and pan fried portobello mushroom, then pour in the tofu marinade liquid and let it cook for 1 min on each side or until it is cooked.
  5. Steam the bao buns, slice into half, and place the tofu, portobello mushroom, and pickled vegetables with mayonnaise in the middle of the bun; place spring onion, coriander and crushed walnuts on top. Ready to serve.