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For a plant-based dinner that’s party-ready and made for sharing, you can’t look past these smoked tofu bao buns. And yes, you’re smoking it yourself but fear not – the process is surprisingly simple; the results are sensational. Just use a firm, not a soft, tofu and you’re ready to rock that wok. As a bonus, you won’t need all the tofu you smoke in this recipe but the leftovers are amazing tossed through a salad.

450g block firm tofu
½ cup white rice
½ cup brown sugar
½ cup black tea leaves
8 frozen bao buns
1 tbsp vegetable oil
50g butter
1 garlic cloves, finely chopped or grated
150g oyster mushrooms, halved if large
250g swiss brown mushrooms, sliced
1½ tbsp hoisin sauce
small handful baby spinach leaves
2 baby cucumbers, cut into fine matchsticks
¼ cup unsalted roasted peanuts, chopped
coriander (cilantro) sprigs