Smoked Tofu Bao Buns

Fold a length of paper towel over on itself 10-12 times to form a thick piece a little larger than the tofu, then repeat the process so you have two wads of paper towel. Place the tofu between the towel on a plate, then weight the top using a small, heavy frying pan or saucepan. Leave for 25–30 minutes to allow excess liquid to squeeze out.

Line your wok with 3 layers of extra-wide foil, allowing it to overhang the top a little. Place the rice, brown sugar and tea in the base of the wok, then mix with your hands to combine well. Place a snug-fitting round cake rack over the mixture. Place the squeezed tofu on the rack, then cover the wok with a tight-fitting lid, using the overhanging foil to seal the edges of the wok. Heat over high heat until wisps of smoke start to appear. Reduce the heat to medium, then smoke the tofu for 20 minutes. Remove from the heat and remove the lid (do this outside if you can as there will be a lot of smoke). Leave to cool a little then remove the tofu. Cool. Rinse out the wok.

Half fill a saucepan with a steamer insert with water, then cover and bring to the boil. Add the bao buns then steam for 8 minutes or according to packet directions. While they warm, heat the oil and butter in the wok over medium-high heat. Add the garlic and mushrooms, then cook, tossing often, for 3 minutes or until golden and tender but still holding their shape. Add the hoisin and toss to coat the mushrooms. Taste, then season with salt and pepper.

Remove the bao from the steamer. Cut eight 5mm-thick slices from the tofu; you won’t use it all so reserve the rest for another use. Open up the bao, then place a few spinach leaves in each, followed by a slice of the smoked tofu. Divide the mushroom mixture among the bao, top with cucumber, the peanuts and coriander sprigs. Serve immediately.