How to make it

1. Take out the marinated tofu from the tub and slice into 1cm thick slices; reserve the liquid from the tub
2. Pre-heat 1 tbsp of sesame oil in a non-stick pan with a medium heat, sear tofu for 1-2 minutes each side, and reserve
3. Add 1 tbsp of sesame oil into the same pan, and stir-fry Portobello mushroom, then pour in the tofu liquid
4. Combine white vinegar and salt together, and pickle the cucumber, carrots and baby white radish
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 scallion, coriander and crushed walnuts on top, ready to serve
6. *If marinated tofu is unavailable in your country, you can make your own:
   
   1. Mix Lee Kum Kee Chinese Marinade with water [Ratio: 1:5]
   2. Marinate tofu with the marinade
   3. Marinate for 30 minutes and ready to use