Cai Bao Filling (Vegetable Tofu Bun Filling, Sesame-Flavored)

A savory, sesame-soy flavored spinach stir-fry. This can be served as a course on its own, but is much more tasty as a filling for steamed buns. Herbs, greens tofu, and mushroom is one of the most common fillings found in street stall, aside from the ubiquitous rou bao (pork filled buns). Since we don't have access to some of the wonderful fresh herbs here, I substituted spinach for them and went heavier on sesame and soy flavors.

• Ready In: 25 mins
• Serves: 4-8
• Yields: 4-8 Filled buns

Ingredients

• 1⁄4 large onion, diced
• 0.25 (1/4lb) package firm tofu, frozen, defrosted, and cubed
• 2 -3  cups fresh spinach leaves, chopped
• 96  small mushrooms, diced
• 2 -3  tablespoons canola oil
• 1  tablespoon  sesame oil
• 2 -3  tablespoons light soy sauce
• 3  tablespoons  rice wine vinegar
• 3  teaspoons  minced garlic

Directions

1. Heat oil in a wok over high heat.
2. Add onions, garlic, and a splash of the sesame oil and soy sauce.
3. Stir fry for 1 – 3 minutes to bring out flavor.
4. Add tofu and stir fry until golden. If cubes are too large, break them during frying.
5. Add mushrooms and another splash of sesame oil and soy sauce. Stir fry for 3 – 5 minutes.
6. Add remaining sesame oil, soy sauce, and the vinegar.
7. Add the spinach immediately.
8. Stir fry until spinach is well wilted, 4 – 10 minutes.