For the buns, I used this recipe: https://www.chinasichuanfood.com/gua-bao-taiwanese-pork-belly-buns/

The rest was freestyle, but here’s a summary of what I did. I don’t have exact measurements, it was by feel.

Ingredients:

• Pressed tofu
• Oyster muchrooms
• Bell pepper
• Red chili
• Spring onions
• Cucumber
• Carrots
• Soy sauce
• Hoisin sauce
• Ginger paste
• Chili oil (like Lao Gan Ma, if you have it)
• Rice vinegar
• Sugar
• Vegetable oil
• Sesame (or sesame oil, or both)
• Cilantro

Tofu:

• Fry pressed tofu in a pot with plenty of oil until crispy.
• Make a marinade from the hoisin sauce, soy sauce, ginger paste, chili oil (or red chili) and coat the tofu in it. It should be a bit thick (can add starch) and savory-sweet.
• Let it soak for 1-2 hours.

Mushrooms:

• Sautée the white parts of the spring onion.
• Add mushrooms, bell pepper, red chili, and sesame. Let it brown a bit, then add soy sauce and cook for 2-3 minutes until tender and the liquid evaporated.
• Set aside.

Cucumber:

• Slice cucumber very thin.
• Mix rice vinegar and sugar into a dressing and add to the cucumber.
• Add chopped cilantro.

Carrots:

• Sautée carrots (can use the same pot from above).
• Add a dash of soy sauce and sesame.
• Set aside.

To finish, prepare the buns as described in the link. While that steams, you can re-heat the tofu/mushrooms and prepare some garnish (cilantro, green parts of spring onion). Voilà.