Gua bao with braised tofu and mushroom

Step 1: Mix 10 ½ oz plain flour, 1 tsp instant dried yeast, 2 tbsp sugar and 1 tsp baking powder in a bowl. Add ¾ cup lukewarm water and 1 tbsp of 1 tbsp vegetable oil and knead for 8–10 minutes into a smooth, soft dough that no longer sticks to your hands.

Step 2: Cover and leave in a warm spot for 45–60 minutes, until doubled and a floured finger leaves a dent that stays.

Step 3: Knock the dough back and divide into 8 pieces. Roll each into an oval about 12 × 8 cm and 4 mm thick. Brush the top with the rest of 1 tbsp vegetable oil, lay a strip of baking paper over one half and fold the oval over into a half-moon.

Step 4: Set each bun on a square of baking paper in a steamer basket, 3 cm apart. Cover and leave for 20 minutes to puff slightly.

Step 5: Meanwhile, brown 10 ½ oz extra-firm tofu slices and 2 king oyster mushrooms in a lightly oiled non-stick pan over a medium-high heat for 3 minutes a side, until golden.

Step 6: Add 3 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 ½ tbsp brown sugar, 2 tbsp Shaoxing rice wine, ¼ tsp five-spice powder, 1 star anise and 150 ml water. Simmer on a low heat for 15 minutes, turning once, until the liquid has cooked down to a thick glaze and the tofu is a deep mahogany colour.

Step 7: Squeeze 4 oz pickled mustard greens (suan cai) dry and stir-fry in a dry pan over a medium heat for 3 minutes, until they smell sharp and toasty. Blitz or finely chop 1 ¾ oz roasted peanuts with 1 tbsp sugar to a coarse, sandy crumble.

Step 8: Steam the buns over boiling water on a medium-high heat for 10–12 minutes, until puffed, matt and springy. Turn off the heat and leave the lid on for 3 minutes. Common mistake: lifting the lid straight away; the sudden cold air makes the buns wrinkle and collapse.

Step 9: Open each bun, pull out the paper and fill with a slice of tofu, a slice of mushroom, a spoon of mustard greens, a generous pinch of peanut sugar and some ½ oz fresh coriander. Eat warm.