A plant-based take on crispy Peking duck using oyster mushrooms, served in a ciabatta with tofu mayo, cucumber, and spring onions for a flavorful sandwich experience.
1: Preheat the oven to 200°C fan / 425°F.
2: Tear the oyster mushrooms into shreds and add them to a tray with Chinese 5 spice, vegetable oil, salt, and pepper. Mix well.
3: Roast the mushroom mixture in the oven for 15 minutes, then stir and roast for another 5-10 minutes until crispy.
4: For the tofu mayo, add silken tofu, lemon zest, lemon juice, maple syrup, and a small pinch of salt to a food processor. Process into a smooth sauce and set aside.
5: Once crispy, remove the mushrooms from the oven and stir in the hoisin sauce. Return to the oven for a minute to heat through.
6: To assemble the sandwiches, slice the ciabattas in half and spoon some tofu mayo on the bottom halves.
7: Add spring onion, crispy hoisin mushrooms, more hoisin sauce, cucumber, and sesame seeds before topping with the remaining ciabatta halves.
8: Slice the sandwiches in half to serve and enjoy!
