Vegetarian Bao Filling

This is a vegetarian filling for Bao made of tofu and mushrooms.  It's reminiscent of char siu (Chinese BBQ pork), though obviously without the goodness of roasted pork it's not quite as awesome.

3/4 lb shiitake mushrooms, stemmed, halved, and thinly sliced
oil to stir fry
3 shallots, minced
4 cloves garlic, minced
2 T chile bean paste
3-4 T hoisin
3 green onions, chopped
1/2 lb extra firm tofu, pressed to drain and diced
2 T soy sauce
salt to taste

Heat the oil in a wok over high heat until lightly smoking.  Add the mushrooms and stir fry until the mushrooms have lost much of their moisture and browned (browning the mushrooms will take a fair amount of time); you may need to add a little oil if you didn't have enough to start with.  When the mushrooms are browned add the shallots and garlic, still over high heat, and stir fry for 30 seconds to a minute.  Add the chile bean paste and stir fry until fragrant; add the soy sauce and remove from the heat.

Add in the rest of the ingredients and mix to combine.  Adjust seasoning, then fill the dough and cook according to the bao recipe.