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1
To make the flavoring sauce, combine the sugar, pepper, water, soy sauce, and sesame oil in a small bowl, stirring to dissolve the sugar.
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2
Set aside near the stove.
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3
Heat the canola oil in a medium skillet over medium-high heat.
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4
Add the scallion and cook, stirring constantly, for about 30 seconds, or until aromatic and slightly softened.
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5
Add the cabbage, tofu, carrot, and mushrooms.
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6
Stir to combine and add the flavoring sauce.
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7
Bring the mixture to a fast simmer, then allow it to bubble away, stirring frequently, for about 3 minutes, or until the liquid has reduced by about one-third, and the vegetables are cooked through.
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8
Give the cornstarch mixture a final stir and add it to the filling mixture.
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9
Cook, stirring, for another 30 seconds, or until the filling coheres.
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10
Transfer to a bowl and set aside to cool completely until using.
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11
(Just like the other bun fillings, this one can be prepared up to 2 days in advance, covered with plastic wrap, and refrigerated.
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12
Return it to room temperature before using.)
