Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      teaspoon      light olive oil
                        with a dash of toasted sesame oil
  12                    fresh or softened dried shiitake -- stems
                        -- mushrooms
                        removed
     1/8  teaspoon      white pepper
  10      ounces        light tofu -- (1 slice/serving)
     1/8  teaspoon      shanghai coastline ethmix -- divided (see
                        -- recipe)
  16      ounces        crusty rolls -- (1roll/serving)
                        cut horizontally almost through
   4      teaspoons     miso
   4      teaspoons     freshly squeezed lemon juice
  12      thin slices   pickled ginger

Preparation:

1. Heat the oil in a frying pan. Add the mushrooms, sprinkle with the white pepper, and press down on each with a spatula. Cook just to heat through, about 1 minute. 2. Remove the mushrooms and lay the slices of tofu into the juices left in the pan. Dust lightly with half of the homemade or purchased Shanghai Spice Mix and fry for 2 minutes. Turn and dust the other side with the remaining seasoning mix cooking for another 2 minutes. 3. Pinch out about 1 ounce of bread from the center of each roll. Stir the miso and lemon juice together in a small bowl and spread both halves of each roll with 1 teaspoon of the mixture. Lay a slice of tofu on the bottom half of each roll. Place 3 mushrooms and 3 thin slices of ginger on top. Close the roll and grill for 5 minutes to heat through. Serve with the Mexican Cucumber (see recipe) alongside.