Bloom the yeast in lukewarm water with sugar.

Combine yeast mixture with whole wheat and all-purpose flour. Knead into a soft dough with lukewarm water.

Cover dough with a damp cloth and let rise in a mixing bowl.

Pickle cucumber, cabbage, and tomato with soy sauce, vinegar, chili flakes, sugar, and salt.

Heat a pan and sauté mushrooms until water evaporates.

Add tofu to the pan and toast for a few minutes.

Add soy sauce, hoisin sauce, honey, and salt to the pan. Toss until tofu is evenly coated.

Divide the dough into medium-sized balls.

Roll each ball into half-inch thick circles. Apply oil on top and fold in half.

Place rolled doughs on parchment paper and let rest for 5 minutes.

Steam for 10 minutes.

Remove steamed bao and stuff with pickled vegetables and sautéed mushroom and tofu.

Garnish with coriander leaves and serve.