Sweet Potato Bao

Cut the sweet potato into thin rounds, about ⅛ inch thick. To make the tempura batter, add the flour, ¾ cup cold water, and a pinch of salt to a large bowl and whisk well to combine. Place the fermented black beans in a small bowl and cover with hot tap water.

Peel the mango, remove the flesh from the pit, and thinly slice. Thinly slice the scallions. Add the sliced mango, sliced scallions, just 2 tsp rice vinegar, and a pinch of salt to a medium bowl. Toss the mango slaw to combine.

Drain the fermented black beans and return them to the small bowl. Smash into a chunky paste with the back of a fork. Stir in the Vegenaise and remaining rice vinegar.

Place a large nonstick skillet over medium-high heat with ½ cup vegetable oil. Whisk the tempura batter once more. Once the oil is hot, dip the sweet potatoes into the batter and lay them into the oil. Cook until golden and crispy, about 1 to 2 minutes per side. Transfer to a paper towel-lined plate and sprinkle immediately with salt.

Place the bao buns on a plate and cover with a damp paper towel. Pop them into the microwave to warm for 1 minute. To build the bao, add some of the black bean mayo to the buns. Layer on the tempura sweet potatoes and mango slaw. If you have extra sweet potatoes, they can be served on the side.

Toss any remaining mango slaw with the spring mix. Divide the bao buns and salad between large plates. Serve with any extra tempura sweet potato and black bean mayo.