If you are craving a vibrant, flavorful, and utterly satisfying meal, this Steamed Bao Buns with Spicy Tempeh and Fresh Veggies Recipe is your ticket to a culinary delight. Soft, pillowy bao buns envelop a spicy, tangy, and slightly sweet tempeh filling complemented by crisp, fresh veggies and fragrant herbs. This recipe balances textures and bold flavors in a way that’s both comforting and exciting, making it a perfect dish to share with friends or enjoy as a hearty treat for yourself. Once you try these baos, they’re guaranteed to become a favorite for weekday dinners or weekend gatherings alike.
Ingredients You’ll Need
You don’t need a long list of ingredients to create magic here. Each item plays an essential role, from the soft dough that forms the bao buns to the spicy tempeh and crisp vegetables that add freshness and texture.
- Active dry yeast: The powerhouse that helps the dough rise and achieve its signature fluffiness.
- Sugar: Feeds the yeast and adds a subtle sweetness to balance the flavors.
- Warm water: Activates the yeast and hydrates the flour for perfect dough texture.
- All-purpose flour: The foundation of your bao buns, giving them structure and softness.
- Baking powder and baking soda: Additional leavening agents ensure extra puffiness in the buns.
- Sea salt: Enhances all the flavors, just the right pinch.
- Avocado oil: Adds richness and keeps the buns tender; also used for brushing to prevent sticking.
- Tempeh: The star protein, sliced and steamed to take on the spicy marinade.
- Hoisin sauce: Brings a deep, umami sweetness to the tempeh filling.
- Sriracha: Adds the punch of heat that makes the tempeh irresistible.
- Fresh ginger: A fragrant zing that lifts the whole dish.
- Lime zest: Brightens the flavors with a fresh citrus note.
- Lime wedges: Perfect for squeezing over the finished buns for added tang.
- Avocado slices: Creamy and cooling, balancing the spice perfectly.
- Sliced cucumber and/or carrot: Adds crunch and refreshing contrast.
- Fresh herbs (cilantro and/or mint): Infuse a fragrant freshness to every bite.
- Diced Thai chiles: Optional but fabulous for extra heat and color.
How to Make Steamed Bao Buns with Spicy Tempeh and Fresh Veggies Recipe
Step 1: Activate the Yeast and Start the Dough
Begin by combining the active dry yeast, sugar, and warm water in a small bowl. Give it a gentle stir and set it aside for about 5 minutes. You’ll want to see it bubbly and foamy—that’s your yeast waking up and getting ready to work its magic on the dough. This step is crucial for that light, airy bun texture we’re all aiming for.
Step 2: Mix and Knead the Dough
Next, mix the dry ingredients—flour, baking powder, baking soda, and sea salt—in a large bowl. Add the avocado oil and your foamy yeast mixture. Stir until a rough dough forms, then transfer it to a floured surface. Knead vigorously for about 5 minutes until smooth and elastic. This kneading develops gluten, giving the buns their soft and chewy bite.
Step 3: First Dough Rest
Lightly oil the inside of a bowl and place your dough ball inside, turning once to coat it with oil. Cover and let it rest in a warm spot for 45 minutes. Unlike traditional yeasted doughs, this dough doesn’t rise dramatically, but this rest allows the dough to relax and develop flavor.
Step 4: Prepare the Spicy Tempeh Filling
While your dough rests, preheat the oven to 425°F and line a baking sheet with parchment paper. Start steaming the tempeh strips until tender. In a small bowl, whisk together hoisin sauce, sriracha, grated ginger, and lime zest—a vibrant marinade that’ll infuse the tempeh with exciting layers of flavor. Toss half the sauce with the steamed tempeh and let it marinate for 20 minutes before spreading the strips on the baking sheet and roasting until they develop lovely browned edges.
Step 5: Shape and Steam the Bao Buns
Roll the rested dough out to about ¼ inch thick on a clean surface. Use a 3-inch glass to cut out circles and place them on small squares of parchment. Brush with a bit of avocado oil, fold each circle in half, and gently press to form the classic bun shape. Cover and allow them to puff for another hour. Then steam the buns in batches using a bamboo steamer over simmering water for 9 to 11 minutes. The steam transforms the dough into fluffy, cloud-like buns.
Step 6: Assemble Your Steamed Bao Buns with Spicy Tempeh and Fresh Veggies Recipe
Once your buns have steamed to perfection, it’s time to assemble. Squeeze a touch of lime juice over avocado slices and veggies to brighten them. Carefully open each bao bun and layer with a generous piece of spicy tempeh, fresh avocado, crunchy cucumber or carrot, fresh herbs, and diced chiles if you like extra heat. Spoon some of the remaining sauce over everything for an irresistible finishing touch.
How to Serve Steamed Bao Buns with Spicy Tempeh and Fresh Veggies Recipe
Garnishes
Fresh herbs like cilantro and mint are an absolute must for garnishing these bao buns. They add an aromatic lift that perfectly complements the spicy tempeh and creamy avocado. Don’t shy away from adding diced Thai chiles on top if you love a little extra heat and vibrant color. A squeeze of fresh lime just before serving brings all the flavors together with a refreshing zing.
Side Dishes
Pair your baos with light and fresh sides like an Asian slaw or quick pickled vegetables to keep the meal balanced and exciting. A simple bowl of steamed edamame sprinkled with sea salt or a miso soup would also elevate the experience and keep the theme consistent. You want sides that don’t compete but rather support the bold flavors of the bao buns.
Creative Ways to Present
For a fun twist, serve the bao buns buffet-style so everyone can customize their own with the tempeh, veggies, sauces, and garnishes. Arrange colorful piles of sliced avocado, cucumber, carrots, and herbs alongside the buns and tempeh in small bowls for a beautiful and interactive meal. You can even wrap them in banana leaves for a tropical presentation or set them on bamboo mats for an authentic vibe.
Make Ahead and Storage
Storing Leftovers
If you have leftover bao buns or tempeh, wrap them tightly in plastic wrap or an airtight container and refrigerate. The buns are best eaten within 2 days for optimal softness, while the tempeh can last about 3 to 4 days, maintaining its flavor and texture nicely.
Freezing
One of the best things about this Steamed Bao Buns with Spicy Tempeh and Fresh Veggies Recipe is that both buns and tempeh freeze well. Freeze the steamed buns separately on parchment in a single layer, then transfer to a freezer bag. Tempeh slices can freeze in an airtight container. Freeze for up to 2 months for convenient future meals.
Reheating
To reheat frozen buns, gently steam them until warm and fluffy again—avoid microwaving as it can make them chewy or tough. For tempeh, reheat in a skillet or oven until heated through, which helps maintain its crisp edges and rich marinade flavors.
FAQs
Can I make the bao buns without a bamboo steamer?
Absolutely! While a bamboo steamer is traditional and perfect for these buns, a metal steaming basket or even a colander placed over a pot of simmering water works well. Just ensure the buns don’t touch the water and are covered with a tight-fitting lid.
What can I substitute for tempeh in this recipe?
If tempeh isn’t your thing, firm tofu, seitan, or even thinly sliced portobello mushrooms work beautifully. Just adjust the cooking time to ensure they get nicely browned and absorb the marinade flavors.
How long does it take to prepare this recipe from start to finish?
From activating the yeast to steaming the buns and assembling, expect about 2 hours and 25 minutes. Much of this time includes resting and steaming, so the active cooking is quite manageable and rewarding!
Can I prepare the filling ahead of time?
Yes! The spicy tempeh filling can be made a day in advance and refrigerated. This actually helps the flavors deepen. Just roast the tempeh fresh if possible for the best texture.
Are these bao buns suitable for a vegan diet?
Definitely! This Steamed Bao Buns with Spicy Tempeh and Fresh Veggies Recipe is completely plant-based and vegan-friendly, making it a fantastic option for anyone avoiding animal products without sacrificing flavor or satisfaction.
Final Thoughts
I genuinely hope you’ll give this Steamed Bao Buns with Spicy Tempeh and Fresh Veggies Recipe a try soon. There’s something incredibly joyful about biting into those soft, fluffy buns filled with spicy, tangy tempeh and fresh, crunchy veggies. It’s a dish that feels indulgent yet nourishing, perfect for sharing or savoring solo. Trust me, once you make these bao buns, you’ll keep coming back to this recipe — it’s simply that good!
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Steamed Bao Buns with Spicy Tempeh and Fresh Veggies Recipe
- Prep Time: 1 hour 15 minutes
- Cook Time: 45 minutes
- Total Time: 2 hours
- Yield: 12 servings
- Category: Appetizer
- Method: Steaming
- Cuisine: Asian
- Diet: Vegan
Description
Delicious homemade steamed bao buns filled with flavorful marinated tempeh, fresh avocado, crisp vegetables, and vibrant herbs. These soft, puffy buns are perfect for a satisfying vegan meal or snack and come with a tangy, spicy hoisin-sriracha sauce that brightens every bite.
Ingredients
Bao Bun Dough
- 2 teaspoons active dry yeast
- 2 tablespoons sugar
- ½ cup + 2 tablespoons warm water (110°F)
- 2½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons sea salt
- ¼ cup avocado oil (plus more for brushing)
Tempeh Filling and Sauce
- 8 ounces tempeh (sliced into 12 strips and steamed)
- 6 tablespoons hoisin sauce
- 3 tablespoons sriracha
- 1 teaspoon grated fresh ginger
- 1 teaspoon lime zest
Toppings and Garnishes
- Lime wedges (for squeezing and serving)
- Avocado slices
- Sliced cucumber and/or carrot
- Fresh herbs (cilantro and/or mint)
- Diced Thai chiles
Instructions
- Activate Yeast: In a small bowl, combine the active dry yeast, sugar, and warm water (110°F). Stir gently and set aside for 5 minutes until the mixture becomes foamy, indicating the yeast is active.
- Prepare Dough: In a large bowl, mix together the all-purpose flour, baking powder, baking soda, and sea salt. Add the avocado oil and the foamy yeast mixture. Stir to form a rough ball, adding 1 to 2 tablespoons of water if the dough feels too dry. Transfer to a lightly floured surface and knead vigorously for about 5 minutes until the dough is smooth and elastic.
- First Dough Rest: Lightly brush a bowl with avocado oil and place the dough inside. Cover and set aside in a warm place for about 45 minutes. Note that the dough will not rise as much as typical yeasted doughs.
- Prepare Tempeh Filling: While the dough rests, preheat the oven to 425°F and line a baking sheet with parchment paper. Steam the tempeh slices until tender. In a small bowl, whisk together hoisin sauce, sriracha, grated fresh ginger, and lime zest to create the sauce. Reserve half of this sauce for serving. Toss the remaining sauce with the steamed tempeh and let it marinate for 20 minutes. Then spread tempeh on the baking sheet and bake for 10 to 12 minutes until browned around the edges.
- Shape Bao Buns: Cut twelve 4-inch parchment paper squares and set them on a baking sheet. Transfer the rested dough to a clean surface and roll out evenly to about ¼ inch thickness. Use a 3-inch round cutter to cut out circles, placing each circle on a parchment square. Brush the tops with oil, fold each circle in half, and gently press to seal, maintaining a puffy bun shape. Cover with plastic wrap and let rest for 1 hour until puffed.
- Steam Bao Buns: Set up a bamboo steamer over a pan with about 1 inch of simmering water. Place the buns with parchment squares inside the steamer basket. Cover and steam each batch for 9 to 11 minutes until the buns are puffed and cooked through.
- Assemble Bao Buns: Squeeze fresh lime juice over avocado slices, cucumber, and carrot. Open each steamed bun and fill with marinated tempeh, spooning a little reserved sauce over each piece. Add avocado, veggies, fresh herbs, and Thai chiles. Serve immediately with extra sauce and lime wedges on the side.
Notes
- Ensure the water for the yeast is not too hot to avoid killing the yeast; 110°F is ideal.
- Marinating tempeh enhances its flavor, so don’t skip this step if possible.
- If you don’t have a bamboo steamer, a metal steamer basket or a steaming rack in a pot works as a substitute.
- Customize the fillings with your favorite veggies or proteins based on preference.
- For softer buns, avoid opening the steamer too often during cooking.
