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
Scale
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.
