The Steamed Bao Buns with Marinated Tempeh and Fresh Fixings Recipe is truly a delightful culinary adventure that I absolutely love sharing. Imagine biting into soft, fluffy bao buns that cradle perfectly marinated tempeh, bursting with bold flavors and a hint of spice, all brought together by refreshingly crisp and vibrant fresh fixings. This recipe combines a wonderful blend of comforting textures and exciting tastes that are both satisfying and invigorating, making it a favorite for gatherings or a special treat anytime you crave something unique and fun to eat.
Ingredients You’ll Need
Gathering the ingredients for this recipe is easier than you might think. Each component plays an essential role in creating the perfect balance of flavor, texture, and color that makes these bao buns so irresistible.
- Active dry yeast: This is the magical agent that makes the bao buns rise to a pillowy softness that melts in your mouth.
- Sugar: Just a touch to activate the yeast and subtly sweeten the dough.
- Warm water (110°F): The ideal temperature to wake up the yeast and start the fermentation process.
- All-purpose flour: The foundation for the dough, providing structure and chewiness.
- Baking powder and baking soda: These leaveners help enhance the bun’s lightness and texture.
- Sea salt: To bring out all the flavors in the dough.
- Avocado oil: Adds subtle richness while keeping the texture tender and moist.
- Tempeh: The hearty, protein-packed star of the filling, which soaks up delicious marinades perfectly.
- Hoisin sauce: Provides a sweet-savory punch that complements the tempeh beautifully.
- Sriracha: Brings a spicy kick that wakes up your taste buds.
- Fresh ginger: Adds brightness and a little zing to the marinade.
- Lime zest and wedges: The citrusy notes lighten the whole dish and add fresh aroma.
- Avocado slices: Creamy and silky, they contrast wonderfully with the spicy tempeh.
- Sliced cucumber and/or carrot: For crunch and cool freshness.
- Fresh herbs like cilantro and/or mint: They bring a pop of herbal brightness that lifts every bite.
- Diced Thai chiles: Optional, for those who love an extra spicy hit.
How to Make Steamed Bao Buns with Marinated Tempeh and Fresh Fixings Recipe
Step 1: Activate the Yeast
Start by dissolving the active dry yeast and sugar into the warm water, gently stirring until blended. Let this mixture rest for about 5 minutes until it’s beautifully foamy, signaling that the yeast is alive and ready to work its magic in your dough.
Step 2: Prepare the Dough
In a large bowl, combine the flour, baking powder, baking soda, and salt, mixing them well so every part is seasoned evenly. Add the avocado oil along with the foamy yeast mixture, combining everything to form a rough dough ball. If the dough feels dry, splash in a tablespoon or two of water. Then, turn it onto a floured surface and knead with enthusiasm for about 5 minutes until the dough is smooth, elastic, and glowing with softness.
Step 3: Let the Dough Rest
Lightly oil a bowl and nestle your dough inside. Cover it and place it somewhere warm where it can relax and rise for about 45 minutes. It won’t puff up as much as other doughs, but that’s perfectly normal for bao buns.
Step 4: Marinate and Bake the Tempeh
Preheat your oven to 425°F and prepare a baking sheet with parchment. While the oven warms, steam thinly sliced tempeh strips to soften them and then whisk together hoisin sauce, sriracha, grated ginger, and lime zest for the marinade. Toss half of this aromatic sauce with the tempeh, letting the strips soak up the flavors for 20 minutes. Bake them on the sheet for 10 to 12 minutes until their edges caramelize to a beautiful golden brown.
Step 5: Shape and Steam the Bao Buns
On a clean surface, roll your rested dough to about a quarter-inch thickness. Use a glass or cutter to press out 3-inch circles and place each on individual squares of parchment paper. Brush lightly with avocado oil then fold each circle in half, gently pressing the edges so they stick but keeping the puffy bun shape intact. Cover and let these rest for an hour until nicely puffed. Steam the buns in batches using a bamboo steamer over simmering water for 9 to 11 minutes—the steaming is what gives bao buns their signature soft, airy texture.
Step 6: Assemble Your Steamed Bao Buns with Marinated Tempeh and Fresh Fixings Recipe
Brighten your avocado, cucumber, and carrot slices with a squeeze of lime juice to make them extra lively. Then, thoughtfully layer each bao with warm tempeh strips, a drizzle of the reserved sauce, creamy avocado, crunchy veggies, fresh herbs, and a sprinkle of diced Thai chiles if you like the heat. Serve the extras of the sauce and lime wedges on the side for everyone to customize their perfect bite.
How to Serve Steamed Bao Buns with Marinated Tempeh and Fresh Fixings Recipe
Garnishes
The true beauty of these buns is in their garnishes. Fresh cilantro or mint leaves add an herbal freshness that complements the tempeh’s rich marinade. A handful of diced Thai chiles can add a fiery kick, while lime wedges provide that final zing to brighten every mouthful.
Side Dishes
Pair your bao buns with light and vibrant sides like a crunchy Asian slaw, pickled vegetables, or steamed edamame. These sides will keep the meal balanced, refreshing your palate and enhancing the overall dining experience without overpowering the bold flavors inside your buns.
Creative Ways to Present
Serve these bao buns on a large bamboo steamer basket lined with parchment for a charming, communal feel perfect for sharing. Alternatively, arrange them on a long platter with little bowls of sauces and garnishes, inviting everyone to customize their own delicious creations. The playful presentation makes the eating experience so much more fun and memorable!
Make Ahead and Storage
Storing Leftovers
If you have any bao buns left over, store them in an airtight container in the refrigerator. The buns may firm up a bit but will still be soft enough when reheated. Keep the tempeh and fresh fixings separate to maintain their textures and flavors.
Freezing
Feel free to freeze any unused bao buns before steaming by placing them on a parchment-lined tray, flash freezing until solid, then transferring to a freezer bag. This way, you can enjoy the treat later by steaming them fresh from frozen without losing that delightful fluffiness.
Reheating
To reheat, steam the frozen or refrigerated buns gently until they are warm and puffy again—about 7 to 9 minutes from frozen or 5 minutes from refrigerated. Avoid microwaving if possible, as steaming keeps the texture soft and moist, just like freshly made.
FAQs
Can I use any type of oil instead of avocado oil for the bao buns?
Yes, you can substitute with a neutral oil like vegetable or canola oil. Avocado oil is preferred for its mild flavor and healthy fats, but other light oils work fine without altering the taste dramatically.
Is tempeh necessary or can I use another filling?
While this Steamed Bao Buns with Marinated Tempeh and Fresh Fixings Recipe highlights tempeh for its texture and ability to absorb flavors, feel free to experiment with tofu, seitan, or even cooked meats depending on your preference.
How long can I keep the marinated tempeh before cooking?
Marinating for about 20 minutes is ideal to absorb flavors, but you can prep up to a few hours in advance. Just keep it refrigerated and bake within 24 hours for the best freshness.
Can I use store-bought bao buns for a quicker version?
Absolutely! Using pre-made bao buns saves time and you can still enjoy the delicious marinated tempeh and fresh fixings. The homemade step makes it extra special but it’s not mandatory.
What fresh herbs work best for garnishing?
Cilantro and mint are traditional favorites because they add bright, refreshing notes. Basil or Thai basil also pair wonderfully if you want to mix things up.
Final Thoughts
I cannot recommend the Steamed Bao Buns with Marinated Tempeh and Fresh Fixings Recipe enough—it’s such a fun and flavorful way to jazz up your meals. Whether you’re cooking for family, friends, or just yourself, this recipe promises a delicious, comforting, and vibrant feast. Give it a try, and get ready to fall in love with bao all over again!
Print
Steamed Bao Buns with Marinated Tempeh and Fresh Fixings Recipe
- Total Time: 2 hours 25 minutes
- Yield: 12 buns
- Diet: Vegan
Description
These steamed bao buns are soft, puffy, and deliciously filled with flavorful marinated baked tempeh and fresh, vibrant fixings like avocado, cucumber, carrots, and herbs. The recipe involves making a yeasted dough, steaming the buns for a light texture, and baking marinated tempeh for a perfect plant-based filling. Fun and rewarding to make, these bao buns are ideal for a tasty snack or meal.
Ingredients
Bao Buns
- 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
Filling
- 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
- Lime wedges, for squeezing and serving
- Avocado slices
- Sliced cucumber and/or carrot
- Fresh herbs, cilantro and/or mint
- Diced Thai chiles
Instructions
- Activate the yeast. In a small bowl, combine the active dry yeast, sugar, and warm water. Stir well and let it sit for about 5 minutes until the yeast becomes foamy, indicating it is active.
- Make the dough. In a large bowl, mix the all-purpose flour, baking powder, baking soda, and sea salt. Add the avocado oil and the foamy yeast mixture, stirring to form a rough dough. If too dry, add 1 to 2 tablespoons more water. Transfer to a floured surface and knead vigorously for about 5 minutes until the dough is smooth and elastic.
- First proof. Lightly oil a bowl, place the dough inside, and cover it. Set it aside in a warm place for 45 minutes. Note that this dough won’t rise as much as traditional yeasted dough.
- Prepare the tempeh filling. Preheat the oven to 425°F and line a baking sheet with parchment paper. Steam the sliced tempeh for a few minutes until tender. In a small bowl, whisk hoisin sauce, sriracha, fresh grated ginger, and lime zest. Reserve half the sauce for serving, and toss the remaining half with the tempeh. Let marinate for 20 minutes.
- Bake the tempeh. Place the marinated tempeh strips on the lined baking sheet and bake for 10 to 12 minutes until browned and slightly crispy around the edges.
- Shape the buns. Cut twelve 4-inch squares of parchment paper and lay them on a baking sheet. Roll the dough out on a clean surface to ¼ inch thickness. Using a 3-inch glass, cut dough circles. Place each circle on a parchment square, brush lightly with oil, then fold each circle in half gently pressing so the halves stick but remain puffy. Cover with plastic wrap and let them rest for 1 hour until puffed.
- Steam the buns. Place a bamboo steamer over a pan with 1 inch of simmering water. Arrange buns in the steamer (with the parchment underneath), cover, and steam for 9 to 11 minutes until puffed and cooked through. Work in batches as needed.
- Assemble the bao buns. Squeeze lime juice over avocado slices, cucumber, and carrots. Open each steamed bun and fill with baked tempeh strips, spoon a bit of reserved sauce on top, add avocado, veggies, fresh herbs, and diced Thai chiles. Serve with lime wedges and remaining sauce on the side.
Notes
- Yeast activity is crucial for the buns: use water at around 110°F to activate.
- Don’t expect the dough to rise very much during the first rest because of the recipe’s unique balance of leavening agents.
- Steaming in a bamboo steamer imparts subtle flavor and allows gentle cooking preserving the buns’ softness.
- Use a parchment paper square under each bun to prevent sticking to the steamer.
- Baked tempeh provides a flavorful and protein-rich filling, making this recipe vegan-friendly.
- Fresh herbs and chiles can be adjusted to taste preferences or omitted if sensitive to spice.
- Prep Time: 2 hours 15 minutes
- Cook Time: 10 minutes
- Category: Bread
- Method: Steaming
- Cuisine: Asian
