Name: Steamed Bao Buns with Marinated Tempeh and Fresh Veggies Recipe
Prep time: 2 h 15 min
Cook time: 10 min
Total time: 2 h 25 min
Cuisine: Asian
Ingredients: 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; 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

Jump to Recipe· 3.9 from 35 reviews

If you’ve ever dreamed of biting into a pillow-soft, fluffy delight bursting with vibrant, zesty flavors, then the Steamed Bao Buns with Marinated Tempeh and Fresh Veggies Recipe is your new culinary soulmate. These buns marry the silky softness of steamed dough with the punchy, savory goodness of marinated tempeh, complemented by crisp, fresh veggies that add both crunch and brightness. This recipe is a true celebration of texture and taste, bringing a fresh, plant-based twist to a beloved Asian street food classic that’s perfect for gatherings or cozy nights in.

Ingredients You’ll Need

The image shows seven light yellow half-moon shaped dumplings with a soft, smooth texture. Six dumplings are placed inside a round bamboo steamer lined with small square pieces of white parchment paper, arranged evenly with slight spacing between them. Two dumplings are outside the steamer, sitting on separate white parchment papers on a white marbled surface. The steamer lid and a blue cloth with thin stripes are partially visible at the bottom right. The whole setup is bright and clean, highlighting the soft dumplings and natural bamboo color of the steamer. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this Steamed Bao Buns with Marinated Tempeh and Fresh Veggies Recipe plays a vital role in creating that perfect balance of softness, flavor, and freshness. From the yeast that makes the buns airy to the zing of fresh lime zest in the marinade, each component is simple yet essential to the final magic.

Active dry yeast (2 teaspoons): This helps the bao buns develop their signature fluffy texture through gentle fermentation.
Sugar (2 tablespoons): Sweetens and activates the yeast for that perfect rise.
Warm water, 110°F (½ cup + 2 tablespoons): The ideal temperature to wake up the yeast without killing it.
All-purpose flour (2½ cups): The staple that forms the soft yet sturdy base of each bun.
Baking powder (½ teaspoon): Adds an extra lift to the dough, making these buns beautifully puffy.
Baking soda (½ teaspoon): Helps balance acidity and promotes tenderness.
Sea salt (2 teaspoons): Enhances all the natural flavors without overpowering.
Avocado oil (¼ cup + more for brushing): Gives the dough a lovely moistness and subtle richness while keeping it light.
Tempeh (8 ounces): The hearty, protein-packed star of the filling, bringing a satisfying texture.
Hoisin sauce (6 tablespoons): Adds a sweet-savory depth that complements the tempeh beautifully.
Sriracha (3 tablespoons): Brings a spicy kick that wakes up every bite.
Grated fresh ginger (1 teaspoon): Infuses warmth and zesty freshness into the marinade.
Lime zest (1 teaspoon): Brightens the flavor profile with cheerful citrus notes.
Lime wedges: Perfect for a final squeeze to add acidity and lift every bite.
Avocado slices: Creamy contrast to the tangy and spicy elements.
Sliced cucumber and/or carrot: Crisp, refreshing veggies for crunch and color.
Fresh herbs like cilantro and/or mint: Aromatic touches that elevate each mouthful.
Diced Thai chiles: For those who love an extra layer of heat and excitement.

How to Make Steamed Bao Buns with Marinated Tempeh and Fresh Veggies Recipe

Step 1: Activate the yeast and prepare the dough

Start by waking up your yeast with sugar and warm water until it’s delightfully foamy—this subtle froth signals that your bao buns will be perfectly light. Then, mix together the dry ingredients like flour, baking powder, soda, and salt to lay the foundation for your dough. Add the avocado oil and yeast mixture and bring everything together into a ball. Knead vigorously for about five minutes until the dough is smooth and elastic—a crucial step to ensure those pillowy buns later.

Step 2: Let the dough rest and rise gently

Brush a bowl with a touch of avocado oil, pop your dough inside, cover it, and tuck it away somewhere warm for about 45 minutes. Unlike some yeasted doughs, this one doesn’t rise dramatically but takes on a soft texture that’s ideal for steaming. Patience here rewards you with that tender, cloud-like bite.

Step 3: Prepare the tempeh marinade and roasting

While the dough rests, preheat your oven to 425°F and line a baking sheet with parchment paper. Steam your tempeh strips until tender; this step not only improves texture but also primes them to soak up the marinade. Whisk together hoisin, sriracha, fresh ginger, and lime zest to create a vibrant, bold sauce. Toss half the sauce with the tempeh and let it marinate for 20 minutes, allowing every slice to soak up those gorgeous layers of flavor. Then roast the tempeh strips until caramelized edges appear, adding a beautiful depth and chewiness.

Step 4: Shape, steam, and puff the baos

Once rested, roll out the dough to an even ¼ inch thickness on a lightly floured surface. Using a 3-inch glass or cutter, punch out circles and place each on its own square of parchment. Brush lightly with oil, fold in half gently, and press just enough to hold the shape—this creates that iconic bao bun pocket ready to be filled. Cover and let them rest for another hour until slightly puffed. Then, steam the buns in batches over simmering water for 9 to 11 minutes, unveiling soft, fluffy pockets that are simply irresistible.

Step 5: Assemble your Steamed Bao Buns with Marinated Tempeh and Fresh Veggies Recipe

Squeeze fresh lime juice over your sliced avocado, cucumber, and carrot for a burst of freshness. Open each steamed bun and layer in the roasted tempeh with a drizzle of the reserved marinade, followed by the creamy avocado, crisp veggies, herbs, and a sprinkle of diced Thai chiles for a touch of heat. Serve with any extra sauce and lime wedges on the side, inviting everyone to customize their perfect bite.

How to Serve Steamed Bao Buns with Marinated Tempeh and Fresh Veggies Recipe

Two white steamed buns are placed in a round bamboo steamer basket, with one bun open to show three layers inside: green mint leaves at the bottom, thin cucumber slices in the middle, and a shiny, dark-brown glazed rectangular piece topped with thin orange carrot sticks and small red chili slices, all sprinkled with black and white sesame seeds. Another round bamboo steamer basket holds one closed white bun and one open bun with the same layers on a white marbled surface. Around the baskets, there are lime wedges, fresh cilantro, a small white plate with green cucumber slices, a wooden dish with black and white sesame seeds, red chili peppers, and a small glass jar of dark sauce. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs like cilantro or mint are a must to add brightness and aromatic lift. Don’t forget the diced Thai chiles if you love a fiery edge, plus a splash of lime juice right before eating to awaken the flavors. These finishing touches bring a dynamic sparkle to each bun.

Side Dishes

For a complete meal experience, pair your bao buns with light, vibrant sides like a crunchy Asian slaw or a refreshing cucumber salad dressed with rice vinegar. A bowl of miso soup or a simple edamame salad also complements the soft buns and bold tempeh beautifully.

Creative Ways to Present

Serve these buns stacked invitingly on a large platter with colorful herbs and veggies scattered around for a festive look. To impress guests, try plating each bun on individual small bamboo steaming baskets or mini wooden boards with tiny bowls of dipping sauce—making each serving feel like a special treat.

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftover bao buns, keep them in an airtight container in the refrigerator for up to two days. To maintain their softness, place a damp paper towel inside the container to retain moisture.

Freezing

You can freeze the raw dough-shaped buns before the final steam for up to a month. Arrange them on parchment individually, freeze until solid, then transfer to a freezer bag. Steam directly from frozen when ready—add a couple of extra minutes to the steaming time.

Reheating

To refresh steamed bao buns, use a steamer or microwave them wrapped in a damp paper towel to bring back that melt-in-your-mouth softness. Avoid drying them out so the buns stay as delightful as freshly made.

FAQs

Can I substitute tempeh with tofu in this recipe?

Absolutely! Firm tofu pressed and marinated will work well, though tempeh’s nuttier flavor and firmer texture give the buns a satisfying bite that tofu doesn’t quite match. If swapping, be sure to steam the tofu gently before marinating to help it absorb more flavor.

Is it necessary to steam the tempeh before marinating?

Steaming tempeh softens it and reduces any bitterness, allowing the marinade to penetrate deeply and create a more tender, flavorful filling. Skipping this step might result in a firmer, less absorbent tempeh slice.

Can I make these buns gluten-free?

Traditional bao buns rely on all-purpose flour for their signature structure, but you can experiment with gluten-free flour blends designed for yeasted doughs. Keep in mind texture and rise may vary, so adjustments to hydration and resting may be needed.

How spicy are the buns with the sriracha and Thai chiles?

The recipe has a pleasant medium heat level that balances nicely with the sweetness of hoisin and creaminess of avocado. You can easily dial down the spice by using less sriracha or omitting the chiles, or turn up the heat by adding more chilies or a hotter sauce.

Can I prepare the filling ahead of time?

Yes, you can marinate and roast the tempeh up to a day ahead, which actually helps deepen the flavors. Store it refrigerated in an airtight container and bring to room temperature or warm gently before assembling the bao buns.

Final Thoughts

Making the Steamed Bao Buns with Marinated Tempeh and Fresh Veggies Recipe is truly a joyful experience from start to finish, filled with rewarding steps and fresh, vibrant flavors. Whether you’re a seasoned bao enthusiast or just curious to try something new, this recipe will win your heart with every fluffy, flavorful bite. So grab your apron and get ready to impress yourself and anyone lucky enough to share these irresistible buns with you.