Description
These steamed bao buns feature soft, puffy dough filled with flavorful marinated tempeh and fresh, vibrant fixings. Perfectly balanced with hoisin and sriracha sauce, and garnished with avocado, herbs, and crunchy vegetables, these buns are a fun and delicious plant-based treat.
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 Yeast: In a small bowl, combine the active dry yeast, sugar, and warm water (110°F). Stir and set aside for 5 minutes until the yeast is foamy, indicating it is activated and ready for use.
- Make Dough: In a large bowl, mix the all-purpose flour, baking powder, baking soda, and sea salt. Add the avocado oil and the yeast mixture, stirring to form a rough dough ball. If the dough is too dry, add 1 to 2 tablespoons more warm water. Transfer the dough to a lightly floured surface and knead vigorously for about 5 minutes until smooth and elastic.
- First Rise: Lightly oil the inside of a large bowl and place the dough inside. Cover and leave in a warm place for 45 minutes to rest and slightly rise. Note that this dough won’t rise as much as traditional yeasted doughs.
- Prepare Tempeh Filling: Preheat the oven to 425°F and line a baking sheet with parchment paper. Steam the tempeh until tender. In a small bowl, whisk together hoisin sauce, sriracha, grated ginger, and lime zest. Reserve half of the sauce for serving, and toss the rest with the tempeh strips to marinate for 20 minutes. Spread the tempeh on the baking sheet and bake for 10 to 12 minutes until browned and slightly crispy at the edges.
- Shape Buns: Cut twelve 4-inch parchment paper squares and place them on a baking sheet. Transfer the dough to a clean surface and roll it out to ¼ inch thickness. Use a 3-inch glass to cut out circles and place each on a parchment square. Brush the tops with a little oil, fold each circle in half, and gently press so the halves stick but remain puffy.
- Second Rise: Cover the shaped buns with plastic wrap and let them rest for 1 hour until puffed.
- Steam Buns: Place a bamboo steamer over a pan with 1 inch of simmering water. Place buns (with parchment) inside the steamer in batches, cover, and steam for 9 to 11 minutes until they are puffed and fully cooked.
- Assemble: Squeeze lime juice over avocado, cucumber, and carrot slices. Open each steamed bun and fill with the baked tempeh slices, drizzle with reserved sauce, add avocado slices, veggies, fresh herbs, and diced Thai chiles. Serve with additional sauce and lime wedges on the side.
Notes
- Make sure the water for activating yeast is warm but not hot to avoid killing the yeast.
- Do not skip the steaming of tempeh before marinating—it helps soften the tempeh and improve texture.
- If you don’t have a bamboo steamer, use a metal steamer basket or a heatproof plate elevated over simmering water with a lid.
- You can substitute tempeh with tofu for a softer filling option.
- Adjust the sriracha quantity to control the spiciness level.
- For fluffier buns, ensure dough is kneaded well and allowed to rest adequately.
- Prep Time: 2 hours 15 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Steaming
- Cuisine: Asian
