Name: Vegetarian Tempeh Bao Buns 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

If you’re craving a delightful handheld treat that’s both comforting and packed with bold flavors, you’re going to adore this Vegetarian Tempeh Bao Buns Recipe. Seriously, these soft, pillowy steamed buns filled with savory marinated tempeh and fresh veggies have become a staple in my kitchen. Whether you’re new to bao buns or a seasoned fan, I promise this recipe is straightforward and irresistibly tasty—perfect for sharing with friends or treating yourself!

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Why You’ll Love This Recipe

Simple Yet Flavorful: The tempeh marinade balances sweet, tangy, and spicy notes perfectly.
Soft and Pillowy Buns: The bao dough is tender with a slight chew, steamed to perfect fluffiness.
Customizable Fillings: You can easily swap veggies or sauces to suit your taste buds or pantry.
Family Favorite: My crew can’t get enough of these, making them a crowd-pleaser every time.

Two white steam buns are inside a round bamboo steamer, each bun filled with a green leaf base, slices of avocado, orange carrot sticks, and topped with a brown glazed strip of meat sprinkled with white and black sesame seeds and small bits of red chili. Nearby, there are more white steam buns stacked on white paper. On the white marbled surface, there are lime wedges, a small wooden bowl with white and black sesame seeds, a glass jar with dark sauce and a wooden spoon beside it. A small white plate with blue dots holds cucumber slices and chopped red chili. A wooden bowl contains bright orange carrot sticks, green leafy herbs, and cucumber slices. A woman’s hand is visible holding the edge of the top bamboo steamer lid. A blue and white striped cloth is placed on the right side. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this Vegetarian Tempeh Bao Buns Recipe plays a role in building textures and layers of flavor—from the fluffy buns to the punchy tempeh filling. I always recommend using fresh ginger and good quality avocado oil for the best taste.

Active dry yeast: The magic that makes the buns rise and get that airy texture.
Sugar: Just enough to feed the yeast and add a subtle sweetness to the dough.
Warm water: Helps activate the yeast and bring the dough together.
All-purpose flour: The foundation of the bao bun dough; choose a good quality brand.
Baking powder and baking soda: Both work together to give extra lift and tenderness to the buns.
Sea salt: Enhances all the flavors in the dough and filling.
Avocado oil: Mild and buttery, perfect for binding the dough and brushing the buns.
Tempeh: Firm, nutty, and protein-packed—sliced, steamed, and baked to juicy perfection.
Hoisin sauce: Adds sweet and savory depth to the marinade.
Sriracha: For just the right spicy kick—adjust to your heat preference.
Fresh ginger: Grated, it brightens and warms up the flavor profile.
Lime zest: Adds a fresh citrus note that lifts the whole dish.
Lime wedges: Squeezed over the assembled buns for that last burst of brightness.
Avocado slices: Creamy texture that balances the spicy tempeh.
Sliced cucumber and/or carrot: Adds crunch and freshness.
Fresh herbs (cilantro and/or mint): I love the herbal pop that keeps the buns tasting lively.
Diced Thai chiles: Optional but fabulous for extra heat and complexity.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Vegetarian Tempeh Bao Buns Recipe is. Feel free to get creative! Whether you want to swap the tempeh for tofu, add different veggies, or tune the spice level, it’s a recipe that welcomes your personal touch.

Swap Protein: Once, I swapped tempeh for crispy tofu cubes marinated the same way, and it was a hit with my tofu-loving friends.
Make it Vegan: Use maple syrup instead of sugar if you want to avoid refined sugars, and double-check your hoisin sauce for vegan status.
Add Crunch: Toss in pickled daikon or kimchi for an extra layer of tang and texture. My family goes crazy for the kick kimchi adds!
Batch Prep: You can prepare the filling a day ahead to let the flavors deepen—trust me, it’s worth the wait.

How to Make Vegetarian Tempeh Bao Buns Recipe

Step 1: Activate Your Yeast and Make the Dough

Start by mixing the yeast, sugar, and warm water (at about 110°F). This wakes up the yeast to get those bubbles going, so wait for it to get nice and foamy—usually 5 minutes. Meanwhile, in a big bowl, combine your flour, baking powder, baking soda, and salt. Add the avocado oil and your yeast mixture, stirring to form a rough dough. If it feels too dry, sneak in an extra tablespoon or two of warm water. Then, knead like your life depends on it: about 5 minutes on a lightly floured surface until it’s smooth and elastic. This step is so satisfying and helps develop that perfect bao bun texture.

Step 2: Let the Dough Rest

Lightly oil the inside of a clean bowl, pop your dough ball in, cover it, and set it somewhere warm for about 45 minutes. This dough doesn’t puff up as dramatically as some bread doughs, but you’ll still notice it puffing gently. That rest time is crucial for a tender bun, so don’t skip it.

Step 3: Prepare and Marinate the Tempeh Filling

While the dough rests, preheat your oven to 425°F and line a baking sheet with parchment. Steam your tempeh strips for a few minutes to soften them up. Then, whisk together hoisin sauce, sriracha, fresh ginger, and lime zest to create that mouthwatering marinade. Reserve half of this sauce for serving, then toss your tempeh in the rest and let it soak up all those flavors for 20 minutes. Pop them onto your baking sheet and bake until they have those delightfully browned, slightly crispy edges—about 10 to 12 minutes.

Step 4: Shape and Steam Your Bao Buns

Once your dough’s rested, roll it out to about ¼ inch thick on a floured surface. Use a 3-inch glass or cutter to make circles and place each on a small square of parchment paper—you’ll want 12 in total. Brush each circle lightly with oil, fold in half, and press gently so the sides stick without squishing the air pockets inside. Cover with plastic wrap and let them puff up for an hour. Then, arrange them in a bamboo steamer over simmering water, cover, and steam for 9 to 11 minutes until puffy and soft. Work in batches to avoid overcrowding.

Step 5: Assemble the Buns

Before piling on the fillings, squeeze fresh lime juice over your avocado and veggie slices to keep them bright and fresh. Then, stuff each warm bao bun with a few slices of that zesty baked tempeh, drizzle with extra sauce, and add your crunchy cucumber, carrot, herbs, and a sprinkle of diced Thai chiles if you like a little heat. Serve with lime wedges and the remaining dipping sauce on the side. It’s such a joy to bite into these bundles of fresh and spicy goodness!

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Pro Tips for Making Vegetarian Tempeh Bao Buns Recipe

Don’t Skip Steaming Tempeh First: Steaming softens tempeh and helps it absorb marinades better—I noticed a huge texture difference.
Keep Dough Warm: I place my dough near a warm oven or in a sunny spot to help it rise gently and avoid blowing out the yeast.
Parchment Squares Are a Game-Changer: They keep buns from sticking to the steamer—it saves so much hassle and keeps buns perfect.
Don’t Overcrowd the Steamer: Give buns space or they won’t puff correctly and might stick to each other.

How to Serve Vegetarian Tempeh Bao Buns Recipe

A steamed white bun is open to show layers inside: green mint leaves at the bottom, followed by thin slices of light green cucumber, then a brown, glazed piece of meat sprinkled with white and black sesame seeds. On top, there are thin orange carrot strips and small red chili slices. The bun is soft, round, and fluffy with a pale cream color. The bun and its filling sit inside a light wooden steamer basket on a white marbled surface, with more buns stacked beside it. Around the basket are lime wedges, fresh cilantro, red chili peppers, and a small wooden dish holding black and white sesame seeds. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always garnish mine with fresh cilantro and mint because their bright herbal notes contrast beautifully with the rich, spicy tempeh. For an extra kick, a handful of thinly sliced Thai chiles or a sprinkle of toasted sesame seeds really elevate the flavor and add crunch. A quick squeeze of lime juice right before eating brings that fresh zing that wakes up your taste buds.

Side Dishes

These bao buns are pretty hearty, but I like to round out the meal with a simple Asian slaw or crunchy pickled vegetables to add texture and a tangy vibe. Sometimes, I serve a light miso soup or steamed edamame on the side—both are easy and complement the flavors perfectly.

Creative Ways to Present

For special occasions, I arrange the bao buns on a large platter surrounded by small bowls of garnishes and dipping sauces, letting everyone build their own. It turns dinner into a fun, interactive event—the first time I did this, my guests loved customizing their buns exactly how they wanted. Another favorite is to pair the buns with colorful pickled vegetables laid out artfully for a vibrant, Instagram-worthy spread.

Make Ahead and Storage

Storing Leftovers

I usually store any leftover steamed buns in an airtight container in the fridge, separating layers with parchment paper so they don’t stick. They stay soft for about 2 days, though I recommend reheating soon for best texture.

Freezing

If I want to stash some for later, I freeze the buns unfilled, wrapped tightly in plastic wrap and placed in a freezer-safe bag. When ready, I steam them straight from frozen—this keeps them fluffy and fresh without drying out.

Reheating

To reheat, I find steaming is best to revive that soft fluffy texture—just 5 to 7 minutes over simmering water usually does the trick. I avoid microwaving because it tends to make the buns chewy or dry. For the filling, a quick warm-up in a skillet works great to keep things tasty.

FAQs

Can I make the buns gluten-free?

Gluten-free bao buns are a bit tricky because traditional bao dough relies on wheat flour for elasticity and structure. If you want to go gluten-free, consider researching specialized gluten-free bao recipes that use tapioca or rice flour blends designed for steaming. This particular Vegetarian Tempeh Bao Buns Recipe works best with all-purpose flour for that classic soft texture.
How long can I store leftover tempeh filling?

The marinated tempeh filling can be kept in the fridge for up to 3 days. Just store it in an airtight container, and you can reheat it quickly in the oven or on the stovetop before assembling your buns.
Can I use tofu instead of tempeh?

Absolutely! Firm tofu works as a fantastic alternative. I recommend pressing it well to remove excess moisture, then marinating and baking similarly. You’ll get a different texture but just as delicious!
Do I need a bamboo steamer?

A bamboo steamer is traditional and works beautifully, but you can use any steamer basket or even a metal colander set over a pot with simmering water covered with a lid. Just make sure steam can circulate well so buns puff perfectly.
How spicy is this recipe?

The heat mainly comes from sriracha and optional Thai chiles. You can easily adjust the sriracha to your liking or leave out the chiles altogether for milder buns. I find this balance perfect for bringing some warmth without overpowering the other flavors.

Final Thoughts

I absolutely love how this Vegetarian Tempeh Bao Buns Recipe turns out every time—soft, light buns filled with savory, spicy tempeh and fresh, crisp veggies is such a winning combo. When I first tried making bao buns at home, I was a little intimidated, but this step-by-step approach made it so doable and even enjoyable. Plus, seeing my family’s smiles as they bite into these buns reminds me why I keep coming back to this recipe. I truly hope you give these a try—they freeze well, make for great meal prep, and can turn any ordinary day into a fun, flavorful feast!