Description
Soft, fluffy steamed bao buns filled with marinated and baked tempeh, fresh avocado, crunchy vegetables, and vibrant herbs, topped with a tangy and spicy hoisin-sriracha sauce. A delightful vegan Asian-inspired dish perfect as a snack or light meal.
Ingredients
Scale
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
To Serve:
- 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 about 5 minutes until the yeast becomes foamy, indicating it is active and ready to use.
- Make Dough: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and sea salt. Add avocado oil and the yeast mixture. Mix until a rough dough ball forms, adding 1 to 2 tablespoons more warm water if needed to bring the dough together. Transfer the dough to a lightly floured surface and knead vigorously for about 5 minutes until the dough is smooth and elastic.
- First Rise: Lightly brush the inside of a clean bowl with oil. Place the kneaded dough ball inside, cover it with a cloth or plastic wrap, and set it in a warm spot to rest for 45 minutes. Note that this dough will not rise as much as typical yeasted doughs but will become slightly puffed.
- Prepare Tempeh Filling: Preheat your 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. Reserve half of this sauce for serving later. Toss the steamed tempeh slices in the remaining half and marinate for 20 minutes. Arrange the marinated tempeh on the baking sheet and bake for 10 to 12 minutes until the edges are browned and slightly crispy.
- Shape Bao Buns: Cut twelve 4-inch squares of parchment paper and set them on a large baking sheet to prepare for steaming. Transfer the rested dough to a clean surface and roll it out evenly to about ¼ inch thickness. Using a 3-inch diameter glass or cutter, cut out circles from the dough. Place each circle on a parchment square and brush the tops lightly with oil. Fold each circle in half gently, pressing the edges so the halves stick together but leaving a puffy, bun shape. Cover with plastic wrap and rest for 1 hour until the buns have puffed up.
- Steam the Buns: Set up a bamboo steamer over a pan with 1 inch of simmering water. Place the buns, still on their parchment squares, inside the steamer basket. Cover and steam each batch for 9 to 11 minutes until the buns are pillowy and puffed. Work in batches to avoid overcrowding.
- Assemble and Serve: Squeeze fresh lime juice over avocado slices, cucumber, and carrot. To assemble each bao bun, carefully open the steamed bun and fill it with baked tempeh strips, a spoonful of reserved hoisin-sriracha sauce, the avocado and vegetables, fresh herbs like cilantro or mint, and diced Thai chiles for heat. Serve immediately with extra sauce and lime wedges on the side.
Notes
- These steamed bao buns are wonderfully soft and pillowy, making them a perfect vessel for flavorful fillings.
- Marinating the tempeh enhances its flavor and the baking adds a nice texture contrast.
- Adjust sriracha levels to control the spice intensity according to your preference.
- Bamboo steamers are ideal, but a metal steamer basket or even a heatproof colander over a pot of simmering water can be used as alternatives.
- Make sure the water is simmering before steaming the buns to ensure proper puffing and texture.
Nutrition
- Serving Size: 1 bao bun
- Calories: 155 kcal
- Sugar: 3 g
- Sodium: 280 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 0 mg
