If you adore the delightful combination of fluffy bread, savory protein, and crisp, refreshing veggies, then this Steamed Bao Buns with Marinated Tempeh and Fresh Vegetables Recipe is going to be your new go-to favorite. These pillowy bao buns are perfectly soft and light, hugging the tender, flavorful marinated tempeh and a variety of fresh, crunchy vegetables that create a harmony of taste and texture you won’t be able to resist. Whether you’re a seasoned bao lover or trying this Asian-inspired treat for the first time, this recipe is packed with layers of flavor and incredible homemade charm that will impress anyone at your table.
Ingredients You’ll Need
The magic of this Steamed Bao Buns with Marinated Tempeh and Fresh Vegetables Recipe lies in its simple yet thoughtfully chosen ingredients. Each component plays a crucial role in building texture, flavor, and color to create a dish that is both inviting and satisfying.
- Active dry yeast: Essential for that gentle rise and airy texture in the bao dough.
- Sugar: Feeds the yeast and adds just a touch of sweetness to balance the flavors.
- Warm water (110°F): The perfect temperature to activate the yeast without killing it.
- All-purpose flour: Forms the sturdy yet soft base of your bao buns.
- Baking powder: Helps with lightness and rise when combined with yeast.
- Baking soda: Supports the dough’s tender crumb and slight puffiness.
- Sea salt: Enhances all the flavors in the dough and filling.
- Avocado oil: Keeps the dough supple and adds a gentle richness.
- Tempeh: The star plant-based protein that crisps up beautifully and soaks up the sauce.
- Hoisin sauce: Brings a sweet and tangy depth to the marinade.
- Sriracha: Offers just the right amount of spicy kick to brighten the tempeh.
- Grated fresh ginger: Adds warmth and a fresh zesty punch.
- Lime zest: Gives a citrusy brightness that livens up the marinade.
- Lime wedges: For squeezing over the finished buns, adding a burst of freshness.
- Avocado slices: Creamy texture that complements the savory tempeh perfectly.
- Sliced cucumber and/or carrot: Crisp, colorful veggies that add crunch and freshness.
- Fresh herbs (cilantro and/or mint): Provide fragrant, herbal brightness that elevates the whole dish.
- Diced Thai chiles: For those who love an extra hit of spice and fun texture contrast.
How to Make Steamed Bao Buns with Marinated Tempeh and Fresh Vegetables Recipe
Step 1: Activate the Yeast and Start the Dough
Begin by combining the active dry yeast, sugar, and warm water in a small bowl. Stir gently and let it sit for about 5 minutes until it becomes foamy. This indicates your yeast is properly activated and ready to give life to your bao buns. It’s such a satisfying moment to see that little bubble action—it means your buns will be wonderfully airy.
Step 2: Mix and Knead the Dough
Next, in a large bowl, whisk together your dry ingredients: flour, baking powder, baking soda, and sea salt. Pour in the avocado oil and the yeast mixture, slowly bringing the dough together. You might need to add a tablespoon or two of water if the dough feels too dry. Once everything is combined, transfer the dough to a floured surface and knead vigorously for about 5 minutes until smooth and elastic. Don’t rush this step; a well-kneaded dough makes all the difference in those fluffy steamed buns.
Step 3: First Rise
Oil the inside of a large bowl lightly and place your dough ball inside, turning to coat it with oil. Cover the bowl with a clean kitchen towel or plastic wrap and leave it in a warm spot for 45 minutes. The dough won’t rise dramatically like some bread doughs, but it should puff slightly and become softer. This gentle rise creates the delicate crumb that’s signature to steamed bao.
Step 4: Prepare the Marinated Tempeh
While the dough is resting, preheat your oven to 425°F and line a baking sheet with parchment paper. Steam the tempeh slices until tender, then whisk together the hoisin sauce, sriracha, fresh ginger, and lime zest in a bowl. Reserve half of this vibrant sauce for serving, then toss the steamed tempeh with the rest and let it marinate for 20 minutes. Finally, spread the tempeh out on your baking sheet and bake for about 10 to 12 minutes until edges turn deliciously crisp and caramelized.
Step 5: Shape and Steam the Bao Buns
After the initial dough rise, roll out the dough on a floured surface to about ¼ inch thick. Use a 3-inch glass or cookie cutter to cut circles of dough, then place each circle on a small parchment square. Brush the tops lightly with avocado oil, fold each circle in half carefully, and gently press to seal. Cover the buns with plastic wrap and let them rest for another hour until puffed. To cook, stack the buns in a bamboo steamer over simmering water in batches, steaming each for 9 to 11 minutes until soft and airy.
Step 6: Assemble and Serve
Before assembling, squeeze lime juice over your avocado, cucumber, and carrot slices to add fresh brightness and prevent browning. Open each warm steamed bao bun gently, fill with the golden marinated tempeh, and drizzle with the reserved sauce. Top with fresh herbs and diced Thai chiles for that final pop of flavor and texture. Serve immediately with lime wedges for that extra zingy finish.
How to Serve Steamed Bao Buns with Marinated Tempeh and Fresh Vegetables Recipe
Garnishes
A great way to brighten up these bao buns is with fresh herbs like cilantro or mint, which provide fragrant freshness that cuts through the richness of the tempeh. Crisp diced Thai chiles offer a spicy crunch for those who crave a little heat, while lime wedges add a tangy splash that truly awakens all the flavors with every bite.
Side Dishes
Pairing these buns with light, complementary sides like an Asian-style cucumber salad, pickled carrots, or even a simple miso soup makes for an inviting meal that feels balanced and satisfying. A cold glass of jasmine tea or a zesty iced green tea would round out the experience perfectly.
Creative Ways to Present
Want to impress guests? Serve the bao buns on a bamboo steamer basket with colorful topping bowls on the side, allowing everyone to customize their own buns. For a casual party vibe, skewer small bao buns as sliders or arrange them on a platter with sprigs of fresh herbs and lime wedges for a festive look that’s as flavorful as it is fun.
Make Ahead and Storage
Storing Leftovers
If you have leftovers of these incredible Steamed Bao Buns with Marinated Tempeh and Fresh Vegetables Recipe, store the buns and filling separately in airtight containers in the refrigerator. This keeps the buns from getting soggy and the tempeh marinated and flavorful for up to 3 days.
Freezing
For longer storage, bao buns freeze beautifully. Place each steamed bun individually on parchment paper inside a freezer bag to prevent sticking. Freeze for up to 1 month. The marinated tempeh can also be frozen in a separate container, preserving its flavor and convenience.
Reheating
To reheat the buns, steam them again briefly to restore their pillowy softness. The tempeh can be reheated gently in the oven or a skillet to regain some crispiness. Reassemble just before serving for the best texture and fresh taste.
FAQs
Can I make the dough without yeast?
While yeast is traditional and gives the bao buns their characteristic lightness, you can try using baking powder alone, but the texture might be denser and less fluffy. Yeast activation is key to this recipe’s signature softness.
Is tempeh the only protein option?
Not at all! While this recipe highlights marinated tempeh, you can experiment with tofu, seitan, or even shredded chicken or pork depending on your preferences. Just adjust cooking times accordingly.
Do I need a bamboo steamer to make these buns?
A bamboo steamer is traditional and works perfectly, but you can use any steaming method such as a metal steaming basket or even a colander placed over a pot of boiling water with a lid.
Can I prepare these buns gluten-free?
Unfortunately, this recipe relies on all-purpose flour for the classic bao texture. Gluten-free adaptations can be tricky but may be possible using specialized gluten-free flour blends, although texture and rise will vary.
How spicy are these buns?
The Sriracha and Thai chiles provide a pleasant, adjustable heat level. You can dial the spice up or down by adjusting how much sriracha and fresh chile you add. Feel free to omit chilies entirely for a mild version that still bursts with flavor.
Final Thoughts
This Steamed Bao Buns with Marinated Tempeh and Fresh Vegetables Recipe is such a joyous dish to make and share, blending tender, savory tempeh with light, fluffy buns and fresh veggies that brighten every bite. Once you try this recipe, you’ll realize how easy it is to create something that tastes restaurant-worthy in your own kitchen. So gather your ingredients, embrace the dough-kneading, and enjoy the rewarding experience of crafting your very own bao buns from scratch!
Print
Steamed Bao Buns with Marinated Tempeh and Fresh Vegetables Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 55 minutes
- Total Time: 2 hours 25 minutes
- Yield: 12 bao buns
- Category: Appetizer
- Method: Steaming
- Cuisine: Asian
- Diet: Vegan
Description
Steamed Bao Buns with marinated and baked tempeh filling, paired with fresh avocado, cucumber, carrot, and herbs for a flavorful and fluffy vegan Asian-inspired dish.
Ingredients
For the 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)
For the 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
For Serving
- 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 let it sit for about 5 minutes, until the mixture becomes foamy, indicating the yeast 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. Stir to form a rough dough ball. If the dough seems dry, add 1 to 2 tablespoons more warm water. Transfer the dough onto a lightly floured surface and knead vigorously for about 5 minutes until smooth and elastic.
- First Rise: Lightly brush a bowl with avocado oil, place the dough inside, cover it, and set aside in a warm place for 45 minutes. Note that this dough will not rise as much as typical yeasted doughs but should become slightly puffed.
- Prepare Tempeh Filling: Preheat the oven to 425°F and line a baking sheet with parchment paper. Steam the sliced tempeh until tender, then in a small bowl whisk together hoisin sauce, sriracha, grated ginger, and lime zest. Reserve half of this sauce for serving, toss the rest with the tempeh slices, and let the tempeh marinate for 20 minutes. Arrange tempeh on the baking sheet and bake for 10 to 12 minutes until browned at the edges.
- Shape and Rest Buns: Cut twelve 4-inch parchment paper squares and place them on a baking sheet. Roll out the dough on a clean surface to ¼ inch thickness, then use a 3-inch glass to cut out circles. Place each circle on the parchment squares, brush with oil on top, fold each circle in half, and gently press to seal and create a puffy bun shape. Cover with plastic wrap and allow to rest for 1 hour until puffed.
- Steam the Buns: Set up a bamboo steamer over a pan with about 1 inch of simmering water. Place buns inside the steamer, working in batches as needed. Cover and steam for 9 to 11 minutes until the buns are puffed and cooked through.
- Assemble and Serve: Lightly squeeze lime juice over avocado slices, cucumber, and carrot. Open each steamed bao bun and fill with baked tempeh, spooning some reserved sauce over the tempeh. Add avocado, veggies, fresh herbs, and diced Thai chiles. Serve with remaining sauce and lime wedges on the side.
Notes
- The dough for bao buns is less leavened and behaves differently from traditional bread dough, so a smaller rise is normal.
- Steaming the tempeh prior to marinating and baking helps improve its texture and flavor absorption.
- Working in batches when steaming prevents overcrowding and ensures even cooking.
- Use fresh herbs like cilantro or mint to add brightness and contrast to the savory tempeh filling.
- The recipe is vegan-friendly by using tempeh and avocado oil, making it suitable for plant-based diets.
