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
Scale
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.
