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Tempeh Bao Buns with Fresh Veggies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 147 reviews
  • Author: Julia
  • Prep Time: 135 minutes
  • Cook Time: 10 minutes
  • Total Time: 145 minutes
  • Yield: 12 buns
  • Category: Snack
  • Method: Steaming
  • Cuisine: Asian
  • Diet: Vegan

Description

These steamed bao buns are delightfully soft and puffy, filled with flavorful marinated tempeh and fresh, vibrant fixings like avocado, cucumber, carrots, and fresh herbs. The buns are made from scratch with a yeast dough that is steamed to perfection, yielding a light and airy texture. Paired with a tangy and spicy hoisin-sriracha sauce and lime wedges, these bao buns are a fun and delicious treat perfect for a satisfying vegan meal.

Ingredients

Scale

Dough 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)

Tempeh Filling Ingredients

  • 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

Assembly & Garnish

  • Lime wedges (for squeezing and serving)
  • Avocado slices
  • Sliced cucumber and/or carrot
  • Fresh herbs (cilantro and/or mint)
  • Diced Thai chiles

Instructions

  1. Activate yeast: In a small bowl, combine the yeast, sugar, and warm water (110°F). Stir and let it sit for 5 minutes until the yeast mixture is foamy, indicating the yeast is active.
  2. Make dough: In a large bowl, mix together the all-purpose flour, baking powder, baking soda, and sea salt. Add the avocado oil and the foamy yeast mixture. Mix to form a rough dough ball, adding 1 to 2 tablespoons more warm water if the dough feels too dry. Transfer to a lightly floured surface and knead vigorously for about 5 minutes until the dough is smooth and elastic.
  3. First proof: Lightly brush the inside of a bowl with avocado oil, place the kneaded dough inside, cover it, and let it rest in a warm place for 45 minutes. Note that the dough won’t rise as much as traditional yeasted doughs but will become slightly puffy.
  4. Prepare tempeh filling: Preheat the 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. Toss the remaining sauce with the steamed tempeh slices and let them marinate for 20 minutes. Then place the marinated tempeh on the prepared baking sheet and bake for 10 to 12 minutes, until the edges are nicely browned.
  5. Shape buns: Cut twelve 4-inch squares of parchment paper and place them on a large baking sheet. Transfer the dough to a clean surface and roll it evenly to ¼-inch thickness. Use a 3-inch glass or cutter to cut out circles of dough, then place each circle on the parchment squares. Lightly brush the tops of the circles with oil, fold each circle in half gently, pressing lightly so the halves stick together but remain puffy in shape.
  6. Second proof: Cover the buns with plastic wrap and let them rest for 1 hour until they puff up.
  7. Steam the buns: Arrange the buns with parchment squares in a bamboo steamer basket set over a pan with about 1 inch of simmering water. Cover and steam the buns in batches for 9 to 11 minutes until puffed and cooked through.
  8. Assemble bao buns: Squeeze lime juice over avocado, cucumber, and carrot slices. Place a piece of baked tempeh inside each steamed bun, spoon over a little of the reserved sauce, and add avocado slices, vegetables, fresh herbs, and diced Thai chiles to taste. Serve with remaining sauce and lime wedges on the side for extra flavor.

Notes

  • These steamed bao buns are soft, light, and perfect for stuffing with your favorite fillings.
  • Marinating the tempeh enhances its flavor and helps it caramelize nicely during baking.
  • Steaming the buns in a bamboo steamer keeps them moist and fluffy.
  • You can substitute tempeh with tofu or seitan as desired for varying textures.
  • Adjust the amount of sriracha for spiciness according to your preference.
  • Make sure the water used for yeast activation is warm, but not hot, to activate the yeast properly.

Nutrition

  • Serving Size: 1 bao bun
  • Calories: 180
  • Sugar: 4g
  • Sodium: 350mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 23g
  • Fiber: 3g
  • Protein: 7g
  • Cholesterol: 0mg

Find it online: https://lazydayrecipes.com/tempeh-bao-buns-with-fresh-veggies-recipe/