Ingredients
Bao Buns
- 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
Filling
- 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
Instructions
- Activate Yeast: In a small bowl, combine the active dry yeast, sugar, and warm water (110°F). Stir well and set aside for 5 minutes until the yeast becomes foamy, indicating it's activated.
- Make Dough: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and sea salt. Add the avocado oil and the activated yeast mixture. Mix until a rough dough forms, adding 1 to 2 tablespoons more water if the dough is too dry. Transfer to a floured surface.
- Knead Dough: Vigorously knead the dough on the floured surface until it becomes smooth and elastic, about 5 minutes.
- First Rise: Lightly oil the inside of a bowl. Place the dough ball inside, cover, and set aside in a warm place for 45 minutes. Note that the dough doesn’t rise as much as traditional yeasted doughs.
- Prepare Tempeh Filling: Preheat the oven to 425°F and line a baking sheet with parchment paper. Steam tempeh strips as per instructions. In a small bowl, whisk together hoisin sauce, sriracha, fresh grated ginger, and lime zest. Reserve half of this sauce for serving.
- Marinate Tempeh: Toss the steamed tempeh strips with the remaining sauce. Let them marinate for 20 minutes.
- Bake Tempeh: Arrange marinated tempeh on the prepared baking sheet and bake for 10 to 12 minutes until browned around the edges.
- Shape Buns: Cut twelve 4-inch parchment paper squares and place them on a large baking sheet. Transfer the dough to a clean surface and roll it out evenly to about ¼ inch thickness.
- Cut and Fold Buns: Use a 3-inch glass to cut circles from the dough. Place each circle on the parchment squares. Brush the tops lightly with oil, fold each circle in half, and gently press down to seal halves, keeping a puffy shape.
- Second Rise: Cover the buns with plastic wrap and let rest for 1 hour until they puff up.
- Steam Buns: Set up a bamboo steamer over a pan with 1 inch of simmering water. Working in batches, steam the buns for 9 to 11 minutes until puffed and cooked through.
- Assemble: Squeeze lime juice over avocado slices, cucumber, and carrot. Open each steamed bun and fill with baked tempeh, a spoonful of reserved sauce, avocado, veggies, fresh herbs, and diced Thai chiles.
- Serve: Serve assembled bao buns with extra sauce and lime wedges on the side for squeezing.
Notes
- The dough for bao buns will not rise as much as other yeast doughs due to the baking soda and powder combination, so don’t expect a large volume increase.
- Steaming the tempeh before marinating helps soften it and allows better sauce absorption.
- Working with parchment paper squares under each bun makes transferring to the steamer easier and prevents sticking.
- Customize fillings with your favorite fresh herbs and veggies for added freshness and texture.
- Serve immediately after steaming for best softness and flavor.
- Prep Time: 2 hours 15 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Steaming
- Cuisine: Asian
- Diet: Vegetarian
