Name: Steamed Bao Buns with Marinated Tempeh and Fresh Fixings Recipe
Prep time: 2 h 15 min
Cook time: 10 min
Total time: 2 h 25 min
Cuisine: Asian
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; 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

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I absolutely adore these Steamed Bao Buns with Marinated Tempeh and Fresh Fixings Recipe because they bring together the light, pillowy comfort of bao buns with a bold, punchy filling that never fails to delight me. The interplay of the soft steamed dough, the savory and slightly spicy marinated tempeh, and the refreshing, crisp fresh fixings creates a perfect balance of flavors and textures that I just can’t get enough of. Whenever I make these, it feels like a celebration of simple ingredients elevated to something truly special and satisfying.

Why You’ll Love This Steamed Bao Buns with Marinated Tempeh and Fresh Fixings Recipe

What really captivates me about this recipe is how the flavor profile dances between sweet, spicy, tangy, and savory all at once. The marinated tempeh absorbs that gorgeous hoisin and sriracha blend, which I love because it adds layers of depth without being overpowering. Then there’s the zing from fresh lime zest and juice, plus the cool crunch of cucumber and carrot that keep every bite lively. It’s a harmonious mouthful that feels both indulgent and refreshing.

Beyond flavor, I cherish how approachable and rewarding this recipe is to prepare. Even though the dough needs time to rest, the hands-on steps are surprisingly simple—mixing, kneading, steaming—all techniques I find meditative and fun. It’s the kind of recipe that’s perfect to show off at weekend dinners or casual gatherings when I want something a bit different that everyone will rave about. The bao buns themselves make it stand out by offering a soft, cloud-like vessel that transforms the humble tempeh into something extraordinary.

Ingredients You’ll Need

A smooth light beige dough is rolled flat on a white marbled surface with six neat round shapes cut out, showing a consistent thickness. The dough has a soft texture with slightly rough edges where the circles were removed. One round piece is placed to the side on a small white square parchment. A transparent round cutter and a piece of white parchment paper lie nearby on the marble. The scene has a clean and gentle look with soft natural light. photo taken with an iphone --ar 4:5 --v 7

I’ve kept the ingredients straightforward but crucial, each playing its part in ensuring the dish is bursting with flavor, texture, and beautiful color. From the yeast and flour that create the delicate bao buns to the fresh herbs and crunchy veggies that give life to every bite, these selections strike the perfect culinary balance.

Active dry yeast: This gets the bao dough puffing up to its signature airy perfection.
Sugar: A touch of sweetness helps activate the yeast and adds subtle flavor to the buns.
Warm water: Perfect temperature is key to waking up the yeast properly.
All-purpose flour: Provides the soft structure of the buns, light yet sturdy enough to hold the filling.
Baking powder and baking soda: These give the dough a gentle lift and fluffiness when steamed.
Sea salt: Enhances all the flavors and balances the sweetness.
Avocado oil: Adds a smooth richness and helps keep the dough from sticking.
Tempeh: The hearty, protein-packed base that soaks up all the flavorful marinade.
Hoisin sauce: Brings a sweet, tangy, slightly licorice flavor crucial to the tempeh’s marinade.
Sriracha: Adds the perfect spicy kick to keep things exciting.
Fresh ginger: Grated ginger adds a warm, sharp note that’s refreshing and aromatic.
Lime zest and wedges: Provide bright citrusy bursts that balance richness.
Avocado slices: Creamy and cooling, they play beautifully against the spicy tempeh.
Sliced cucumber and/or carrot: These give crisp texture and fresh earthiness.
Fresh herbs (cilantro and/or mint): Add an herbal lift that brightens the whole dish.
Diced Thai chiles: For a bold, fresh heat punch that you can sprinkle on as much or as little as you like.

Directions

Step 1: In a small bowl, stir together the active dry yeast, sugar, and warm water (about 110°F). Let it sit for 5 minutes until foamy to ensure your yeast is active and ready to work its magic in the dough.

Step 2: In a large bowl, whisk the all-purpose flour, baking powder, baking soda, and sea salt. Add the avocado oil and yeast mixture. Stir to form a rough dough ball, adding a tablespoon or two of water if it feels too dry. Then, transfer the dough to a lightly floured surface for kneading.

Step 3: Knead the dough vigorously for about 5 minutes until it’s smooth and elastic. This step is key in developing the dough’s structure so you end up with those pillowy bao buns you crave.

Step 4: Lightly oil a clean bowl, place your dough inside, cover it, and leave it in a warm spot to rest for 45 minutes. You’ll notice the dough won’t rise dramatically, but this resting period lets it relax and become easy to roll out later.

Step 5: While the dough rests, preheat your oven to 425°F and prepare a parchment-lined baking sheet. Steam the tempeh slices for tenderness as per your usual method or mine, which helps keep them moist throughout baking.

Step 6: In a small bowl, whisk together hoisin sauce, sriracha, grated fresh ginger, and lime zest. Reserve half the sauce for serving, then toss the steamed tempeh in the other half to marinate for about 20 minutes.

Step 7: Arrange the marinated tempeh on the baking sheet and roast it for 10 to 12 minutes, until the edges deepen in color and develop a lovely caramelized crispness. This adds dimension and texture to the filling.

Step 8: Once the dough has rested, turn it out onto a clean surface and roll it into a ¼ inch thick sheet. Use a 3-inch glass or cutter to make circles, placing each one on a 4-inch parchment square on a baking sheet.

Step 9: Brush each circle lightly with avocado oil. Then fold each circle in half and gently press the edges so the buns hold their iconic folded, puffy shape. Cover with plastic wrap and let them rest another hour to puff up nicely.

Step 10: Set up a bamboo steamer over simmering water with at least an inch of water in your pot. Steam the buns in batches for 9 to 11 minutes until beautifully puffy and soft.

Step 11: To assemble, squeeze lime juice over avocado slices, cucumber, and carrot. Fill each warm bao bun with baked tempeh, fresh herbs, veggies, diced chiles, and a drizzle of reserved sauce. Serve immediately with extra lime wedges on the side.

Servings and Timing

This recipe makes 12 steamed bao buns, perfect for sharing with friends or family. Prep time is approximately 2 hours and 15 minutes, mainly due to dough and tempeh resting times, while the cook time is 10 minutes. All together, the total time needed is about 2 hours and 25 minutes, including resting and steaming phases. The resting times are essential to developing the dough’s softness and ensuring the tempeh is deeply flavorful.

How to Serve This Steamed Bao Buns with Marinated Tempeh and Fresh Fixings Recipe

A round, pale yellow steamed bun is open and placed inside a light wooden steamer basket. Inside the bun are four layers: the bottom layer is dark green fresh mint leaves, followed by thinly sliced light green cucumbers, then a dark brown glazed strip of tofu topped with white and black sesame seeds, and thin bright orange carrot sticks with small red chili slices on top. Next to the filled bun are two closed buns stacked on white parchment paper. The basket sits on a white marbled surface, surrounded by lime wedges, cilantro sprigs, red chili peppers, a small wooden dish with black and white sesame seeds, and a white plate with dark blue spots holding sliced cucumber pieces. photo taken with an iphone --ar 4:5 --v 7

When I serve these bao buns, I like to present them on a long platter, each bun bursting with color from the fresh herbs, avocado, and vibrant chili pieces. It’s delightful to watch guests assemble their own, adding as much or as little heat and greenery as they want. I often place extra bowls of herbs and sliced chiles alongside for customization.

This dish pairs wonderfully with light, refreshing sides like a crisp Asian cucumber salad or a simple miso soup to keep the meal balanced and not too heavy. For a drink, I love serving sparkling jasmine tea or a chilled light lager that complements the umami sweetness of the hoisin and tempeh.

These buns are best enjoyed warm right from the steamer. They also make a fun centerpiece for casual weeknight dinners or as an exciting appetizer at gatherings where everyone can mingle and snack as they please. I like to keep portion sizes to one or two buns per person if served alongside substantial sides, but they’re so addictive it’s hard to stop at just one!

Variations

I enjoy experimenting with this Steamed Bao Buns with Marinated Tempeh and Fresh Fixings Recipe by swapping ingredients for different flavors or to suit dietary needs. For example, if you’re gluten-free, you can try a gluten-free flour blend designed for steamed breads—but keep in mind the texture might differ slightly. You can also experiment with other plant proteins like tofu or seitan if tempeh isn’t your favorite.

If you prefer a milder or different flavor profile, swapping out sriracha for a sweet chili sauce or adding a splash of soy sauce or tamari to the marinade can transform the taste. For a smokier note, I sometimes grill the tempeh before marinating. You can also try pan-frying the buns for a crispy exterior instead of steaming, though steaming maintains the classic soft bao texture I love.

For an extra burst of freshness, try adding thinly sliced radishes or pickled vegetables to the fillings. These little tweaks make this recipe endlessly adaptable, so I never get tired of coming back to it and putting my own spin on the flavors and textures.

Storage and Reheating

Storing Leftovers

If you have any leftover buns or marinated tempeh, I recommend storing them separately in airtight containers to maintain their textures. The buns are best kept at room temperature for up to 24 hours or refrigerated for 1 to 2 days. To prevent the buns from drying out in the fridge, wrap them tightly in plastic wrap before placing them in a container.

Freezing

You can absolutely freeze the bao buns if you want to make them ahead. I like to freeze them before steaming by placing the folded dough on parchment squares and flash-freezing them flat on a baking sheet. Once frozen solid, I transfer them to a freezer-safe bag where they can keep for up to a month. When ready to use, let them thaw gently in the fridge overnight, then steam as directed.

Reheating

To reheat, steaming is my go-to method to refresh the bao buns without drying them out or compromising their softness. Avoid microwaving alone, as it can make the buns chewy or tough. If you have an electric steamer or a bamboo steamer, steam them for 5 to 7 minutes until heated through. For the tempeh filling, a quick zap in the microwave or a brief stovetop sauté brings back its caramelized charm.

FAQs

Can I make the bao buns without a bamboo steamer?

Yes! While a bamboo steamer is traditional and gives great results, you can use any steaming setup you have at home. A metal steamer basket or even a colander placed over a pot of simmering water, covered tightly with a lid, works well. Just keep an eye on the water level so it doesn’t boil dry.

Is tempeh the only protein option for the filling?

Not at all. I often substitute tempeh with firm tofu, seitan, or thinly sliced mushrooms for different textures and flavors. Just be sure to marinate and cook them in the same way to keep that rich umami kick that makes this recipe shine.

How long should I knead the bao dough?

About 5 minutes of vigorous kneading on a floured surface is ideal. This develops the gluten network, giving the dough enough strength to puff up nicely while still being tender once steamed.

Can I prepare the tempeh marinade in advance?

Absolutely! Making the hoisin-sriracha marinade ahead of time helps the flavors deepen even more. You can marinate the tempeh for up to 24 hours in the fridge — just keep it covered so the slices stay fresh and juicy.

What if I don’t like spicy food?

That’s easy to adjust! Simply reduce or omit the sriracha and Thai chiles, or swap in a milder chili sauce or a touch of sweet plum sauce. The buns will still be delicious with all the other fresh and savory elements.

Conclusion

I truly hope you give this Steamed Bao Buns with Marinated Tempeh and Fresh Fixings Recipe a try because it’s one of those dishes that brings so much joy to my kitchen and dining table. It’s flavorful, nourishing, and feels a little bit special every time I make it. Plus, it’s a beautiful way to gather around good food, great company, and plenty of smiles. Enjoy every fluffy, saucy, crunchy bite!