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 the 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 activation.
- Prepare the dough: In a large bowl, mix together all-purpose flour, baking powder, baking soda, and sea salt. Add the avocado oil and the activated yeast mixture. Stir to combine until a rough ball forms. If the dough feels too dry, add 1 to 2 tablespoons more water. Transfer the dough to a lightly floured surface.
- Knead the dough: Vigorously knead the dough on the floured surface for about 5 minutes until smooth and elastic, ensuring good gluten development for a soft, fluffy bun.
- Proof the dough: Lightly oil the inside of a clean bowl and place the kneaded dough inside. Cover the bowl and set it aside in a warm place. Let the dough rest and rise for 45 minutes; note it will not rise as much as traditional yeasted doughs.
- Prepare the 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, and toss the remaining half with the steamed tempeh. Let marinate for 20 minutes.
- Bake the tempeh: Place the marinated tempeh strips on the prepared baking sheet and bake in the preheated oven for 10 to 12 minutes until the edges are browned and slightly caramelized.
- Shape the 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 out evenly to about ¼ inch thickness. Using a 3-inch glass, cut out circles from the dough and place each on the parchment squares.
- Form the buns: Brush the tops of each dough circle lightly with oil. Fold each circle in half gently, pressing down just enough to ensure the halves stick together but maintain a puffy shape. Cover the buns with plastic wrap and let them 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 the buns in the steamer (including the parchment squares to prevent sticking). Cover and steam the buns for 9 to 11 minutes until puffed and cooked through. Work in batches if necessary.
- Assemble the bao: Squeeze fresh lime juice over avocado slices, cucumber, and carrot. To assemble, open each steamed bun and fill with baked tempeh slices, spooning some reserved sauce over the tempeh. Add avocado, fresh veggies, herbs like cilantro or mint, and diced Thai chiles for heat. Serve immediately with remaining sauce and lime wedges on the side.
Notes
- Ensure the water for activating yeast is warm but not hot (around 110°F) to avoid killing the yeast.
- Tempeh steaming before baking helps remove bitterness and softens it for better texture.
- Bamboo steamers are traditional and help maintain moisture; alternatives include a metal steamer basket.
- Adjust the amount of sriracha or Thai chiles to control the spiciness of the filling.
- Store leftover steamed buns in an airtight container; reheat by steaming for best texture.
- Prep Time: 2 hours 15 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Steaming
- Cuisine: Asian
- Diet: Vegan
