Description
Discover the delightful fusion of East meets West in these Zesty Tempeh-Stuffed Bao Buns. Filled with marinated tempeh, drizzled with hoisin and sriracha, and topped with fresh herbs and vegetables, this dish offers a symphony of flavors. Ideal for vegans and food lovers alike, it’s a gourmet adventure in every bite.
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, cucumber, carrot, fresh cilantro, mint, diced Thai chiles
Instructions
Make the bao buns: Combine yeast, sugar, and warm water in a small bowl; set aside for 5 minutes until foamy. In a large bowl, mix flour, baking powder, baking soda, and salt. Add avocado oil and yeast mixture, mixing to form a dough. Knead on a floured surface for 5 minutes, then let rise in a warm place for 45 minutes.
Prepare the tempeh filling: Preheat oven to 425°F. Marinate steamed tempeh in hoisin, sriracha, ginger, and lime zest for 20 minutes. Bake on a lined sheet for 10-12 minutes.
Shape and steam the buns: Roll dough to ¼ inch thickness, cut circles, and fold with oil-brushed tops. Let rest, then steam over simmering water for 9-11 minutes.
Assemble: Add lime juice to avocado and vegetables. Place tempeh, veggies, and herbs in each bun. Serve with sauce and lime.
- Prep Time: 35 minutes
- Cook Time: 55 minutes