- 6 Frozen Bao Buns
- 2 Tablespoons Oil (I use Avocado Oil)
- 8 ounces, sliced Tempeh
- 0.5 cup Hoisin Sauce
- 2, thinly sliced Carrots
- 1, thinly sliced English Cucumber
- 1 cup Rice Vinegar
- 0.5 teaspoon Sea Salt
- for garnish Fresh Cilantro
- to drizzle Chili Garlic Oil
These sweet and spicy tempeh boa buns are my vegan version of the Thai beef bao buns.
Both the flavor and textures in this dish are amazing which makes you wanting more!
Since this dish is meat-free, the tempeh is quickly pan-fired then seasoned with hoisin sauce.
Hoisin sauce is a sweet sauce that is very fragrant and commonly used in Cantonese cuisine as a glaze, to stir fry, or as a dipping sauce.
Tempeh is one of my favorite plant protein ingredients and is made from fermented soybeans, various beans, and/or whole grains.
It is a very versatile ingredient and can take on any flavor. It has a dry and firm but chewy texture and a slightly nutty taste.
Tempeh is high in protein, prebiotics, and a wide array of vitamins and minerals. Since it’s fermented, it is also great for gut microbiota.
For added color and crunch, these bao buns are topped with quick pickled vegetables.
Thinly sliced carrots and cucumber are pickled in rice vinegar and sea salt.
Through this pickling process, the vegetables retain their color and crunch!
For garnish, I love adding fresh cilantro and it’s a must to add a drizzle of chili oil for that hint of spiciness.
You can use homemade chili garlic oil or your favorite store bought product.
Make the Quick Pickled Vegetables
Make the pickled vegetables by adding the thinly sliced carrots and cucumber to a bowl with rice vinegar and salt. Mix to combine then cover and set aside while you cook.
Steam the Boa Buns
Using a steamer basket, steam the bao buns according the package directions.
Cook The Tempeh
Assemble & Serve