Sweet and Spicy Tempeh Bao Buns

Sweet and Spicy Tempeh Bao Buns

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
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

Sweet and Spicy Tempeh Bao Buns

  • 30 Minutes
  • Serves 6
  • Easy




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

While the bao buns steam, heat a large skillet on medium heat then add cooking oil and sliced tempeh.

Cook for a couple of minutes on each side then the hoisin sauce. Using tongs, coat the tempeh in the sauce.


Assemble & Serve

Fill the boa buns with the tempeh and sauce followed by pickled vegetables.

Garnish with cilantro and add a drizzle of chili oil.


Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

Herby Tofu Skewers with French Green Beans
Flax Seed Basil Pesto Pasta
Herby Tofu Skewers with French Green Beans
Flax Seed Basil Pesto Pasta

Add Your Comment