← Nouns Cooking · Plant-Based

Ingredients

• 200 g Tempeh, cut into 8 thin slabs
• 8 Steamed bao buns (ready-made, frozen)
• 1 tbsp neutral oil
• 4 tbsp Hoisin sauce
• 1 tbsp Sriracha
• 1 tsp fresh ginger, finely grated
• 1 Lime, zest of half, rest cut into wedges
• ½ Cucumber, cut into thin batons
• 1 Carrot, cut into thin matchsticks
• 2 Spring onion, shredded
• 1 handful coriander and mint leaves
• 2 tbsp Peanuts, roasted and chopped (optional)

Method

1. Steam the tempeh slabs over simmering water for 10 min. This softens them and helps the glaze soak in.
2. Mix the hoisin, sriracha, ginger and lime zest in a small bowl.
3. Heat the oil in a non-stick frying pan over medium-high heat and fry the tempeh for 2–3 min a side until golden. Turn the heat down to low, spoon over the hoisin mix and turn the slabs until thickly glazed and sticky, about 1 minute.
4. Meanwhile, steam the bao buns from frozen following the packet, usually 6–8 min, until puffed and soft right through.
5. Open each bun, tuck in a slab of tempeh with some cucumber, carrot, spring onion and herbs, and finish with peanuts, if using, and a squeeze of lime.

Tips

• Most hoisin sauces are vegan but contain wheat, so this isn't gluten-free. The peanut garnish is optional for nut allergies.
• No ready-made buns? Soft flour tortillas or lettuce cups make a quick swap. Some bao buns contain milk powder, so check the label to keep them vegan.

Sources

Written in our own words after cross-checking these recipes:

Love and Lemons Lazy Cat Kitchen