Korean BBQ Tempeh Bao Buns

It’s always nice to find something different to make and eat and these Bao buns are not only fun to make but they taste amazing.

With lockdown extended and many people still at home this is a great opportunity to get creative for bakes that take a little more time to prepare as we would normally find ourselves strapped for time and these kind of baking activities get put to the back burner.

Okay so you can pick up a Bao Bun kit at the supermarket but where would the fun be in that.

Using simple Ingredients, this is a great recipe to try out and don’t worry if you don’t have all the ingredients, be creative, mix it up and use what you have.

Of course flour is limited but if you were one of the lucky ones that managed to get some then your are laughing. I’ve not tried it with whole meal flour but I would think this may give a heavy dense consistency in the bun so although I always suggest avoiding processed white flours, on this occasion it’s a must. But like with everything, occasionally these things are okay and it’s not like we would eat them everyday…well maybe!!!

Anyway, I’ll leave you with the recipe and hope you have fun with them.

Processed with Focos

Bao buns

300g plain flour

8g fast action yeast

1 tsp salt

2 tbsp extra virgin olive oil

2 tsp maple syrup

Approx 250-300ml warm water

1 1/2 tsp baking powder

Add the flour, yeast, maple syrup and salt in a large bowl making sure not to put the salt and yeast together as the salt will kill the yeast.

Add the warm water and extra virgin olive oil to the bowl and stir together to form a dough. 

Tip the dough out onto a work top and knead together, dusting lightly with extra flour as needed to prevent it sticking to the surface. Knead for about 10 minutes – until it becomes smooth and stretchy. 

You can of course use a stand mixer with the dough hook fitted to knead it if you’d like.

Add a little olive oil into the bowl. Place the dough in and turn to coat with oil. Cover with a clean tea towel and leave somewhere warm for 1 hour to rise until doubled in volume 

Once the dough has risen, place onto your work surface and pat out into a large rectangle. Sprinkle with the baking powder over the top of the dough, roll it up into a sausage and then knead for 5 more minutes so the baking powder is well incorporated.

Divide the dough into 12 equal pieces. Shape each of these into balls, dusting

Now cut 12 squares of baking paper, about 10cm squared

With each ball of dough, roll it into an oval approx 10 x 12cm, Brush the surface of each with a little olive oil. Fold each oval in half to get a half-moon shape and then place onto the individual squares of baking paper.

Leave this to rise for another  20 minutes

Place a couple of the buns into a bamboo steamer or a normal steamer  making sure not to squash them so keep them separate. 

Bring a pan to the boil over a medium heat then lower the bamboo steamer in, or normal steamer covering it with its lid And steam for 6 minutes.

Rremove from the steamer so you can steam the next batch,

Eat the buns nice and warm and you can freeze these as well just make sure to steam them for a couple of minutes.


1 block plant powder tempeh cut into strips (1/2 cm thick)

3 tbsp tamari or soy sauce

4-5 tbsp maple syrup

4 tsp Korean chilli sauce 

2 cm fresh ginger

1cm chilli chopped


To Make the sauce

In a food processor add the tamari, maple syrup, ginger, chilli sauce, chilli and add a little water until you get a smooth and runny consistency. (You can of course replace the chilli sauce with a nut butter to give a more satay flavour) 

Use half the mixture to coat the tempeh and pan fry until nice golden and then place the tempeh into the remaining sauce to coat and become nice and sticky 

Add these tempeh strips along with chopped avocado, pepper, carrot and Courgette to your Bao buns and sprinkle with sesame seeds.

Processed with Focos