Tempeh, The Authentic Way | Tempeh History

Korean Tempeh Bao Buns

Serves 4

Takes 15 mins

or 1.30 hrs (if using ready made bao buns)

  • Bao buns
  • 300g plain flour
  • 8g fast action yeast
  • 1 tsp salt
  • 2 tbsp extra virgin olive oil
  • 2 tsp maple syrup
  • 250-300ml warm water
  • 1 1/2 tsp baking powder
  • Alternatively, you could buy ready-made plant based bao buns
  • Tempeh and drizzle
  • 1 pack Original Plant Power Tempeh
  • 3 tbsp tamari or soy sauce
  • 4-5 tbsp maple syrup
  • 4 tsp Korean chilli sauce
  • 1 tbsp fresh ginger
  • 1 cm chilli chopped
  • Water
  • Garnish
  • Sliced avocado
  • Sliced pepper
  • Sliced carrot
  • Sesame seeds

To make the bao buns

  1. Mix the flour, yeast, maple syrup and salt in a large bowl. Avoid adding the salt and yeast together as the salt will kill the yeast.
  2. Add the warm water and extra virgin olive oil to the bowl and stir together to form a dough.
  3. Tip the dough out onto a work surface and knead together, dusting lightly with extra flour as needed to prevent it sticking to the surface. Knead for about 10 minutes until the dough becomes smooth and stretchy. Alternatively, you could use a stand mixer with the dough hook fitted to knead if available.
  4. Add a little olive oil into the bowl. Place the dough back into the bowl 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.
  5. Once the dough has risen, place onto your work surface and pat out into a large rectangle. Sprinkle 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.
  6. Divide the dough into 12 equal pieces and shape each of these into balls.
  7. Cut 12 squares of baking paper, each about 10 cm x 10 cm.
  8. Roll each ball of dough into an oval shape approximately 10 cm x 12 cm. 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 these to rise for another 20 minutes.
  9. Place a couple of the buns into a bamboo steamer or a normal steamer, making sure to keep them separate and not to squash them.
  10. Bring a pan of water to the boil over a medium heat, then lower the steamer in, covering it with its lid and steam for 6 minutes. Remove the buns from the steamer and repeat with the next batch.
  11. The buns are best eaten warm, however you can freeze these as well, just make sure to steam them for a couple of minutes.

Recipe created by Nourish Flourish Nutrition
www.nourishflourishnutrition.co.uk/

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