1-Let’s dive into the fun part actually making these bao buns: Start by combining the yeast, sugar, and warm water in a bowl; let it sit for 5 minutes until it gets nice and foamy. This step wakes up the yeast and sets the stage for that fluffy texture we all love.

2-Next, in a large bowl, mix the flour, baking powder, baking soda, and salt together. Add the avocado oil and the yeast mixture, then stir everything until you form a rough dough ball. Now, knead this dough on a floured surface for about 5 minutes until it’s smooth and elastic it’s like giving it a good workout to make it perfect.

3-Once that’s done, place the dough in an oiled bowl, cover it up, and let it rise in a warm spot for 45 minutes. While that’s happening, preheat your oven to 425°F (220°C) and get the tempeh ready by steaming it first, then marinating it with half of the hoisin sauce, sriracha, ginger, and lime zest mixture for 20 minutes. After that, bake the tempeh for 10-12 minutes until the edges turn a golden brown.

4-Shaping and Steaming the Buns: Roll out the dough to about ¼ inch thick and cut it into 3-inch circles. Place each circle on a parchment square, brush with a bit of oil, and gently fold them in half. Cover these and let them rise for another hour until they’re slightly puffy.

5-To finish, steam the buns on their parchment in a bamboo steamer or something simple like a colander over simmering water for 9-11 minutes. Finally, assemble by adding the tempeh, toppings like avocado slices and fresh herbs, a drizzle of the reserved sauce, and a squeeze of lime juice. The total time for all this is around 2 hours and 25 minutes, but trust me, it’s worth every minute.