1-First, combine the dough ingredients in a bowl. Mix 2 teaspoons active dry yeast, 2 tablespoons sugar, and ½ cup plus 2 tablespoons warm water (110°F) until it bubbles. Then add 2½ cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, 2 teaspoons salt, and ¼ cup avocado oil to form a smooth dough. Knead it for about 10 minutes until it’s elastic, then let it rise in a warm spot for 45 minutes.

2-Next, prepare the filling. Slice 8 ounces of tempeh into 12 strips and steam them. In another bowl, whisk 6 tablespoons hoisin sauce, 3 tablespoons sriracha, 1 teaspoon grated fresh ginger, and 1 teaspoon lime zest to make the sauce. Reserve half for later, toss the rest with the tempeh, and let it marinate for 20 minutes. Bake the tempeh at 425°F for 10-12 minutes until the edges brown, adding a nice crunch to your buns.

3-After the dough rises, roll it out to ¼ inch thickness and cut into 3-inch circles. Brush each with oil, fold in half to form buns, and let them rise for 1 hour until puffy. Steam each bun on its parchment square in a bamboo steamer over simmering water for 9-11 minutes until they’re nicely puffed. For dietary changes, like gluten-free options, adjust as needed to keep things light and airy.

4-To assemble, fill the steamed buns with the baked tempeh, drizzle with the reserved sauce, and top with avocado slices, sliced cucumber or carrot, fresh herbs like cilantro or mint, diced Thai chiles, and a squeeze of lime juice.