1-Combine yeast, sugar, and warm water in a small bowl and let it sit until foamy (about 5-10 minutes).

2-In a large bowl, mix flour, baking powder, baking soda, and salt. Add avocado oil and the yeast mixture, mixing to form a rough dough ball. Add additional water by the tablespoon if the dough is too dry.

3-Knead dough on a floured surface until smooth and elastic, about 5 minutes.

4-Let the dough rise in a warm place for 45 minutes until doubled in size.

5-For the filling, preheat the oven to 425°F (220°C). Steam tempeh slices, then marinate them in a mixture of hoisin sauce, sriracha, grated ginger, and lime zest for 20 minutes.

6-Bake tempeh on a parchment-lined baking sheet for 10 to 12 minutes until browned.

7-Roll out the dough to ¼ inch (0.6 cm) thickness on a floured surface. Cut 3-inch (7.5 cm) circles and place each on small parchment squares. Brush each circle with avocado oil, fold in half gently, and let the buns rest covered for 1 hour until puffed.

8-Steam buns on parchment paper in a bamboo steamer over simmering water for 9 to 11 minutes.

9-Assemble buns by filling them with baked tempeh, avocado slices, vegetables, fresh herbs, diced chiles, and a squeeze of lime juice. Serve with extra sauce on the side.