Fruity bao burger with sweet and spicy fried tempeh
Steamed yeast bun filled with sweet and spicy fried tempeh, Chinese cabbage, pineapple and peanut sauce

For the tempeh:
- 400 g tempeh (e.g. from Nagel)
- 50 g ginger
- 2 tbsp. coconut flower syrup
- 1/2 tbsp. sriracha sauce
- 4 tbsp. psoy sauce
- 3 tbsp. lime juice
- 4 tbsp. sesame oil
- 400 g flour, type 405
- 1/2 tsp. salt
- 1/2 cube fresh yeast
- 2 tbsp. sugar
- 250 ml natural rice milk, lukewarm
- 1/4 fresh pineapple
- 1 thick carrot
- 200 g Chinese cabbage
- 100 ml rice wine
- 1 tsp. sugar
- 1 red onion
- 1 bunch coriander
- 100 g (vegan) mayonnaise
- 80 g salted peanut