To make the tempeh, break the tempeh block in to small chunks (¼ cm pieces) and set aside.
Combine the tamari, maple, hoisin sauce, Chinese five spice, freshly finely- grated ginger and sesame oil in a bowl and stir to combine. Stir in the tempeh and set aside.
To prepare the bao buns, fill a saucepan (sized to fit your steamer) with 1-2 inches of water. Bring the water to a simmer and place a steamer basket on top of the saucepan. Place the bao buns in the steamer and steam, with the lid on, for around 7 minutes or until the buns are soft and fluffy.
While the buns are steaming, heat the peanut oil in a medium skillet or pan over medium heat. Add the tempeh and marinade and cook, stirring frequently, for 5 - 6 minutes or until the tempeh is cooked through. Remove from the heat.
Combine the coriander, cabbage, chilli and sliced scallions in a small bowl and toss with a few drops of sesame oil.
To assemble the vegan bao burgers, remove the steamed buns from the steamer basket and carefully slice in half keeping the bun intact. Add a good amount of the coriander/cabbage salad, followed by the peking tempeh. Serve with additional chopped chilli (optional) and additional hoisin sauce.