Tofu Cooked in Banana Leaves

Pan-fried tofu and vegetables are thickened in coconut milk, wrapped in banana leaves, steamed, and finished on the grill.

Vegetarian Vegan Gluten Free Tofu Steamed

Estimated Nutrition

Calories

276.1

kcal / serving

1656.4 kcal total

Carbs

37.4g

per serving

224.5 g total

Fat

9.7g

per serving

58.2 g total

Protein

10.6g

per serving

63.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

GrainsCereals

200

Rice Flour

LegumesPulses

500

Tofu

Firm, thickly sliced

Liquids

100

Coconut Milk

NutsSeeds

clove

Garlic

Finely chopped

stalk

Lemongrass

Tough outer leaves removed, chopped

leaf

Basil

Fresh

piece

Salt

To taste

piece

Black Pepper

Freshly ground, to taste

OilsFats

tbsp

Vegetable Oil

For frying

Other

piece

Banana Leaves

For wrapping

Vegetables

piece

Aubergine

Chopped

piece

Red Pepper

Seeds removed, chopped

piece

Spring Onion

Chopped

piece

Chilli

Seeds removed, finely chopped

piece

Shallot

Peeled, finely chopped

Method

Fry tofu slices in vegetable oil for 2-3 minutes per side until golden-brown and drain.

Fry aubergine for 3-4 minutes, then add pepper and spring onions and cook for 2-3 minutes.

Boil coconut milk in a heavy pan, then stir in rice flour to thicken.

Mix the tofu, vegetables, and remaining aromatics into the coconut mixture and season.

Spoon mixture into banana leaves, roll tightly, and seal with wooden skewers.

Steam parcels for 15-20 minutes and briefly brown on a hot grill before serving.