| Prep: 30 mins | Cook: 40 mins | Difficulty: Moderate | Serves: 6 |
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Why I Love Indonesian Steamed Tofu in Banana Leaves
Our recipe today, the Steamed Tofu in Banana Leaves, is a delightful journey beyond my habitual New England coasts, delving into the vibrant world of Indonesian cuisine. One might wonder how I, a self-proclaimed seafood lover, came across this gastronomic gem. As is the case with many culinary discoveries, it was a beautiful accident born out of curiosity and the desire to understand diverse food cultures.
Unexpected Tofu Delight
Whether you’re a full-fledged vegetarian, a pescatarian like me, or just an adventurous foodie, the concept of steamed tofu might lack a certain allure at first glance. But trust me, with the Steamed Tofu in Banana Leaves, there’s more than meets the eye. The trio of spiciness from the red chillies, the citrusy tang of lemongrass, and the energizing punch of fresh ginger transforms the otherwise humble tofu into a titillating treat.
The Power of Tradition
The banana leaves in this recipe aren’t just a rustic wrapping; they lend an earthy aroma to the tofu that can’t be achieved by any other means. This art of using banana leaves for cooking is a time-honored tradition in many Southeast Asian countries, including Indonesia. The chef behind this inspiration is none other than William Wongso – an acclaimed Indonesian culinary expert and a strong advocate of traditional cooking methods.
These flavor-packed parcels are reminiscent of the Tamales from Mexican cuisine, even though the ingredients are starkly different. And like Tamales, they make for a perfectly portable snack or appetizer. But pair it with some Peanut Soba Noodle Slaw and you have a hearty meal ready. In fact, the subtle sweetness of brown sugar and coconut milk in the recipe balances the heat and creates a harmonious symphony of flavors that echoes the culinary ethos of Indonesian cuisine.
Yes, it’s neither a lobster roll nor a clam chowder. It doesn’t have the taste of the Atlantic wind nor the comfort of familiar home-cooked meals. But that’s precisely why I love this recipe – it’s an expedition into a different world of taste, a testament to the beauty of culinary diversity, and above all, a delicious and healthy treat for my beloved daughters, Erin and Samantha. After all, the world is our oyster—or in this case, our banana leaf.
What You’ll Need
- 2 lbs firm tofu
- 6 banana leaves, large
- 6 red chillies
- 6 shallots
- 4 cloves garlic
- 2 stalks lemongrass
- 2 inches fresh ginger
- 2 tsp turmeric powder
- 2 tbsp vegetable oil
- Salt, to taste
- 1 tbsp brown sugar
- 1 cup coconut milk
- 6 toothpicks or small skewers
Method
Step One
First, drain the tofu and press it firmly to remove as much water as possible. Cut the tofu into rectangles.
Step Two
Prepare the banana leaves. Lay two leaves flat, overlapping on each other. Place a piece of tofu in the center of each pair of leaves.
Step Three
Grind the red chillies, shallots, garlic, lemongrass, ginger, turmeric powder, and salt to a paste using a mortar and pestle or a food processor.
Step Four
Preheat a pan with 2 tablespoons of vegetable oil. Add the spice paste and sauté until fragrant, about 5 minutes.
Step Five
Add the brown sugar, stirring until it has completely dissolved. Add the coconut milk and stir until the mixture is well combined.
Step Six
Spoon this mixture onto the tofu, spreading it evenly. Fold the banana leaves over to completely encase the tofu, and secure each packet with a toothpick or small skewer.
Step Seven
Steam the packets for 20-30 minutes, or until the tofu is cooked through and has absorbed the flavors of the spice mixture.
Step Eight
Allow the packets to cool for a few minutes before opening. Serve the Steamed Tofu in Banana Leaves warm and enjoy this flavorful dish.
