Ingredients
- 400 g (14 oz) firm tofu, mashed
- 2 cloves garlic, minced
- 3 shallots, thinly sliced
- 2 red chilies, thinly sliced (optional for spice)
- 1 small tomato, diced
- 1 stalk lemongrass, finely sliced (white part only)
- 1/2 tsp ground coriander
- 1/4 tsp turmeric powder
- Salt & pepper to taste
- 1 egg (to bind)
- 1 handful fresh basil leaves (e.g., Thai basil)
- 2–3 kaffir lime leaves, finely sliced (optional)
- Banana leaves (or foil as alternative), for wrapping
- Toothpicks or string, to secure wraps
Instructions
- Prepare banana leaves by cutting into rectangular sheets (about 8×10 inches) and softening them over a flame or in hot water so they’re flexible.
- In a mixing bowl, combine mashed tofu, garlic, shallots, chili, tomato, lemongrass, coriander, turmeric, salt, pepper, and egg. Mix until well combined.
- Stir in basil leaves and kaffir lime leaves, if using.
- Place 2–3 tablespoons of the tofu mixture in the center of a banana leaf sheet. Fold the sides over to make a parcel and secure both ends with toothpicks.
- Steam the parcels over medium heat for 20–25 minutes, or until firm and fragrant.
- Optional: For added flavor, grill or pan-sear the steamed parcels briefly to lightly char the banana leaves.
- Serve hot with rice and sambal!
Let me know if you’d like a version with different herbs or plant-based egg substitute!