Ingredients with Measurements:
- 1 block of firm tofu (14 oz)
- 1 cup of grated coconut
- 2 shallots, finely chopped
- 2 cloves of garlic, finely chopped
- 2 red chilies, finely chopped
- 1 tsp of salt
- 1 tsp of sugar
- 1 tsp of tamarind paste
- 1 tsp of shrimp paste
- 1 cup of water
- Banana leaves (for wrapping)
Special equipment needed:
- Mortar and pestle (or food processor)
- Steamer
Step-by-step instructions:
1. Cut the tofu into small cubes and set aside.
2. In a mortar or food processor, grind the grated coconut, shallots, garlic, and red chilies into a paste.
3. In a pan, heat the coconut paste over medium heat and add the salt, sugar, tamarind paste, shrimp paste, and water. Stir well and cook until the mixture thickens.
4. Add the tofu cubes to the pan and mix well until the tofu is coated with the coconut mixture.
5. Cut the banana leaves into squares and place a spoonful of the tofu mixture in the center of each leaf.
6. Fold the leaf to wrap the tofu mixture and secure with toothpicks.
7. Steam the wrapped tofu for 10-15 minutes until cooked through.
8. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Steamer temperature: Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 200
Fat: 12g
Protein: 8g
Carbohydrates: 18g
Fiber: 3g
Sugar: 6g
Sodium: 600mg
Substitutions for ingredients:
- Firm tofu can be substituted with tempeh or chicken.
- Grated coconut can be substituted with desiccated coconut.
- Red chilies can be substituted with chili flakes or cayenne pepper.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add vegetables such as carrots, green beans, or spinach to the tofu mixture.
- Use different types of protein such as shrimp or fish.
- Add peanuts or cashews for extra crunch.
Tips and tricks:
- Make sure the banana leaves are soft and pliable before wrapping the tofu mixture.
- Use toothpicks to secure the banana leaves and prevent the tofu mixture from falling out.
- Serve with a side of sambal (spicy sauce) for extra flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a steamer for 5-10 minutes until heated through.
Presentation ideas:
Serve the Buntil Tahu on a platter with the banana leaves still intact for a rustic presentation.
Garnishes:
Garnish with chopped cilantro or scallions for extra color and flavor.
Pairings:
Buntil Tahu pairs well with steamed rice and a side of vegetables such as stir-fried bok choy or green beans.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Sambal (spicy sauce)
Troubleshooting advice:
- If the tofu mixture is too dry, add a splash of water to the pan to loosen it up.
- If the banana leaves are too stiff, steam them for a few minutes to soften them up.
Food safety advice:
- Make sure the tofu is cooked through before serving.
- Use clean utensils and surfaces when handling food.
Food history:
Buntil Tahu is a traditional Indonesian dish that originated in Java. It is typically served as a snack or appetizer.
Flavor profiles:
Buntil Tahu has a savory and slightly sweet flavor with a hint of spiciness from the chilies.
Serving suggestions:
Serve Buntil Tahu as an appetizer or snack at a party or gathering.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian