Ingredients with Measurements:
- 1 block of firm tofu, drained and cut into small cubes
- 2 tablespoons of grated ginger
- 2 cloves of garlic, minced
- 1 red chili pepper, sliced
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 tablespoon of vegetable oil
- 1 tablespoon of tamarind paste
- 1 tablespoon of water
- 4 pieces of banana leaves, cut into 8-inch squares
Special equipment needed:
- Steamer basket
- Food processor or mortar and pestle
Step-by-step instructions:
1. In a food processor or mortar and pestle, grind the ginger, garlic, chili pepper, salt, and sugar into a paste.
2. In a pan, heat the vegetable oil over medium heat. Add the paste and sauté for 2-3 minutes until fragrant.
3. Add the tofu cubes to the pan and stir well to coat them with the paste. Cook for 2-3 minutes until the tofu is slightly browned.
4. In a small bowl, mix the tamarind paste and water until well combined.
5. Add the tamarind mixture to the pan and stir well. Cook for another 2-3 minutes until the sauce thickens and coats the tofu.
6. Preheat the steamer basket over medium heat.
7. Place 2 tablespoons of the tofu mixture onto each banana leaf square. Fold the leaf to enclose the tofu mixture and secure with toothpicks.
8. Place the banana leaf packets in the steamer basket and steam for 10-15 minutes until the tofu is cooked through.
9. Serve hot with rice.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 120
Total fat: 7g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 590mg
Total carbohydrate: 11g
Dietary fiber: 2g
Total sugars: 5g
Protein: 6g
Substitutions for ingredients:
- Tofu can be substituted with tempeh or seitan.
- Tamarind paste can be substituted with lime juice or vinegar.
Variations:
- Add vegetables such as carrots, bell peppers, or spinach to the tofu mixture.
- Use different types of chili peppers for varying levels of spiciness.
- Add coconut milk to the sauce for a creamier texture.
Tips and tricks:
- Make sure to drain the tofu well to prevent excess moisture.
- Banana leaves can be found in Asian grocery stores or online.
- Toothpicks can be soaked in water for 10 minutes before use to prevent burning.
Storage instructions:
Leftover tofu botok can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, steam the leftover tofu botok for 5-7 minutes until heated through.
Presentation ideas:
Serve the tofu botok on a platter with additional banana leaves for decoration.
Garnishes:
Garnish with sliced scallions or cilantro.
Pairings:
Serve with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
Stir-fried bok choy or green beans.
Troubleshooting advice:
- If the tofu mixture is too dry, add a splash of water or vegetable broth.
- If the banana leaves are too stiff, soften them by briefly steaming or microwaving them.
Food safety advice:
Make sure to wash the banana leaves thoroughly before use.
Food history:
Tofu botok is a traditional Indonesian dish that originated in Java. It is typically made with fish or chicken, but this vegetarian version uses tofu as a protein source.
Flavor profiles:
The tofu botok has a spicy and tangy flavor from the ginger, chili pepper, and tamarind paste.
Serving suggestions:
Serve the tofu botok as a main dish for lunch or dinner. It can also be served as an appetizer or snack.
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Region: Indonesian