20min 4 ppl
Vegan Pandan-Wrapped Tofu
43 minutes
4 people
Medium31–60 min or 7–12 steps
43 min · 8 steps
Medium: 31–60 min or 7–12 steps
220 kcalper person
Protein 13g
Carbs 9g
Fats 15g
About this dish
Firm tofu marinated in garlic, coriander root and coconut cream is wrapped in fragrant pandan leaves and deep-fried until the leaves crisp. Rich, dairy-free and finished with a sharp lime dip.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Pandan leaveswashed20
- Garlic clovesfinely chopped3
- Coriander rootfinely chopped1 tbsp
- Red Chillifinely sliced1
Plant Proteins
- Firm tofupressed and cut into 3cm cubes500 g
Tins & Jars
- Coconut cream2 tbsp
Dried Goods
- Sugar1 tbsp
Spices & Seasonings
- White pepper0.5 tsp
Oils & Condiments
- Vegetarian oyster sauce2 tbsp
- Light soy sauce1 tbsp
- Vegetable Oilfor deep-frying1 l
- Rice vinegar2 tbsp
Utensils
- Chopping board
- Sharp knife
- Mixing bowl
- Wok
- Slotted spoon
Method
1
Cut the pressed tofu into 3cm cubes and finely chop the garlic and coriander root.
Approx. 6 minutes
2
In a bowl, gently combine the tofu, garlic, coriander root, vegetarian oyster sauce, light soy sauce, coconut cream, sugar and white pepper, and leave to marinate for 20 minutes while you prepare the pandan leaves.
Approx. 5 minutes
3
Rinse the pandan leaves and pat dry.
Approx. 3 minutes
4
Wrap each piece of marinated tofu in a pandan leaf, folding and tucking the end to secure it, to make about 20 parcels.
Approx. 12 minutes
5
Heat the vegetable oil in a wok or large saucepan to 170°C.
Approx. 3 minutes
6
Fry the parcels in batches for 5 minutes per batch, turning once, until the leaves are fragrant and lightly crisp and the tofu is heated through.
Approx. 9 minutes
7
Remove with a slotted spoon and drain on paper towel.
Approx. 2 minutes
8
For the dip, stir together the rice vinegar, sliced chilli and a pinch of sugar in a small bowl. Serve the parcels hot, with the dip alongside.
Approx. 3 minutes
