Tofu in banana leaf Vegan recipe

Tofu in banana leaf

Cook 1 hr 15 mins
Serves 2

Using banana leaf imparts a wonderful tea-leaf like scent to the tofu during the cooking process. The tofu is gently steamed in the leaf and the oil and herbs give a lovely fresh herby flavour.

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396g pack Cauldron Organic Tofu, drained and pressed as per pack instructions for 30 minutes, cut into 10cm x 1/2cm pieces
1 tbsp light soy sauce
1 clove of garlic
2 tbsp coriander
½ tsp black pepper
3 stalks of lemongrass
6 basil leaves
2 cm root ginger
6 tbsp vegetable stock
2 banana leaves, cut into 4 if necessary – greaseproof paper or foil can be used in place if banana leaves are unavailable
150g wild rice mix, cooked as per pack instructions

For the Sauce:
50ml lime juice
50ml light soy sauce
2 tbsp maple syrup
1/2 red chilli
2 cloves of garlic
1/2 tbsp coriander


  1. Blitz the soy sauce, garlic, coriander, black pepper, lemongrass, basil, ginger and stock until a paste is formed.
  2. Take a slice of tofu and coat generously with the paste sandwich a second piece on top and then coat this with a layer of paste. Repeat with the remaining tofu and paste. Wrap in the banana leaf, sealing the edges with cocktail sticks if necessary to make sure there is a tight enough seal to keep the juices in during cooking.
  3. Preheat the oven to 220°C/425°F/Gas mark 7 and cook for 10-15 minutes or grill for 4 minutes on each side. To serve, remove from the leaf and turn upside down.
  4. To make the dipping sauce, blitz all the ingredients together until smooth. Open the banana leaf and serve the tofu with the rice.