Baked Seasoned Tofu with Mushroom (Pepes Tahu-Jamur Panggang)

Tuesday, February 26, 2008

Instead of steaming it, I baked it to make it easier and yes less tools to wash.

- 4 blocks of medium firm tofu
- 1 can of mushroom, slice into small pieces
- 2 green onion, chop thinly
- 5 cloves of small red onion
- 6 cloves of garlic
- 8 chili paddy or bird's eye chili
- 1 lemon grass, cut into 3cm in length
- 6 Indonesian bay leaves
- a bunch of lemon basil leaves
- 2 eggs
- 1 tsp ground white pepper
- salt
- sugar

In a chopper, chop garlic, red onion and chili. Put it aside.
In a mixing bowl, place tofu and crush it with fork. Add chopped garlic-onion-chili, pepper, salt, sugar and eggs, mix it well. Add basil leaves, green onion and sliced mushroom, mix it well.
Use aluminum foil to replace banana leaves as wrapper. Form a container-like cube out of the aluminum foil. Place 1 bay leaf at the bottom and then 3 Tbsp of the seasoned tofu mix on top of it. Add 1 cut of lemon grass on top of tofu mix.
Do it again and again until all of the tofu mix placed nicely inside the aluminum foil cube.
Put all of them on an aluminum tray and bake it for 45 minutes at 350F.


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