Silken tofu is coated with a zingy and herbal Indonesian marinade and grilled in banana leaves to seal in the flavour.
Indonesian herb marinade
1. Prepare the ingredients
Place the tofu on a flat plate and refrigerate. Wash the basil and set aside. Wash and cut the tomatoes into 4 round slices. Cut the lemon into wedges. Combine the Indonesian herb marinade and half a lemon's juice (optional) in a mixing bowl. Set aside.
2. Blanch the banana leaves
Set a pot of water to boil. Flash blanch each banana leaf in the boiling water for 2-3 seconds. Pat the leaves dry with a paper towel.
3. Assemble the tofu packets
Spread a banana leaf out on a flat surface. Add a teaspoon of the marinade from #1 and place a slice of tofu on top of it. Spread another spoonful of marinade evenly over the tofu. Place a basil leaf and a tomato slice on top. Fold the banana leaf over to tightly seal the packet. Repeat for all tofu pieces.
4. Grill the tofu and serve
Heat canola oil on medium heat in a non-stick pan. Grill the closed tofu packets together for 2 minutes, carefully flipping in between with the help of a flat spoon or tongs. It's okay if some of the marinade comes out of the packets! Gently transfer the packets to a plate and serve hot.