Baked Banana Leaf

Baked Banana Leaf is a fragrant and delicious vegan Thai dish that combines a medley of vegetables and aromatic spices, all steamed together in a banana leaf, creating a unique flavor infusion. This dish is not only visually appealing but also healthy and comforting, perfect for any meal.

Ingredients

• Banana leaves - 2 large pieces (about 30 cm x 30 cm)
• Cooked jasmine rice - 150 grams
• Coconut milk - 100 ml
• Tofu - 200 grams, firm, cubed
• Bell pepper - 1 medium, sliced
• Carrot - 1 medium, julienned
• Zucchini - 1 medium, sliced
• Thai basil - 10 grams, chopped
• Soy sauce - 2 tablespoons
• Lime juice - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Chili paste - 1 teaspoon (adjust for spice preference)
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat the oven to 180°C (350°F).
2. If necessary, soften the banana leaves by briefly passing them over an open flame or steaming them until pliable.
3. In a bowl, mix the cubed tofu, bell pepper, carrot, zucchini, garlic, ginger, soy sauce, lime juice, chili paste, salt, and black pepper until well combined.
4. Lay one piece of banana leaf flat on a clean surface, and spoon half of the cooked jasmine rice in the center, spreading it slightly.
5. Top the rice with half of the tofu and vegetable mixture, then drizzle half of the coconut milk over it.
6. Sprinkle half of the chopped Thai basil on top, then fold the banana leaf over the filling to create a parcel, securing it with kitchen twine or toothpicks.
7. Repeat the process with the second piece of banana leaf and the remaining ingredients.
8. Place both parcels on a baking sheet and bake in the preheated oven for 25-30 minutes.
9. Remove from the oven, let cool slightly, then unwrap and serve warm.

Nutrition

• Calories: 420
• Protein: 15 g
• Carbs: 54 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 550 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 9 g
• Unsaturated Fat: 5 g
• Water: 0.25 L

Health Benefits

• Rich in fiber from vegetables, aiding digestion.
• Contains antioxidants and anti-inflammatory properties from ginger and garlic.

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