Indonesian Pepes Tofu Tomato Parcels

Ingredients

• 350 g firm tofu, crumbled
• 2 parchment sheets
• 1 small tomato, diced
• 1 small shallot, minced
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 1 small red chile, minced
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 tbsp tamari or gluten-free soy sauce
• 2 tbsp chopped basil and cilantro
• 2 cups cooked rice

Steps

1. Heat the oven to 200 C and line a baking tray with parchment. Squeeze excess moisture from the crumbled tofu.
2. Mix tofu with tomato, shallot, garlic, ginger, chile, turmeric, coriander, tamari, and the herbs.
3. Divide the tofu mixture between parchment sheets and fold each into a tightly sealed parcel with room for steam.
4. Bake for 18 to 20 minutes until the filling is piping hot and the tomato has released a savoury juice.
5. Rest the parcels for 2 minutes, then open them carefully away from your face to avoid hot steam.
6. Spoon the tofu mixture and juices over rice and add sambal only after tasting for heat.

Allergen note: Contains soy and peanuts if using peanut garnish. Check sambal labels for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.