Vegan Otah
Vegan Otah
Ingredients
For the Rempah (Spice Paste)
- 20 g dried chilies, soaked in hot water
- 15 g fresh red chilies
- 15 g shallots
- 10 g garlic
- 10 g galangal
- 10 g ginger
- 10 g fresh turmeric
- 1 stalk lemongrass, white part only
- 1 teaspoon vegan belacan
For the Otah Mixture
- 150 g firm tofu, pressed to remove excess water
- 50 g silken tofu
- 50 g fresh soybeans
- 50 ml water
- 1 tablespoon cornstarch
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1/4 cup coconut milk
- 1/4 cup kaffir lime leaves, thinly sliced
For Cooking
- as needed banana leaves, for wrapping, optional
- 1 tablespoon vegetable oil, for pan-frying, optional
Instructions
- 1
Soak the 20g dried chilies in hot water until they are softened. This usually takes about 15-20 minutes.
⏱️ 20 min
- 2
Combine the soaked dried chilies, 15g fresh red chilies, 15g shallots, 10g garlic, 10g galangal, 10g ginger, 10g fresh turmeric, the white part of 1 stalk lemongrass, and 1 teaspoon vegan belacan in a blender or food processor.
⏱️ 5 min
- 3
Blend all ingredients until a smooth paste is formed. This is your rempah. Set aside.
⏱️ 5 min
- 4
Press the 150g firm tofu to remove as much excess water as possible. You can do this by wrapping it in a clean cloth and placing a heavy object on top for at least 15 minutes.
⏱️ 15 min
- 5
Blend the 50g fresh soybeans with 50ml water until a smooth liquid or paste is formed.
⏱️ 5 min
- 6
In a large mixing bowl, combine the pressed 150g firm tofu, 50g silken tofu, the blended fresh soybeans, 1 tablespoon cornstarch, 1 tablespoon sugar, 1 teaspoon salt, 1/2 teaspoon white pepper, 1/4 cup coconut milk, and all of the prepared rempah.
⏱️ 5 min
- 7
Mix all the ingredients thoroughly until well combined and the mixture has a consistent texture.
⏱️ 5 min
- 8
Add the 1/4 cup thinly sliced kaffir lime leaves to the mixture. Mix again until the kaffir lime leaves are evenly distributed.
⏱️ 2 min
- 9
If using banana leaves, briefly run them over an open flame or dip them in hot water until they soften. This makes them more pliable for wrapping.
⏱️ 3 min
- 10
Take a spoonful of the otah mixture and place it onto a softened banana leaf. Fold the banana leaf to create a neat packet. You can secure it with a toothpick if desired.
⏱️ 5 min
- 11
Place the wrapped otah packets in a steamer. Steam for 10-15 minutes until cooked through.
⏱️ 15 min
- 12
For a slightly charred and smoky flavor (optional), heat 1 tablespoon vegetable oil in a pan over medium heat. Once hot, pan-fry the steamed otah packets for a few minutes on each side until they are lightly browned and fragrant.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Vegan Otah
For the Rempah (Spice Paste)
- 20 g dried chilies, soaked in hot water
- 15 g fresh red chilies
- 15 g shallots
- 10 g garlic
- 10 g galangal
- 10 g ginger
- 10 g fresh turmeric
- 1 stalk lemongrass, white part only
- 1 teaspoon vegan belacan
For the Otah Mixture
- 150 g firm tofu, pressed to remove excess water
- 50 g silken tofu
- 50 g fresh soybeans
- 50 ml water
- 1 tablespoon cornstarch
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1/4 cup coconut milk
- 1/4 cup kaffir lime leaves, thinly sliced
For Cooking
- as needed banana leaves, for wrapping, optional
- 1 tablespoon vegetable oil, for pan-frying, optional
Instructions
- 1
Soak the 20g dried chilies in hot water until they are softened. This usually takes about 15-20 minutes.
⏱️ 20 min - 2
Combine the soaked dried chilies, 15g fresh red chilies, 15g shallots, 10g garlic, 10g galangal, 10g ginger, 10g fresh turmeric, the white part of 1 stalk lemongrass, and 1 teaspoon vegan belacan in a blender or food processor.
⏱️ 5 min - 3
Blend all ingredients until a smooth paste is formed. This is your rempah. Set aside.
⏱️ 5 min - 4
Press the 150g firm tofu to remove as much excess water as possible. You can do this by wrapping it in a clean cloth and placing a heavy object on top for at least 15 minutes.
⏱️ 15 min - 5
Blend the 50g fresh soybeans with 50ml water until a smooth liquid or paste is formed.
⏱️ 5 min - 6
In a large mixing bowl, combine the pressed 150g firm tofu, 50g silken tofu, the blended fresh soybeans, 1 tablespoon cornstarch, 1 tablespoon sugar, 1 teaspoon salt, 1/2 teaspoon white pepper, 1/4 cup coconut milk, and all of the prepared rempah.
⏱️ 5 min - 7
Mix all the ingredients thoroughly until well combined and the mixture has a consistent texture.
⏱️ 5 min - 8
Add the 1/4 cup thinly sliced kaffir lime leaves to the mixture. Mix again until the kaffir lime leaves are evenly distributed.
⏱️ 2 min - 9
If using banana leaves, briefly run them over an open flame or dip them in hot water until they soften. This makes them more pliable for wrapping.
⏱️ 3 min - 10
Take a spoonful of the otah mixture and place it onto a softened banana leaf. Fold the banana leaf to create a neat packet. You can secure it with a toothpick if desired.
⏱️ 5 min - 11
Place the wrapped otah packets in a steamer. Steam for 10-15 minutes until cooked through.
⏱️ 15 min - 12
For a slightly charred and smoky flavor (optional), heat 1 tablespoon vegetable oil in a pan over medium heat. Once hot, pan-fry the steamed otah packets for a few minutes on each side until they are lightly browned and fragrant.
⏱️ 10 min