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Pepes Tahu Recipe

Pepes Tahu

pepes tahu.

spiced tofu in banana leaves

a vegetarian recipe inspired by the flavours of Indonesia

food
indonesia

take a moment.

The term ‘pepes’ is an Indonesian cooking method that uses banana leaves to wrap food in a similar way to foil or baking paper. This traditional technique originates from West Java but is widely used across the country as a simple way of enhancing the flavour of spices through steaming or baking.

In the tropics, these leaves grow in abundance and can be easily cut off any banana tree, making it a cost effective way of cooking whilst naturally reducing waste. If this isn’t an option for you, the good news is that they can now be easily found in your local asian grocer often in the freezer section.

I’ve adapted slightly one of my favourite recipes. It uses tofu as the base ingredient mixed with staple Indonesian spices such as turmeric, chilli, lemongrass, basil and fresh lime leaves. Its light, fresh and packed full of flavour. It is best enjoyed with a side of red rice, steamed vegetables, grilled pineapple and of course a generous serving of home made ‘sambal’ (aka chilli sauce)

the recipe.

pepes tahu

spiced tofu in banana leaves

serves 2

Ingredients

  • 200g of firm tofu
  • 1 egg
  • 2 large banana leaves, washed & cut into 4 equal pieces with stalks removed
  • 8 toothpicks
  • 1 stalk of lemongrass, bruised and roughly chopped
  • a small handful of fresh basil leaves (thai or normal)
  • 3 fresh kaffir lime leaves

‘BUMBU’ spice paste ingredients

  • 1-2 fresh chilli’s (I used dried this time)
  • 2 shallots chopped
  • 2 gloves of garlic lightly crushed
  • 3 candlenuts
  • 1 tbsp of turmeric
  • 1 tsp of coriander seeds
  • 1 tbsp of water
  • salt & pepper to taste

instructions

  1. Preheat the oven to 180c and prepare a tray lined with baking paper
  2. Start by roughly chopping the shallots and crushing the garlic with the back of your knife discarding the skin
  3. Add together with the remaining spice paste ingredients into a blender with 1 tbsp of water until a smooth thick fragrant paste forms
  4. Wash and pat dry the firm tofu with paper towel to remove any water. In a mixing bowl, crumble by hand until you get a similar texture to breadcrumbs. Add in the spice paste with 3 finely chopped kaffir lime leaves until thoroughly mixed through.
  5. Whisk 1 egg and add to the mixture and add a pinch of salt/pepper and set aside
  6. Prepare your banana leaves in either 4 large pieces (my leaves were small so I had 8 more narrow pieces) with stalks removed and discarded
  7. Divide the tofu mixture in 4 equal portions and add to the centre of the leaf, sprinkling on top a few fresh basil leaves and a couple of pieces of the lemongrass.
  8. Roll the leaves tightly to form a small parcel and close each end like you would a small present, securing it with a tooth pick. The leaves can be quite delicate and crack unexpectedly so take your time and keep laying with more leaves if you need.
  9. Once you have your 4 parcels ready, add them to the lined tray and bake for 20 minutes at 180-200c
  10. Serve immediately with red rice and steamed vegetables, remove the toothpicks and enjoy straight out of the banana leaf

notes

  • The spice mix can be prepared the day before and mixed through the tofu overnight in a sealed container in the fridge
  • When handling the leaves be sure to give them a good wash before hand. You’ll note that they are quite waxy which makes them quite strong and waterproof. They can crack quite easily so be sure to be careful when folding.
  • Banana leaves can be replaced with foil or baking paper
  • Candlenuts are a staple in Indonesian cooking, if you have a hard time finding these they can be replaced with either skinless almonds or cashews
  • I chose to bake the parcels in the oven however you can also steam for 30 minutes on medium heat
  • My favourite way to enjoy this dish is with a side of red rice, mixed steamed vegetables such as bok choy, chinese cabbage, green beans and will often add in shredded raw carrot, or sprouts depending on what I have available. I love it with a touch of grilled pineapple and a lot of chilli.

PEPES TAHU

SPICED TOFU IN BANANA LEAVES