Spiced Tofu in Banana Leaves (Pepes Tahu) – Vegan

This could be the first time you hear the word “Pepes”. If you googled this word, you will find a Wikipedia article saying that this word means the Indonesian cooking method using banana leaves as a food wrapping. After the wrapping step, the pepes can be steamed, baked, or grilled. The purpose of using banana leaf as a wrapper is to get the special aroma from the burnt banana leaf as it will be infused inside the cooked food. Spiced tofu cooked in banana leaves (or pepes generally) is famous in the West Java region of Indonesia.

There are lots of pepes out there. You can make pepes tahu (tofu), pepes ikan (fish), pepes jamur (mushroom), and many others. In this post, you will learn to make the pepes tahu.

One of the key ingredients in this pepes tahu recipe is DAUN KEMANGI (lemon basil). These leaves have a distinctive feature that will add significant flavor to the dish. You might find it difficult to get if you don’t live in Indonesia. The taste of the pepes will still be good if you omit daun kemangi in the ingredients.

There are a few wrapping techniques for these pepes, and I will show you 2 ways to do that in the step-by-step section. I suggest that you opt for the below because it is easier and will achieve the same result.

Key Ingredients for the Spiced Tofu Cooked in Banana Leaves

1. TOFU. Use the semi-firm tofu for this pepes since it will hold the structure inside the banana leaves and blend nicely with all of the other ingredients;

• SHALLOTS & GARLIC: I read a post on the internet that said garlic and shallots in Indonesian food are like Maradona to soccer: a match made in heaven. I am not a big fan of soccer, but yeah, most Indonesian food indeed uses these two essential ingredients;
• CHILIES: this is optional and can be omitted if you can’t stand spicy food. Otherwise, you can use it as many as you like based on your spicy tolerance (be careful not to burn your tongue tough!);
• FRESH LEMONGRASS: if you have never cooked with lemongrass, this herb imparts a flavor of lemon with hints of ginger. For this pepes tahu recipe, the best way to handle lemongrass is to cut the yellow stalk into 2- to 3-inch lengths and then “bruise” these sections by bending them several times;
• BAY LEAVES (DAUN SALAM): Some blog posts say that salam leaves are different from bay leaves. However, I feel that they can substitute for each other. Salam leaves add a subtle yet unmistakable sweet and savory flavor.
• GREEN ONIONS: A green onion consists of the “white” part near the roots and the “green” leafy part. We will use both since the “white” part has the pungent “onion” flavor and adds fragrance to this pepes tahu. The “green” part is milder and sweeter, which can add texture to the tofu mixture. We sliced the green onions thinly.
• DAUN KEMANGI: This leaf has a lemony scent and is very fragrant. Even though this ingredient is important but you can omit it if it is difficult to get. If you are able to get this leaf, remove the stem from the leaf before starting cooking;
• BANANA LEAVES: an important ingredient to wrap the tofu mixture;
• TOOTHPICKS: fasten the banana leaf together;
• COOKING OIL, SALT, MUSHROOM STOCK.

Let’s Start to Make the Spiced Tofu Cooked in Banana Leaves

TOFU MIXTURE

1. Break the firm tofu into big chunks and put that into a blender. Blend it finely until it reaches the final state in the right image below. The blender that I used is Braun immersion blender (with its 350ml chopper)

2. Combine garlic, shallots, chilies, salt, and mushroom stock in a bowl, then blend it finely using a hand or immersion blender.

3. Sauté the blended mixture (garlic, shallots, and chilies) with lemongrass and bay leaves using medium heat until fragrant and the “garlicky” smells disappear. After that, turn off the heat and put the blended tofu and the sliced green onion into the pan. Mix evenly.

4. Add daun kemangi (kemangi leaves) into the mixture and mix well. Do not remove the lemongrass and/or bay leaves, as we still need them during the baking process. Those two will further enhance the flavor of the pepes.

Pepes Wrapping Technique!

Techniques 1: Take one piece of banana leaf and put the tofu mixture in the center of the leaf side that’s not shiny. Flip one-third of the banana leaf covering the tofu mixture (step 3), then do the same with the other side of the leaf (step 4). The next step will be tricky as each side (top and bottom—step 5) of the banana leaf needs to be folded and fastened with a toothpick.

Technique 2: The early step in Technique 2 is similar to the step in Technique 1 (steps 1 and 2 below). The difference will be in the final step: we don’t need to fold the top and bottom parts of the banana leaf as we directly fastened the side with the toothpick (steps 3 and 4). I would suggest opting for this technique as this is easier.

Bake the Pepes!

1. I baked the pepes tofu in the oven. I used an oven toaster for 5-15 minutes (until it looked burnt like the picture below). If you want to use the regular oven, you can set the temperature at around 100 degrees Celsius.

2. Unwrapped the pepes tofu and enjoy with a bowl of warm rice 🙂

Other recipes that you might love

• Simple and Authentic Sauté Leunca Recipe from West Java
• How to Cook Indonesia Vegan “Chicken” Noodle Soup

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Spiced Tofu in Banana Leaves (Pepes Tahu)

Rating: 5.0/5

( 1 voted )

Serves: 4 Prep Time: 30 Minutes Cooking Time: 1 Hour 1 Hour Nutrition facts: 100 calories 5 fat

Ingredients

• 1 block of tofu, blend them finely

• 1 stalk of fresh lemongrass, cut into 2- to 3-inch lengths, and then “bruise” these sections by bending them several times

• 1 bay leaf / daun salam

• 2 stalks of daun kemangi (remove the stem)

• 2 stalks of green onions, slice them thinly

• 10 pcs banana leaves to wrap the pepes tofu

• 20 toothpicks

• 10 ml cooking oil

Blended Ingredients

• 4 shallots

• 2 cloves garlic

• 5-7 chilies (optional)

• 1 tsp salt

• 1.5 tsp mushroom stock

Instructions

Tofu Mixture

1. Break the firm tofu into big chunks and put that into a blender. Blend it finely.
2. Put garlic, shallots, chilies, salt, and mushroom stock into a bowl, then blend it finely using the hand/immersion blender.
3. Sauté the blended mixture (garlic, shallots, and chilies) together with lemongrass and bay leaves using medium heat until fragrant and the “garlicky” smells disappear. After that, turn off the heat and put the blended tofu and the sliced green onion into the pan. Mix evenly.
4. Add daun kemangi (kemangi leaves) to the mixture and mix well. Do not remove the lemongrass and/or bay leaves, as we still need them during the baking process. Those two will further enhance the flavor of the pepes.

Pepes Wrapping Techniques (choose either one of the below)

• Techniques 1: Take one piece of banana leaf and put the tofu mixture in the center of the leaf side that’s not shiny. Flip one-third of the banana leaf covering the tofu mixture (step 3), then do the same with the other side of the leaf (step 4). The next step will be tricky as each side (top and bottom—step 5) of the banana leaf needs to be folded and fastened with a toothpick.
• Technique 2: The early step in Technique 2 is similar to the step in Technique 1 (steps 1 and 2 below). The difference will be in the final step: we don’t need to fold the top and bottom parts of the banana leaf as we directly fastened the side with the toothpick (steps 3 and 4). I would suggest opting for this technique as this is easier.'

Baked the Pepes

1. I baked the pepes tofu in the oven. I used an oven toaster for 5-15 minutes (until it looked burnt like the picture below). If you want to use the regular oven, you can set the temperature at around 100 degrees Celsius.
2. Unwrapped the pepes tofu and enjoy with a bowl of warm rice 

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