Tofu Pepes with Kemangi is a beloved Javanese specialty that wraps spiced tofu and fresh basil leaves in fragrant banana leaves before steaming. Its tender texture and aromatic notes make it an ideal dish for cozy family meals or as a light snack. The combination of lemongrass-scented tofu, earthy spices and bright kemangi (Thai basil) delivers a uniquely balanced flavor that will delight both kitchen beginners and seasoned home cooks.
Equipment Needed (Optionally, you can look for similar alternatives)
1. Steamer or large pot with steaming rack
2. Mixing bowl
3. Fork for mashing tofu
4. Sharp knife and cutting board
5. Banana leaves or foil sheets for wrapping
6. Toothpicks or kitchen twine
Ingredients needed to make pepes (2-3 portions depending on the size and your creativity in wrapping it)
1. 100 grams white tofu, drained and patted dry
2. One egg
3. Three shallots, peeled
4. Three garlic cloves, peeled
5. Two candlenuts (kemiri)
6. Two thumb-sized pieces galangal (lengkuas), peeled
7. Two thumb-sized pieces kencur, peeled
8. Two red curly chilies (cabai merah keriting)
9. Two red bird’s eye chilies (cabai rawit merah)
10. One teaspoon salt, adjust to taste
11. Quarter teaspoon chicken-style seasoning powder (optional)
12. One tablespoon dried shrimp (ebi), ground to a fine powder
13. Three sprigs kemangi, leaves only
14. Sliced scallion for garnish, optional
15. Banana leaves, cleaned and briefly heated or wilted
Cooking Steps
1. Prepare the spice paste by blending shallots, garlic, candlenuts, galangal, kencur, red chilies and bird’s eye chilies until smooth, then set aside.
2. In a mixing bowl press the tofu with a fork until roughly broken into pieces, add the spice paste and stir so every bit of tofu is well coated.
3. Sprinkle in the ground ebi then gently fold in the kemangi leaves and the egg, season with salt and chicken-style powder, taste and adjust if needed.
4. Cut banana leaves into six-inch squares then place two to three tablespoons of the tofu mixture in the center of each leaf, top with one bird’s eye chili for extra kick, wrap neatly and secure with a toothpick or kitchen twine.
5. Steam the parcels over boiling water for about 20 minutes until set and fragrant, remove from heat and let rest briefly before unwrapping.
Tips and Variations
- To make it gluten-free skip the chicken-style powder or use a certified gluten-free seasoning
- For a lighter version swap the egg for a tablespoon of coconut milk and a teaspoon of ground chia seeds
- Store any cooled leftovers wrapped in plastic wrap in the refrigerator for up to three days, reheat by steaming for five minutes
- Substitute banana leaves with lightly oiled aluminum foil if unavailable, though the aroma will differ slightly
This Fragrant Banana Leaf Tofu Pepes recipe brings traditional Indonesian flavors into your home kitchen with ease. Give it a try for your next family gathering or weekend cooking project, and discover how simple ingredients can create an unforgettable, aromatic treat. Enjoy your cooking adventure and share your results with friends and family, selamat menikmati!
