Pepes Tahu

Pepes Tahu (Steamed Spiced Tofu in Banana Leaves)

A classic Sundanese vegan dish from West Java, Pepes Tahu features crumbled tofu seasoned with aromatic herbs and spices, wrapped tightly in banana leaves and steamed until fragrant. The banana leaf imparts a subtle, grassy aroma that defines the dish.

Prep

20 min

Cook

25 min

Total

45 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •400 g (14 oz) firm tofu, drained well
• •4 whole banana leaves, softened over a flame for flexibility; substitute with parchment paper if unavailable
• •60 g (2 oz) long beans (yardlong beans), finely sliced; or green beans
• •1 whole large tomato, diced
• •2 whole red bird's eye chilies, sliced; adjust to taste
• •3 cloves shallots, roughly chopped
• •2 cloves garlic, roughly chopped
• •1 tsp ground coriander
• •1 tsp salt, or to taste
• •0.5 tsp sugar, palm sugar preferred
• •1 tsp lime juice, fresh
• •15 ml (1 tbsp) water, to help bind
• •4 whole toothpicks or small skewers, to secure parcels

Steps

1. 1 Prepare the banana leaves: pass each leaf briefly over an open flame or hot pan for a few seconds until pliable and bright green. Cut into rectangles roughly 20 cm (8 in) wide. Wipe clean with a dry cloth.
2. 2 Crumble the drained tofu into a bowl using your hands or a fork; you want a coarse, uneven texture with some small chunks remaining.
3. 3 Add the shallots, garlic, ground coriander, salt, sugar, lime juice, and water to the tofu. Mix gently by hand until just combined; do not overwork.
4. 4 Fold in the sliced long beans, diced tomato, and sliced chilies.
5. 5 Place about 90 g (a generous 1/3 cup) of the tofu mixture onto the center of each banana leaf rectangle. Shape into a small log or flat patty.
6. 6 Fold the banana leaf over the filling to enclose it completely, then fold the sides in like a parcel. Secure with toothpicks or small skewers so the parcel stays closed during steaming.
7. 7 Prepare a steamer with water and bring it to a vigorous boil over high heat.
8. 8 Arrange the parcels in the steamer basket, seam-side up. If stacking, separate layers with extra banana leaf to prevent sticking.
9. 9 Steam for 20 to 25 minutes, until the parcels are hot through and the tofu is firm to the touch; the banana leaf will darken and the aroma will be fragrant.
10. 10 Remove from the steamer and let rest 2 minutes before opening. Serve warm, straight from the leaf, traditionally with steamed rice and sambal terasi.