Pepes Tahu Kemangi (Steamed Basil Tofu in Banana Leaves)

Ingredients

• 800 g Silken tofu (Two 400 g boxes, drained and crumbled until smooth)
• 30 g Kemangi (Thai basil) leaves (Fresh, washed and roughly chopped)
• 5 pieces Red chilies (keriting) (Seeds removed for mild heat; keep seeds for spicier version)
• 10 cloves Red shallots (Peeled)
• 3 cloves Garlic (Peeled)
• 3 pieces Candlenut (kemiri) (Raw, can be toasted lightly)
• 2 finger‑length pieces Fresh turmeric (Peeled and sliced)
• 0.5 fruit Tomato (Seeds removed, diced)
• 1 piece Egg (Beaten, acts as a binder)
• 1 tablespoon Salt (Divided; half added during sauté, half later)
• 0.25 tablespoon Sugar (Quarter tablespoon)
• 1.5 tablespoons Chicken stock powder (Half added early, half after mixing tofu)
• 1 teaspoon Ground white pepper
• 2 tablespoons Cooking oil (For sautéing the spice paste)
• 9 large leaves Banana leaves (Cleaned and softened over flame; 5 large and 4 small parcels)
• 2 stalks Lemongrass (serai) (Bruised and cut into 2‑inch pieces)
• 2 leaves Bay leaves (daun salam)
• as needed Toothpicks (For sealing parcels)
• 2 tablespoons Water (For blending the spice paste)

Instructions

1. Crush the tofu

   Drain the silken tofu, then mash it with a fork or in a mortar until it becomes a very smooth, almost liquid paste.

   Time: PT5M

2. Prep aromatics

   Rinse and roughly chop the red chilies, red shallots, garlic, candlenuts, and fresh turmeric.

   Time: PT5M

3. Blend spice paste

   Place the chopped aromatics into a food processor, add 2 Tbsp water, and pulse until you reach a smooth or slightly coarse paste, according to your texture preference.

   Time: PT3M

4. Sauté the paste

   Heat 2 Tbsp oil in a skillet over medium heat. Add the blended paste and stir‑fry until the oil separates from the aromatics and the raw smell disappears (about 7 minutes).

   Time: PT7M

   Temperature: Medium heat (≈150°C)

5. Season and add tomato

   Add ½ Tbsp salt, ¼ Tbsp sugar, ½ Tbsp chicken stock powder, and 1 tsp ground white pepper. Stir for 2 minutes, then add the diced tomato (seeds removed) and cook another 2 minutes until the tomato softens.

   Time: PT4M

   Temperature: Medium heat (≈150°C)

6. Combine tofu and egg

   Transfer the sautéed spice mixture into the bowl with the mashed tofu. Add the beaten egg and mix thoroughly until the egg is fully incorporated and the mixture is uniform.

   Time: PT4M

7. Final seasoning

   Taste the combined mixture. Add the remaining ½ Tbsp salt and 1 Tbsp chicken stock powder if needed, then stir for another 2 minutes.

   Time: PT2M

8. Soften banana leaves

   Pass each banana leaf quickly over an open flame, turning it until it becomes pliable and its color deepens slightly. Wipe with a clean cloth to remove excess moisture.

   Time: PT5M

   Temperature: Open flame

9. Prepare aromatics for wrapping

   Bruise the lemongrass stalks with the back of a knife and cut into 2‑inch pieces. Separate the bay leaves.

   Time: PT2M

10. Assemble the parcels

    Lay a softened banana leaf flat. Place a piece of bruised lemongrass and a bay leaf in the center, add a generous scoop of the tofu mixture, and sprinkle fresh kemangi leaves on top. Fold the sides over, then fold the ends, and secure with a toothpick.

    Time: PT10M

11. Steam the parcels

    Arrange the wrapped parcels in a steamer basket. Bring water to a rolling boil, then steam for 22 minutes (or 20‑25 minutes) until the banana leaves turn a deep brownish‑gold and the tofu is firm to the touch.

    Time: PT22M

    Temperature: 100°C (steam)

12. Optional quick pan‑fry

    If you prefer a slightly crisp exterior, heat a non‑stick pan over medium‑high heat (≈180°C) and lightly sear each parcel for 1‑2 minutes per side.

    Time: PT3M

    Temperature: Medium‑high heat (≈180°C)

13. Serve

    Unwrap the parcels, arrange on a serving plate, and enjoy while hot with steamed rice, fried chicken or ikan asin, and kerupuk.

    Time: PT2M

Nutrition Facts

Calories

400

Protein

32g

Carbohydrates

4g

Fat

23g

Fiber

2g