Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A steamed piece of tofu is displayed in the centre of an opened banana leaf steaming packet. The tofu is formed like a soft dumpling speckled with herbs and spices.

Tofu Pepes (Balinese Steamed Tofu)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Kathryn Alexandre
  • Total Time: 30 minutes
  • Yield: 8 1x
  • Diet: Vegan

Description

Intensely flavourful tofu pepes (steamed tofu). Flavoured with a simple balinese spice mixture and steamed for delicious individual portions.

Ingredients

Units Scale
  • 350g firm tofu, mashed
  • 2 tbsp fried basa bali* (see notes for alternatives)
  • 1 tbsp fresh basa bali*
  • 1/2 tsp salt
  • 1/2 tsp coconut sugar (or palm sugar)
  • 1 long red chilli, deseeded & minced (this is a milder/sweeter chilli)*
  • 1 small green birds eye chilli, deseeded & minced (these are hotter chillies, use less spice if desired)*
  • 4 kaffir lime leaves (optional or use fresh salam/bay leaves)*

*Ingredients you need that are not part of our pantry and freezer tips.

Instructions

  1. Mash the tofu in a bowl with all of the ingredients except the lime or bay leaves. *Omit the chillies if your basa bali already has chillies added. If the mixture seems a little dry you can splash in a tablespoon or two of water to help it hold together (moisture levels in tofu can vary).
  2. For steaming the pepes, cut banana leaves or parchment paper into eight squares at least 6×6 inches. *Do not use wax paper. However, aluminum foil may also be used.
  3. In the centre of the banana leaf or parchment paper square, place half of a kaffir lime leaf or fresh bay leaf. Top the leaf with 1-2 tbsp of the tofu mixture.A grid of four process photos demonstrating how to fold tofu pepes.
  4. Fold the banana leaf or parchment paper to create a little steaming pocket. Reference the photos above for a demonstration. Fold the front and back sides up so the tofu is in the centre (kind of like a taco). Then fold the other sides up and indent them towards the tofu. The sides will now be pinched and you will have created a flap of sorts on each corner. Fold the front flaps forward and the back flaps backward (kind of the opposite of how you would wrap a present). You should now have a little pocket and you can carefully thread a wooden skewer or pick in through the front, across the back, and out through the front about an inch away from the first hole. (I find that bamboo picks are stronger than toothpicks). You can prepare the pepes in advance and refrigerate them at this stage until you are ready to steam and serve them.
  5. Bring about 2 inches of water to a boil in a pot with a steaming basket. Once the water boils, reduce the temperature to a simmer and place the tofu pockets in the steaming basket. Cover and steam for 20 minutes.
  6. These are best enjoyed warm! Remove the skewer and unwrap the pepe. Discard the banana leaf, parchment paper, or aluminum foil and enjoy the steamed tofu!
  7. Refrigerate any leftovers for up to 2 days and steam again for a few minutes to reheat (or enjoy cold).

Notes

Approximate Cost: $4.11 CAD without the basa bali. The basa bali spice paste brings my cost up to about $5.

If you do not have all of the ingredients for my basa bali recipe try to create something similar with what you do have access to. From the ingredients typically in my pantry I would use about half of a medium shallot, 3 cloves of garlic, 1 tbsp fresh ginger, ½ tsp turmeric powder, a bit of salt, white pepper, and a touch of cayenne pepper if I did not have any chillies. You can mince the herbs and add them with the ground spices straight to the tofu mixture or cook the herbs and spices in a touch of oil to release more of their flavour before adding to the tofu. Adding a bit of lemon or lime juice to the tofu will help with a bit of the aroma you would get from the galangal and lemongrass in my basa bali recipe. The flavour will not be exactly the same but you will still make delicious steamed tofu.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Side Dish
  • Method: steamed
  • Cuisine: Indonesian

Find it online: https://tastythriftytimely.com/tofu-pepes-balinese-steamed-tofu/