Indonesian Spiced Tofu Pepes with Thai Basil and Lemongrass

Pepes Tahu Makyuuuss Recipe

Ingredients:

• 10 pieces of tofu (any variety will work)
• 2 large eggs
• 2 bunches of Thai basil (daun kemangi)
• 10 pieces of kaffir lime leaves (daun salam)
• 2 stalks of lemongrass, cut into pieces
• Banana leaves for wrapping

For the Spice Paste:

• 5 shallots
• 4 cloves of garlic
• 5 red chilies
• 10 bird’s eye chilies

Instructions:

1. Prepare the Spice Paste: Begin by blending or grinding the shallots, garlic, red chilies, and bird’s eye chilies into a smooth paste. You can use a mortar and pestle or a blender for this step.

2. Prepare the Tofu Mixture: Using a fork, crumble the tofu into a large mixing bowl. Add the freshly ground spice paste to the tofu, mixing thoroughly to combine the flavors.

3. Combine Ingredients: Incorporate the eggs, Thai basil leaves, kaffir lime leaves, and lemongrass pieces into the tofu mixture. Season with salt and seasoning to taste. Adjust the seasoning as needed until the mixture is flavorful.

4. Wrap and Steam: Cut the banana leaves into large squares. Place a portion of the tofu mixture onto each piece of banana leaf and wrap them securely. Steam the wrapped tofu parcels in a steamer or a pot with a steaming rack for 30 minutes.

5. Pan-Fry the Pepes Tahu: Once steamed, carefully unwrap the tofu parcels. Heat a non-stick skillet over medium heat and add 1 teaspoon of oil. Pan-fry the tofu parcels until they are golden and slightly crispy on the outside, turning as needed to ensure even cooking.

6. Serve: Enjoy the pepes tahu warm, as a delicious side dish or main course.

This recipe brings together the fragrant and spicy notes of Indonesian cuisine with a hearty tofu base, perfect for a satisfying meal.