Spiced Indonesian Tofu Wraps with Basil and Lemongrass

Pepes Tahu Kemangi: Indonesian Spiced Tofu Delight

Ingredients:

• 20 pieces of firm tofu (tahu putih)
• 1 handful of basil leaves (daun kemangi), washed and drained
• Salt to taste
• 1/2 teaspoon chicken bouillon powder (such as Masako)
• Banana leaves (daun pisang), for wrapping
• Toothpicks
• Bay leaves (daun salam), to taste
• 2 stalks lemongrass (serai), white part only, sliced
• For the spice paste (bumbu halus):
  • 10 shallots (bawang merah)
  • 5 cloves garlic (bawang putih)
  • 5 red curly chilies (cabe merah keriting)
  • 5 red bird’s eye chilies (cabe rawit merah)

Instructions:

1. Prepare the Tofu Mixture:

   • Begin by mashing the tofu until it is well crumbled.
   • In a large mixing bowl, combine the mashed tofu with salt, chicken bouillon powder, and the prepared spice paste.
   • Add the basil leaves and mix thoroughly. Adjust the seasoning to taste.

2. Wrap the Tofu:

   • Cut the banana leaves into squares large enough to wrap around the tofu mixture.
   • Place a portion of the tofu mixture in the center of each banana leaf square.
   • Add a few bay leaves and slices of lemongrass on top of the tofu mixture.
   • Fold the banana leaves around the tofu to form a secure packet and fasten with toothpicks to keep everything in place.

3. Steam the Tofu:

   • Arrange the wrapped tofu packets in a steamer.
   • Steam over boiling water for approximately 40 minutes, or until the tofu is cooked through and infused with the flavors.

4. Grill and Serve:

   • Once steamed, the tofu packets can be grilled for additional flavor and texture if desired.
   • To serve, remove the banana leaves and enjoy the Pepes Tahu Kemangi warm.

Enjoy your Pepes Tahu Kemangi as a flavorful and aromatic Indonesian dish that pairs perfectly with steamed rice or as part of a larger meal.