Indonesian Pepes Tofu with Seasonal Vegetables
A comforting Indonesian dish featuring marinated tofu and seasonal vegetables wrapped in banana leaves, steamed to perfection using a pressure cooker for enhanced flavors. This vegetarian recipe highlights familiar techniques and celebrates authentic Indonesian flavors in a weeknight-friendly preparation.
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Servings
Originally developed for 4 servings.
Ingredient checklist
Method
- 15:00Press the tofu between paper towels or a clean kitchen towel for 15 minutes to remove excess moisture, then cut into 2 cm cubes.
- 05:00Prepare the banana leaves by wiping clean with a damp cloth and warming them over a flame or in hot water until they become pliable.
- No timer neededIn a mixing bowl, combine the sliced shallots, minced garlic, chopped chili, ground turmeric, coriander powder, palm sugar, salt, vegetable oil, and water. Mix well to form a marinade.
- 10:00Add tofu cubes and sliced seasonal vegetables to the bowl and toss gently until evenly coated with the marinade. Let it marinate for 10 minutes.
- No timer neededPlace a banana leaf on a flat surface and spread a small amount of the tofu and vegetable mixture in the center. Add a few basil or kemangi leaves on top if using. Fold the banana leaf to form a tight parcel and secure with kitchen twine or toothpicks if needed. Repeat for remaining parcels.
- No timer neededPour 250 ml (1 cup) water into the bottom of the pressure cooker and place the steaming rack inside. Arrange the banana leaf parcels on the rack without overlapping.
- 15:00Seal the pressure cooker and bring to high pressure over medium heat. Once at pressure, reduce heat to maintain and cook for 15 minutes.
- No timer neededTurn off the heat and allow pressure to release naturally before opening the cooker. Carefully remove the parcels and serve warm.
Chef tips
- If fresh banana leaves are unavailable, use aluminum foil as a substitute but note the flavor difference.
- Always ensure the pressure cooker has enough water before cooking to prevent burning and damage.
- Feel free to adjust the chili amount for desired spice level.
- Use a steamer basket that fits your pressure cooker for best results.
Equipment check
- pressure cooker with steaming rack or basket
- mixing bowl
- knife
- cutting board
- small pan or microwave (to soften banana leaves)
Nutrition per serving
- Calories230
- Protein15 g
- Carbs10 g
- Fat13 g
Tags
Behind the dish.
Overview
Indonesian Pepes Tofu is a delicious and aromatic traditional dish where tofu and fresh seasonal vegetables are marinated in rich spices, wrapped in banana leaves, and then steamed to capture all the authentic flavors. Using a pressure cooker speeds up the steaming process and intensifies the flavors, making it an excellent choice for a flavorful weeknight meal.
Why you’ll love it
- Rich Indonesian flavors packed into a light, healthy vegetarian dish.
- Steaming in banana leaves keeps the tofu moist and infuses a subtle herbal aroma.
- Pressure cooking reduces cooking time without compromising taste or texture.
- Flexible with seasonal vegetables, making it an adaptable dish year-round.
Ingredient notes
- Tofu: Use firm or extra-firm tofu to maintain texture during steaming.
- Banana leaves: Gently wipe clean and briefly warm to make them pliable for wrapping.
- Seasonal vegetables: Choose vegetables like carrots, green beans, and baby corn, sliced thinly for even cooking.
- Spices and herbs: Key Indonesian spices such as turmeric, shallots, garlic, and chili give the dish its signature aroma and warmth.
Serving & storage
Serve Pepes Tofu hot or warm as a main dish with steamed rice or as a side to complement other Indonesian dishes. Leftovers can be refrigerated in an airtight container for up to 2 days. Reheat gently in a steamer or microwave to preserve texture and flavor. Do not store the banana leaves with the leftovers; remove tofu and vegetables before storing.
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