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.
Advert
Cook mode
Keep everything you need at arm’s reach - scaled servings, tidy checklists, and timers that stay on task.
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.
Advert
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.
Ingredients
- 400 g (14 oz) firm tofutofu, cut into 2 cm cubes
- 4 large banana leaves, softenedbanana leaves, for wrapping
- 150 g (1 cup) sliced seasonal vegetablesseasonal vegetables (e.g., carrots, green beans, baby corn)
- 3 shallots, slicedshallots
- 2 cloves garlic, mincedgarlic
- 1 red chili, deseeded and choppedred chili
- 1 tsp ground turmericground turmeric
- 1 tsp coriander powdercoriander powder
- 1 tsp palm sugar (or brown sugar)palm sugar
- 1/2 tsp saltsalt, or to taste
- 1 tbsp vegetable oilvegetable oil
- 2 tbsp waterwater
- Fresh basil or kemangi leavesfresh basil or kemangi leaves (optional)
Advert
Equipment
- 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
Step-by-step
Step 1
Press the tofu between paper towels or a clean kitchen towel for 15 minutes to remove excess moisture, then cut into 2 cm cubes.Step 2
Prepare the banana leaves by wiping clean with a damp cloth and warming them over a flame or in hot water until they become pliable.Step 3
In 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.Step 4
Add tofu cubes and sliced seasonal vegetables to the bowl and toss gently until evenly coated with the marinade. Let it marinate for 10 minutes.Step 5
Place 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.Step 6
Pour 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.Step 7
Seal the pressure cooker and bring to high pressure over medium heat. Once at pressure, reduce heat to maintain and cook for 15 minutes.Step 8
Turn off the heat and allow pressure to release naturally before opening the cooker. Carefully remove the parcels and serve warm.
Advert
Tags
Advert
Related recipes
Indonesian Chicken Stew with Seasonal Vegetables
A comforting Indonesian-inspired chicken stew, gently simmered with seasonal vegetables and traditional spices, showcasing tender poultry and vibrant flavors perfect for a weeknight meal.
Indonesian Steamed Fish with Tamarind and Seasonal Vegetables
A delicate and aromatic steamed fish dish inspired by traditional Indonesian flavors, featuring tamarind-infused broth and a vibrant medley of seasonal vegetables. Slow-steamed to preserve the natural flavors and nutrients, this recipe offers a healthy, flavorful weeknight meal that highlights the freshness of the season and authentic Indonesian culinary techniques.
Indonesian Bakso Skillet Supper with Seasonal Greens
A comforting Indonesian-inspired skillet supper featuring bakso-style pork meatballs cooked in a pressure cooker with vibrant seasonal greens. This dish highlights traditional flavors with a focus on approachable cooking techniques, perfect for a weeknight meal.