Gluten-Free Ketoprak
Delight in the flavors of Indonesia with our Gluten-Free Ketoprak, a vibrant and healthier twist on the traditional street food classic. This bowl is brimming with rice vermicelli noodles, crispy pan-fried tofu, crunchy bean sprouts, and fresh cucumber slices, all brought to life with a rich, creamy peanut sauce infused with coconut aminos and tamarind paste for a perfect balance of sweet, tangy, and savory flavors. Served alongside crispy rice crackers and finished with a squeeze of fresh lime juice, this gluten-free recipe offers a satisfying blend of textures and bold flavors in every bite. With simple preparation, wholesome ingredients, and vibrant presentation, this dish is a must-try for those seeking Southeast Asian cuisine that's easy to make at home! Perfect for gluten-free diets, vegan-friendly meals, or anyone craving a taste of the tropics.
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Recipe Information
Ingredients
- 200 grams Rice vermicelli noodles
- 300 grams Firm tofu
- 100 grams Bean sprouts
- 1 large Cucumber
- 100 grams Peanut butter
- 2 tablespoons Coconut aminos
- 1 tablespoon Tamarind paste
- 2 cloves Garlic
- 1 piece Red chili
- 0.5 teaspoon Salt
- 1 tablespoon Palm sugar
- 120 milliliters Water
- 2 tablespoons Coconut oil
- 1 piece Lime
- 50 grams Rice crackers
Instructions
Soak the rice vermicelli noodles in a bowl of warm water for 10 minutes, then drain and set aside.
While the noodles are soaking, cut the firm tofu into small cubes.
Heat 1 tablespoon of coconut oil in a frying pan over medium heat. Add the tofu cubes and fry until golden and crispy on all sides, about 8-10 minutes. Remove from the pan and set aside.
In the same pan, use the remaining 1 tablespoon of coconut oil to lightly sauté the bean sprouts for about 2 minutes. Remove from heat and set aside.
Peel and slice the cucumber into thin slices and set aside for serving.
For the peanut sauce, combine peanut butter, coconut aminos, tamarind paste, minced garlic, chopped red chili, salt, palm sugar, and water in a small saucepan.
Cook the sauce over low heat, stirring constantly until the mixture thickens (around 5-7 minutes). Adjust the consistency with more water if needed. Remove from heat.
Assemble the Ketoprak by placing a portion of noodles into each serving bowl. Top with bean sprouts, cucumber slices, and fried tofu.
Drizzle the peanut sauce generously over the top.
Finish by adding a squeeze of fresh lime juice and a side of crispy rice crackers.
Serve immediately and enjoy your gluten-free Ketoprak!
Nutrition Facts
Calories |
2245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.1 g | 123% | |
| Saturated Fat | 35.6 g | 178% | |
| Polyunsaturated Fat | 13.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2089 mg | 91% | |
| Total Carbohydrate | 287.1 g | 104% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 54.0 g | ||
| Protein | 78.5 g | 157% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 675 mg | 52% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2235 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
