Low Sodium Ketoprak
Discover a healthier twist on a traditional Indonesian street food with this Low Sodium Ketoprak recipe, perfect for those seeking vibrant flavors without compromising on health. Packed with wholesome ingredients like golden pan-fried firm tofu, tender rice vermicelli noodles, crisp bean sprouts, and refreshing cucumber slices, this dish is crowned with a creamy, aromatic peanut sauce made from unsalted roasted peanuts, tamarind pulp, and fresh chilies. The sauce’s natural sweetness from palm sugar and a zesty lime garnish bring balance to every bite. In just 35 minutes, this nutrient-rich, low-sodium version of Ketoprak offers an authentic taste of Indonesia that’s also heart-healthy and ideal for those watching their salt intake. Perfectly customizable and served fresh, it’s a quick, flavorful meal your whole family will love.
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Recipe Information
Ingredients
- 300 grams Firm tofu
- 100 grams Rice vermicelli noodles
- 150 grams Bean sprouts
- 1 medium Cucumber
- 3 pieces Garlic cloves
- 150 grams Unsalted roasted peanuts
- 2 tablespoons Tamarind pulp
- 2 tablespoons Palm sugar
- 100 ml Water
- 2 pieces Fresh red chilies
- 1 piece Lime
- 2 tablespoons Fresh coriander
Instructions
Begin by preparing the tofu. Cut the tofu into small cubes and gently pat them dry with a paper towel.
In a non-stick skillet, cook the tofu over medium heat until golden brown on all sides. This should take about 4-5 minutes.
While the tofu is cooking, bring a medium pot of water to a boil and cook the rice vermicelli noodles according to package instructions, usually 3-5 minutes. Once cooked, drain and set aside.
Prepare the peanut sauce by grinding the unsalted roasted peanuts in a food processor until smooth.
Add chopped garlic, fresh chilies, tamarind pulp, palm sugar, and water to the food processor. Blend again until the mixture becomes a well-blended paste.
Transfer the peanut paste to a small saucepan and heat over low heat, stirring occasionally until it thickens slightly. Remove from heat and set aside.
Wash the bean sprouts and set them aside. Wash, peel, and thinly slice the cucumber.
For the final assembly, divide the rice noodles among four serving plates. Top each plate with bean sprouts, sliced cucumber, and cooked tofu.
Pour the warm peanut sauce over the top of each serving.
Garnish with freshly chopped coriander leaves and a squeeze of fresh lime juice.
Serve immediately and enjoy your Low Sodium Ketoprak!
Nutrition Facts
Calories |
1782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.6 g | 116% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 101 mg | 4% | |
| Total Carbohydrate | 190.0 g | 69% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 59.1 g | ||
| Protein | 84.7 g | 169% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 730 mg | 56% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 2776 mg | 59% | |
*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.
