Nut-Free Ketoprak
Indulge in the vibrant flavors of Indonesia with this Nut-Free Ketoprak—a delicious twist on the traditional dish that’s perfect for those with nut allergies! This quick and easy recipe is a tantalizing combination of textures, with golden pan-fried tofu, tender rice noodles, and crunchy fresh vegetables like bean sprouts, cabbage, and cucumber. The star of the dish is the creamy sunflower seed butter sauce, infused with coconut milk, zesty lime, fragrant garlic, and a hint of chili for subtle heat. Ready in just 25 minutes, this one-bowl, plant-based meal is as nutritious as it is satisfying. Topped with crispy fried shallots and fresh coriander leaves, this nut-free version of ketoprak is a must-try for anyone craving bold, allergy-friendly, and authentic Southeast Asian flavors! Perfect for weeknight dinners or light lunches, it’s a wholesome recipe that’s sure to impress.
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Recipe Information
Ingredients
- 300 grams Firm tofu
- 100 grams Rice noodles
- 100 grams Cabbage, shredded
- 100 grams Bean sprouts
- 1 Cucumber, julienned
- 5 tablespoons Sunflower seed butter
- 4 tablespoons Coconut milk
- 1 tablespoon Soy sauce
- 1 Lime, juiced
- 2 cloves Garlic, minced
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 3 tablespoons Fried shallots
- 2 tablespoons Coriander leaves, chopped
Instructions
Cut the firm tofu into 1-inch cubes. Heat 2 tablespoons of olive oil in a pan over medium heat. Fry the tofu cubes until golden brown on all sides, about 8-10 minutes. Set them aside on a paper towel to drain excess oil.
Cook the rice noodles according to package instructions. Drain and rinse under cold water. Set aside.
Blanch the bean sprouts and shredded cabbage by boiling them in water for 1 minute and then plunging them into ice-cold water. Drain and set aside.
Prepare the sauce by combining sunflower seed butter, coconut milk, soy sauce, lime juice, minced garlic, chili powder, and salt in a small bowl. Stir until smooth and creamy.
In a large serving bowl, combine the cooked rice noodles, blanched cabbage, bean sprouts, cucumber, and fried tofu.
Pour the sunflower seed butter sauce over the ingredients and toss gently to combine, ensuring everything is evenly coated.
Garnish the dish with fried shallots and chopped coriander leaves before serving.
Serve the Nut-Free Ketoprak immediately, enjoying the blend of flavors and textures.
Nutrition Facts
Calories |
1322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.8 g | 122% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3623 mg | 158% | |
| Total Carbohydrate | 82.4 g | 30% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 24.9 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 667 mg | 51% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1674 mg | 36% | |
*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.
