Soy-Free Ketoprak
Discover the vibrant flavors of this **Soy-Free Ketoprak**, a plant-based twist on the beloved Indonesian street food! Perfect for those seeking a soy-free alternative, this recipe features tender rice noodles, crisp fresh vegetables like cucumber, carrots, and cabbage, and protein-packed chickpea tofu, all brought together with a luscious peanut sauce made from creamy coconut milk, garlic, and a hint of zesty lime. Blanched bean sprouts add a delightful crunch, while fried shallots provide the perfect finishing touch. This quick and easy 30-minute dish is not only delicious but also gluten-free, vegan, and ideal for lunch or a light dinner. Serve this wholesome, flavorful meal warm with an optional touch of chili for heat and a squeeze of lime for that final burst of flavor!
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Recipe Information
Ingredients
- 200 grams Rice noodles
- 1 medium, sliced Cucumber
- 100 grams Bean sprouts
- 1 medium, julienned Carrots
- 100 grams, thinly sliced Cabbage
- 200 grams, cubed Firm tofu (soy-free, e.g., chickpea tofu)
- 100 grams Peanut butter
- 150 ml Coconut milk
- 2 tablespoons Lime juice
- 2 cloves, minced Garlic
- 2 tablespoons, grated Palm sugar
- 1 teaspoon Salt
- 1 small, finely chopped (optional) Red chili pepper
- 3 tablespoons Fried shallots
- 60 ml Water
Instructions
Begin by soaking the rice noodles in hot water for 8-10 minutes until they are soft, then drain and set aside.
While the noodles are soaking, prepare the vegetables: slice the cucumber, julienne the carrot, and thinly slice the cabbage.
Blanch the bean sprouts by dipping them in boiling water for 1 minute, then plunge into ice water to stop the cooking process, and set aside.
In a small saucepan over medium heat, combine peanut butter, coconut milk, lime juice, minced garlic, palm sugar, salt, red chili pepper (if using), and water. Stir continuously until the sauce is smooth and warm.
Heat a non-stick pan over medium heat and fry the cubed firm tofu until golden brown on all sides, then remove from the pan and set aside.
To serve, arrange the rice noodles, fresh vegetables, and tofu in individual serving plates or bowls.
Drizzle the warm peanut sauce over the top of each serving.
Garnish with a generous sprinkle of fried shallots before serving.
Enjoy your soy-free ketoprak with a squeeze of fresh lime if desired.
Nutrition Facts
Calories |
1301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.6 g | 84% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 12.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3002 mg | 131% | |
| Total Carbohydrate | 152.5 g | 55% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 61.2 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 254 mg | 20% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2191 mg | 47% | |
*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.
