Vegan Ketoprak
Discover the vibrant flavors of *Vegan Ketoprak*, a plant-based twist on the classic Indonesian street food! This refreshing dish features golden pan-fried tofu, tender rice vermicelli noodles, crisp bean sprouts, and crunchy cucumber slices, all brought together with a rich, creamy peanut sauce infused with coconut milk, garlic, and a hint of red chili for a touch of heat. Topped with fragrant fried shallots and optional fresh cilantro, this wholesome recipe is perfect for a quick weeknight dinner or a crowd-pleasing appetizer. Ready in just 35 minutes, this vegan and gluten-free option is an irresistible combination of textures and flavors, with bright notes of lime juice and a satisfying balance of savory and sweet. Serve it with a drizzle of white vinegar on the side for an authentic tangy twist to elevate your Ketoprak experience!
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Recipe Information
Ingredients
- 250 grams Firm tofu
- 100 grams Rice vermicelli noodles
- 100 grams Bean sprouts
- 1 medium Cucumber, thinly sliced
- 4 tablespoons Peanut butter, unsweetened
- 100 ml Coconut milk
- 2 cloves Garlic cloves, minced
- 1 medium Shallot, minced
- 1 Red chili, finely chopped
- 2 tablespoons Soy sauce
- 1 tablespoon Lime juice
- 1 tablespoon Palm sugar or coconut sugar
- 0.5 teaspoon Salt
- 2 tablespoons Fried shallots
- 2 tablespoons Fresh cilantro, chopped (optional)
- 2 tablespoons Vegetable oil
- 1 tablespoon White vinegar
Instructions
Prepare the tofu by pressing it for 10 minutes to remove excess moisture. Cut into 1-inch cubes.
Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add the tofu cubes and cook until all sides are golden brown, about 6-8 minutes. Remove from pan and set aside.
Cook the rice vermicelli noodles according to the package instructions. Drain and set aside.
Blanch the bean sprouts in boiling water for 2-3 minutes, then drain and set aside.
In a saucepan over medium heat, add 1 tablespoon of vegetable oil. Sauté the minced garlic, shallot, and red chili until fragrant.
Add the peanut butter, coconut milk, soy sauce, lime juice, sugar, and salt to the pan. Stir continuously until the sauce becomes smooth and well combined. Adjust seasoning if needed.
In a large mixing bowl, combine the cooked noodles, blanched bean sprouts, sliced cucumber, and cooked tofu.
Pour the warm peanut sauce over the noodle mixture and gently toss to coat everything evenly.
Transfer the Ketoprak to serving plates. Garnish with fried shallots and freshly chopped cilantro, if using.
Serve immediately with a side of white vinegar for added tanginess, if desired.
Nutrition Facts
Calories |
1466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.8 g | 110% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2538 mg | 110% | |
| Total Carbohydrate | 124.4 g | 45% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 38.2 g | ||
| Protein | 67.2 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1888 mg | 145% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2186 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.
