Vegetarian Ketoprak
Experience the vibrant flavors of Indonesia with this Vegetarian Ketoprak recipe, a plant-based twist on a beloved street food. Combining cubes of crispy golden tofu, blanched mung bean sprouts, and refreshing cucumber slices atop tender rice cakes (lontong), this dish is crowned with a luscious peanut sauce that's rich and fragrant. The sauce, made from roasted peanuts, garlic, palm sugar, tamarind paste, and spicy red chilies, offers the perfect balance of sweetness, tanginess, and heat, enhanced by a touch of kecap manis (sweet soy sauce). Topped with crunchy fried shallots and served fresh, this quick and easy recipe is ideal for a wholesome lunch or dinner. Perfectly suited for vegetarian diets, it's a traditional Indonesian favorite that's both delicious and nutrient-packed.
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Recipe Information
Ingredients
- 200 grams Rice cakes (lontong)
- 300 grams Firm tofu, cut into cubes
- 150 grams Mung bean sprouts, blanched
- 1 medium Cucumber, sliced
- 100 grams Peanuts, roasted
- 2 pieces Garlic cloves
- 30 grams Palm sugar
- 1 tablespoon Tamarind paste
- 3 tablespoons Kecap manis (sweet soy sauce)
- 2 pieces Fresh red chili peppers
- 0.5 teaspoon Salt
- 3 tablespoons Fried shallots
- 2 tablespoons Vegetable oil
- 0.5 cup Water
Instructions
Start by preparing the rice cakes (lontong) according to package instructions, or use homemade if available.
Heat 2 tablespoons of vegetable oil in a pan over medium heat and fry the tofu cubes until golden and crisp on all sides. Set aside.
In a blender or food processor, combine roasted peanuts, garlic, palm sugar, tamarind paste, red chili peppers, and salt. Blend until smooth, adding water gradually to achieve a thick, pourable sauce consistency.
Transfer the peanut sauce to a pan and cook over low heat for 5 minutes, stirring frequently until fragrant. Stir in kecap manis and adjust seasoning as necessary. Set aside.
Blanch the mung bean sprouts in boiling water for about 1-2 minutes, then immediately transfer them to an ice bath to stop the cooking process.
To assemble, place sliced rice cakes on a serving plate. Top with bean sprouts, fried tofu, and sliced cucumber.
Generously pour the peanut sauce over the assembled ingredients.
Garnish with fried shallots for extra flavor and crunch.
Serve immediately to enjoy the dish at its best.
Nutrition Facts
Calories |
1945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.5 g | 142% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 32.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2620 mg | 114% | |
| Total Carbohydrate | 171.4 g | 62% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 78.9 g | ||
| Protein | 89.8 g | 180% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2258 mg | 174% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2912 mg | 62% | |
*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.
