Vegetarian Pempek
Discover the irresistible charm of Vegetarian Pempek, a plant-based twist on the beloved Indonesian delicacy. This recipe features firm tofu as a protein-rich base, beautifully combined with tapioca and all-purpose flour to create a chewy yet crispy texture when fried to golden perfection. Infused with the savory flavors of garlic powder, white pepper, and a hint of salt, the patties are boiled before frying to achieve that authentic bite. Paired with a tangy and slightly spicy dipping sauce made from tamarind paste, palm sugar, and soy sauce, this dish captures the essence of traditional pempek without using any seafood. Serve with fresh cucumber slices for a burst of crunch and freshness. Perfect for vegetarians and lovers of Southeast Asian cuisine, this dish is a delightful appetizer or snack that’s sure to impress.
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Recipe Information
Ingredients
- 200 grams Firm tofu
- 150 grams Tapioca flour
- 50 grams All-purpose flour
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon White pepper
- 100 milliliters Water
- 500 milliliters Oil
- 100 grams Palm sugar
- 2 tablespoons Tamarind paste
- 2 tablespoons Soy sauce
- 1 medium Cucumber
- 2 pieces Bird's eye chili
- 300 milliliters Water
Instructions
Press the tofu to remove excess moisture. Wrap it in a clean towel and place a heavy object on top for 15 minutes.
Crumble the pressed tofu into a large mixing bowl until it resembles fine crumbles.
Add the tapioca flour, all-purpose flour, garlic powder, salt, and white pepper to the tofu. Mix well to combine.
Gradually pour 100 ml of water into the mixture and knead until a smooth and non-sticky dough forms.
Divide the dough into 8 portions, and shape each portion into a small oval patty, about 1 cm thick.
Bring a pot of water to boil, and gently drop each patty into the boiling water. Cook them until they float to the surface, which takes about 10-15 minutes.
Remove the cooked patties and let them drain on a wire rack or a plate lined with paper towels.
In a large skillet, heat 500 ml of oil over medium heat. Once hot, fry each pempek until golden brown and crispy, about 3-4 minutes per side.
Transfer the fried pempek to a paper towel-lined plate to drain any excess oil.
For the sauce, combine palm sugar, 300 ml of water, tamarind paste, soy sauce, and bird's eye chili in a small saucepan. Bring to a boil, then reduce the heat and simmer for 10-15 minutes until syrupy.
Strain the sauce to remove the chili and any undissolved sugar bits.
Peel the cucumber and slice it into thin strips or cubes.
Serve the pempek with the sauce and cucumber on the side. Enjoy your Vegetarian Pempek!
Nutrition Facts
Calories |
5473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 470.6 g | 603% | |
| Saturated Fat | 31.3 g | 156% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3606 mg | 157% | |
| Total Carbohydrate | 306.3 g | 111% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 129.3 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 445 mg | 34% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2348 mg | 50% | |
*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.
