5.0 from 6 votes
The best Ketoprak (Indonesian tofu and vermicelli salad with peanut dressing)
This ketoprak dish is loaded with flavors and textures that will transport your taste buds straight to the heart of Indonesia. It's FAST to make, gluten-free, vegan, and packed with healthy ingredients like tofu, noodles, and bean sprouts. So come on, let's get cooking!
Prep Time
9 mins
Cook Time
9 mins
Total Time
17 mins
Servings: 3 servings
Calories: 637 kcal
Course:
Salad
Cuisine:
Indonesian
Ingredients
Sauce:
- 5 tablespoons smooth peanut butter
- 1 scallion chopped
- 4 bird's eye chilies
- 2 cloves Garlic.
- 2 tablespoons coconut sugar or brown sugar
- 2 tablespoons calamansi juice or Lime juice.
- ¼ cup. kecap manis Indonesian Sweet soy sauce
- ¾ cups water
Salad:
- 3 tablespoons canola vegetable or peanut oil
- 7 oz. / 200 grams Half of a block extra-firm tofu
- 1 cup bean sprouts
- 10.5 oz./ 300 grams. cooked Lontong
- 50 gr. rice vermicelli soaked in warm water for 10 minutes
- 6 tablespoons dry roasted peanuts
Optional garnishes:
- birds eye chilies
- cilantro leaves
- minced scallions
- cucumbers
Instructions
- Using a blender or a food processor, blend or process the peanut butter, chilies, garlic, coconut sugar, calamansi (or lime juice,) kecap manis, and water until it’s smooth and thick.
- Cut the tofu and shallow-fry them for about eight minutes until the outer skin is golden. Set aside.
- Slice the Lontong into bite-size pieces.
- To plate three servings, place ⅓ of the drained vermicelli in the center of each plate. Place ⅓ cup of bean spouts, ⅓ of the fried tofu pieces, 3-4 slices of lontong, and 2 tablespoons of chopped dry roasted peanuts onto each serving of vermicelli.
- Generously drizzle each serving with peanut sauce, and optionally garnish with fresh sliced Bird’s Eye chilies, cilantro, minced scallions, and cucumber.
Cup of Yum
Notes
- To make this dish look even more appetizing, you can use a large shallow bowl instead of individual plates. This allows the ingredients to be arranged in a circular pattern, with the vermicelli in the center and the other ingredients radiating outward. Additionally, you can use a squeeze bottle to drizzle the peanut sauce in a decorative pattern on top of the dish.
- When storing leftovers, it's best to keep the components separate in airtight containers in the refrigerator. This prevents the ingredients from getting soggy or losing their texture. To reheat, simply warm up the components separately in the microwave or on the stove and assemble the dish again when ready to serve.
Nutrition Information
Calories
637kcal
(32%)
Carbohydrates
54g
(18%)
Protein
19g
(38%)
Fat
41g
(63%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
11g
Monounsaturated Fat
22g
Trans Fat
0.1g
Sodium
607mg
(25%)
Potassium
353mg
(10%)
Fiber
5g
(20%)
Sugar
25g
(50%)
Vitamin A
47IU
(1%)
Vitamin C
6mg
(7%)
Calcium
123mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 3servings
Amount Per Serving
Calories 637
% Daily Value*
| Calories | 637kcal | 32% |
| Carbohydrates | 54g | 18% |
| Protein | 19g | 38% |
| Fat | 41g | 63% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 22g | 110% |
| Trans Fat | 0.1g | 5% |
| Sodium | 607mg | 25% |
| Potassium | 353mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 25g | 50% |
| Vitamin A | 47IU | 1% |
| Vitamin C | 6mg | 7% |
| Calcium | 123mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.