Ketoprak
A traditional Indonesian vegetarian street food with tofu, cabbage, and bean sprouts dressed in a rich peanut sauce. Crispy fried shallots add texture to this satisfying, flavorful dish.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 18g
Ingredients
- 200 g firm tofu
- 150 g bean sprouts
- 150 g green cabbage, thinly sliced
- 100 g cucumber, julienned
- 2 whole hard-boiled eggs, halved
- 30 g fried shallots
- 100 g crispy fried tofu cubes
- 100 g roasted peanut butter
- 3 tbsp sweet soy sauce (kecap manis)
- 2 tbsp lime juice
- 2 whole garlic cloves, minced
- 1 whole Thai red chili, minced
- ¾ cup water
- ¼ tsp salt
Instructions
- 1
Press tofu between paper towels for 10 minutes to remove excess moisture, then cut into 1-inch cubes.
- 2
Blanch bean sprouts in boiling water for 2 minutes, then drain and set aside.
- 3
Hard-boil eggs, cool, peel, and halve them.
- 4
Prepare all vegetables and arrange them on a serving platter.
- 5
In a bowl, whisk together peanut butter, kecap manis, and lime juice until smooth.
- 6
Add minced garlic, chili, and water. Whisk until the sauce reaches a pourable consistency.
- 7
Season with salt and taste, adjusting sweetness or spice as desired.
- 8
Arrange blanched bean sprouts, sliced cabbage, cucumber, crispy tofu, and tofu cubes on individual plates.
- 9
Top each serving with two egg halves.
- 10
Drizzle generously with peanut sauce.
- 11
Garnish abundantly with fried shallots and serve immediately.
Tools you’ll need
- paper towels
- sharp knife
- cutting board
- pot for boiling
- colander
- mixing bowl
- whisk
- measuring spoons
- serving platter
- serving spoon
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