Ketoprak
A vibrant Indonesian vegetable and tofu salad dressed with peanut sauce and topped with crispy fried shallots. Fresh, satisfying, and ready in 30 minutes.
- Total time
- 30 min
- Servings
- 2
- Calories
- 485
- Protein
- 18g
Ingredients
- 14 oz firm tofu, pressed
- 2 cups bean sprouts, fresh
- 1 medium cucumber, cut into thin matchsticks
- 1.5 cups cabbage, shredded
- ⅓ cup natural peanut butter, unsweetened
- 2 tablespoons soy sauce
- 1.5 tablespoons lime juice, fresh
- 1 tablespoon brown sugar
- ¼ cup water
- ¼ cup fried shallots or crispy onions
Instructions
- 1
Wrap the block of tofu in a clean kitchen towel and place it on a plate. Set a second plate on top and let sit for 5 minutes to squeeze out excess water, then unwrap and set aside.
- 2
Using a sharp knife, cut the pressed tofu lengthwise into two slabs, then cut each slab into 0.5-inch-thick rectangles (about 12 pieces total).
- 3
Rinse the bean sprouts in a colander under cold water, drain well, and transfer to a large serving bowl.
- 4
Add the shredded cabbage and cucumber matchsticks to the bowl with the bean sprouts and toss gently to combine.
- 5
In a small bowl, add the peanut butter, soy sauce, lime juice, brown sugar, and 0.25 cup water, then whisk with a fork until smooth and pourable (like thin gravy), about 1 minute.
- 6
Heat 2 tablespoons of oil in a 10-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 7
Carefully place the tofu rectangles in the hot oil in a single layer (work in batches if needed) and pan-fry without moving them for 3–4 minutes until the bottom is golden brown and crispy.
- 8
Using a thin metal spatula, flip each piece and fry the second side for another 2–3 minutes until golden, then transfer to a paper towel-lined plate.
- 9
Pour the peanut sauce over the vegetables in the bowl and toss gently until coated.
- 10
Divide the dressed vegetables between two serving bowls, top each with half of the fried tofu pieces, then sprinkle the fried shallots evenly over both bowls.
Tools you’ll need
- kitchen towel
- two dinner plates
- sharp knife
- cutting board
- colander
- large serving bowl
- small mixing bowl
- fork or whisk
- 10-inch skillet
- thin metal spatula
- paper towels
- serving spoon or tongs
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