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
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Open the appInstructions
Step 1
Press tofu between paper towels for 10 minutes to remove excess moisture, then cut into 1-inch cubes.
Step 2
Blanch bean sprouts in boiling water for 2 minutes, then drain and set aside.
Step 3
Hard-boil eggs, cool, peel, and halve them.
Step 4
Prepare all vegetables and arrange them on a serving platter.
Step 5
In a bowl, whisk together peanut butter, kecap manis, and lime juice until smooth.
Step 6
Add minced garlic, chili, and water. Whisk until the sauce reaches a pourable consistency.
Step 7
Season with salt and taste, adjusting sweetness or spice as desired.
Step 8
Arrange blanched bean sprouts, sliced cabbage, cucumber, crispy tofu, and tofu cubes on individual plates.
Step 9
Top each serving with two egg halves.
Step 10
Drizzle generously with peanut sauce.
Step 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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