Low Sodium Ketoprak
Low Sodium Ketoprak is a healthy, protein-packed twist on a classic Indonesian street food that’s bursting with flavor and ideal for those watching their salt intake. This vibrant dish features golden pan-fried tofu, tender rice vermicelli noodles, crisp bean sprouts, and refreshing cucumber, all topped with a silky homemade peanut sauce that’s naturally low in sodium but rich in nutty, tangy, and subtly sweet flavors. Using unsalted roasted peanuts and a touch of tamarind pulp and palm sugar, the sauce is both wholesome and irresistibly creamy. Finished with a squeeze of lime and fresh coriander for a bright, citrusy kick, this 35-minute recipe is perfect for a quick, satisfying meal. Enjoy it as a heart-healthy and vegan-friendly way to indulge in the comforting street food vibes of traditional Ketoprak.
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Ingredients
- 300 grams Firm tofu
- 100 grams Rice vermicelli noodles
- 150 grams Bean sprouts
- 1 medium Cucumber
- 3 pieces Garlic cloves
- 150 grams Unsalted roasted peanuts
- 2 tablespoons Tamarind pulp
- 2 tablespoons Palm sugar
- 100 ml Water
- 2 pieces Fresh red chilies
- 1 piece Lime
- 2 tablespoons Fresh coriander
Directions
Step 1
Begin by preparing the tofu. Cut the tofu into small cubes and gently pat them dry with a paper towel.
Step 2
In a non-stick skillet, cook the tofu over medium heat until golden brown on all sides. This should take about 4-5 minutes.
Step 3
While the tofu is cooking, bring a medium pot of water to a boil and cook the rice vermicelli noodles according to package instructions, usually 3-5 minutes. Once cooked, drain and set aside.
Step 4
Prepare the peanut sauce by grinding the unsalted roasted peanuts in a food processor until smooth.
Step 5
Add chopped garlic, fresh chilies, tamarind pulp, palm sugar, and water to the food processor. Blend again until the mixture becomes a well-blended paste.
Step 6
Transfer the peanut paste to a small saucepan and heat over low heat, stirring occasionally until it thickens slightly. Remove from heat and set aside.
Step 7
Wash the bean sprouts and set them aside. Wash, peel, and thinly slice the cucumber.
Step 8
For the final assembly, divide the rice noodles among four serving plates. Top each plate with bean sprouts, sliced cucumber, and cooked tofu.
Step 9
Pour the warm peanut sauce over the top of each serving.
Step 10
Garnish with freshly chopped coriander leaves and a squeeze of fresh lime juice.
Step 11
Serve immediately and enjoy your Low Sodium Ketoprak!
Nutrition Facts
| Serving size | (1152.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1781.6 |
| Total Fat 90.6g | 0% |
| Saturated Fat 12.8g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 0mg | 0% |
| Sodium 100.7mg | 0% |
| Total Carbohydrate 190.0g | 0% |
| Dietary Fiber 24.0g | 0% |
| Total Sugars 59.1g | |
| Protein 84.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 730.3mg | 0% |
| Iron 14.6mg | 0% |
| Potassium 2775.9mg | 0% |
Source of Calories