Vegan Ketoprak

Discover the vibrant flavors of "Vegan Ketoprak," an Indonesian-inspired dish that brings together fresh, wholesome ingredients in a delightful harmony of taste and texture. This plant-based recipe features golden pan-fried tofu, tender rice vermicelli noodles, crisp bean sprouts, and refreshing cucumber slices, all generously coated in a creamy, savory peanut sauce made with coconut milk and a touch of lime for a zesty kick. Perfect for a quick and healthy meal, it comes together in just 35 minutes and is finished with crunchy fried shallots and optional fresh cilantro for added flair. This easy vegan recipe not only celebrates bold, authentic flavors but also offers a satisfying, nutritious option for those seeking a meat-free twist on the classic Ketoprak. Serve it with a dash of white vinegar for an extra layer of tangy goodness, and enjoy a taste of Indonesia in every bite!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 250 grams Firm tofu
• 100 grams Rice vermicelli noodles
• 100 grams Bean sprouts
• 1 medium Cucumber, thinly sliced
• 4 tablespoons Peanut butter, unsweetened
• 100 ml Coconut milk
• 2 cloves Garlic cloves, minced
• 1 medium Shallot, minced
• 1 Red chili, finely chopped
• 2 tablespoons Soy sauce
• 1 tablespoon Lime juice
• 1 tablespoon Palm sugar or coconut sugar
• 0.5 teaspoon Salt
• 2 tablespoons Fried shallots
• 2 tablespoons Fresh cilantro, chopped (optional)
• 2 tablespoons Vegetable oil
• 1 tablespoon White vinegar

Directions

Step 1

Prepare the tofu by pressing it for 10 minutes to remove excess moisture. Cut into 1-inch cubes.

Step 2

Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add the tofu cubes and cook until all sides are golden brown, about 6-8 minutes. Remove from pan and set aside.

Step 3

Cook the rice vermicelli noodles according to the package instructions. Drain and set aside.

Step 4

Blanch the bean sprouts in boiling water for 2-3 minutes, then drain and set aside.

Step 5

In a saucepan over medium heat, add 1 tablespoon of vegetable oil. Sauté the minced garlic, shallot, and red chili until fragrant.

Step 6

Add the peanut butter, coconut milk, soy sauce, lime juice, sugar, and salt to the pan. Stir continuously until the sauce becomes smooth and well combined. Adjust seasoning if needed.

Step 7

In a large mixing bowl, combine the cooked noodles, blanched bean sprouts, sliced cucumber, and cooked tofu.

Step 8

Pour the warm peanut sauce over the noodle mixture and gently toss to coat everything evenly.

Step 9

Transfer the Ketoprak to serving plates. Garnish with fried shallots and freshly chopped cilantro, if using.

Step 10

Serve immediately with a side of white vinegar for added tanginess, if desired.

Nutrition Facts

Serving size	(1140.2g)

Amount per serving	% Daily Value*
Calories	1479.9

Total Fat 76.1g	0%
Saturated Fat 12.0g	0%
Polyunsaturated Fat 16.9g
Cholesterol 0mg	0%
Sodium 2713.4mg	0%
Total Carbohydrate 158.2g	0%
Dietary Fiber 15.7g	0%
Total Sugars 39.2g
Protein 60.2g	0%

Vitamin D 0IU	0%
Calcium 556.3mg	0%
Iron 9.2mg	0%
Potassium 2114.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.9%

Protein: 15.5%

Carbs: 40.6%