Vegetarian Ketoprak

Delight in the vibrant flavors of Indonesian street food with this Vegetarian Ketoprak, a wholesome and satisfying dish perfect for plant-based eaters. Packed with crispy fried tofu, refreshing cucumber slices, and blanched mung bean sprouts, all served over tender rice cakes (lontong), this recipe is brought to life with a creamy, homemade peanut sauce infused with tamarind paste, sweet soy sauce, and a hint of chili heat. The garnish of fried shallots adds irresistible crunch and savory depth. Quick to prepare in just 40 minutes, this vegetarian take on Ketoprak combines traditional flavors with simple techniques, making it an easy yet impressive meal for any occasion. Perfect as a light lunch or dinner, it’s a must-try for lovers of flavorful, nutrient-rich vegan recipes.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 200 grams Rice cakes (lontong)
• 300 grams Firm tofu, cut into cubes
• 150 grams Mung bean sprouts, blanched
• 1 medium Cucumber, sliced
• 100 grams Peanuts, roasted
• 2 pieces Garlic cloves
• 30 grams Palm sugar
• 1 tablespoon Tamarind paste
• 3 tablespoons Kecap manis (sweet soy sauce)
• 2 pieces Fresh red chili peppers
• 0.5 teaspoon Salt
• 3 tablespoons Fried shallots
• 2 tablespoons Vegetable oil
• 0.5 cup Water

Directions

Step 1

Start by preparing the rice cakes (lontong) according to package instructions, or use homemade if available.

Step 2

Heat 2 tablespoons of vegetable oil in a pan over medium heat and fry the tofu cubes until golden and crisp on all sides. Set aside.

Step 3

In a blender or food processor, combine roasted peanuts, garlic, palm sugar, tamarind paste, red chili peppers, and salt. Blend until smooth, adding water gradually to achieve a thick, pourable sauce consistency.

Step 4

Transfer the peanut sauce to a pan and cook over low heat for 5 minutes, stirring frequently until fragrant. Stir in kecap manis and adjust seasoning as necessary. Set aside.

Step 5

Blanch the mung bean sprouts in boiling water for about 1-2 minutes, then immediately transfer them to an ice bath to stop the cooking process.

Step 6

To assemble, place sliced rice cakes on a serving plate. Top with bean sprouts, fried tofu, and sliced cucumber.

Step 7

Generously pour the peanut sauce over the assembled ingredients.

Step 8

Garnish with fried shallots for extra flavor and crunch.

Step 9

Serve immediately to enjoy the dish at its best.

Nutrition Facts

Serving size	(1328.2g)

Amount per serving	% Daily Value*
Calories	1944.7

Total Fat 110.5g	0%
Saturated Fat 17.0g	0%
Polyunsaturated Fat 32.1g
Cholesterol 0mg	0%
Sodium 2620.2mg	0%
Total Carbohydrate 171.4g	0%
Dietary Fiber 23.4g	0%
Total Sugars 78.9g
Protein 89.8g	0%

Vitamin D 0IU	0%
Calcium 2258.1mg	0%
Iron 14.0mg	0%
Potassium 2912.2mg	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: 48.8%

Protein: 17.6%

Carbs: 33.6%