Vegetarian Pempek

Dive into the delectable world of Indonesian street food with this Vegetarian Pempek, a plant-based twist on the beloved savory fish cake! Made with crumbled firm tofu, tapioca flour, and aromatic seasonings like garlic powder and white pepper, this recipe delivers an irresistibly chewy texture and bold flavor that's sure to satisfy. The pempek is boiled to perfection before being fried until golden and crisp, then paired with a sweet yet tangy tamarind-palm sugar dipping sauce that packs a spicy kick from bird's eye chili. Served alongside refreshing cucumber slices, this dish is a delightful balance of taste and texture, perfect for vegetarians craving a taste of traditional Palembang cuisine. Ready in just over an hour, this recipe is a must-try for any food adventurer looking to explore Indonesian flavors at home!

Nutriscore Rating: 58/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

Ingredients

• 200 grams Firm tofu
• 150 grams Tapioca flour
• 50 grams All-purpose flour
• 1 teaspoon Garlic powder
• 1 teaspoon Salt
• 0.5 teaspoon White pepper
• 100 milliliters Water
• 500 milliliters Oil
• 100 grams Palm sugar
• 2 tablespoons Tamarind paste
• 2 tablespoons Soy sauce
• 1 medium Cucumber
• 2 pieces Bird's eye chili
• 300 milliliters Water

Directions

Step 1

Press the tofu to remove excess moisture. Wrap it in a clean towel and place a heavy object on top for 15 minutes.

Step 2

Crumble the pressed tofu into a large mixing bowl until it resembles fine crumbles.

Step 3

Add the tapioca flour, all-purpose flour, garlic powder, salt, and white pepper to the tofu. Mix well to combine.

Step 4

Gradually pour 100 ml of water into the mixture and knead until a smooth and non-sticky dough forms.

Step 5

Divide the dough into 8 portions, and shape each portion into a small oval patty, about 1 cm thick.

Step 6

Bring a pot of water to boil, and gently drop each patty into the boiling water. Cook them until they float to the surface, which takes about 10-15 minutes.

Step 7

Remove the cooked patties and let them drain on a wire rack or a plate lined with paper towels.

Step 8

In a large skillet, heat 500 ml of oil over medium heat. Once hot, fry each pempek until golden brown and crispy, about 3-4 minutes per side.

Step 9

Transfer the fried pempek to a paper towel-lined plate to drain any excess oil.

Step 10

For the sauce, combine palm sugar, 300 ml of water, tamarind paste, soy sauce, and bird's eye chili in a small saucepan. Bring to a boil, then reduce the heat and simmer for 10-15 minutes until syrupy.

Step 11

Strain the sauce to remove the chili and any undissolved sugar bits.

Step 12

Peel the cucumber and slice it into thin strips or cubes.

Step 13

Serve the pempek with the sauce and cucumber on the side. Enjoy your Vegetarian Pempek!

Nutrition Facts

Serving size	(1641.9g)

Amount per serving	% Daily Value*
Calories	5473.1

Total Fat 470.6g	0%
Saturated Fat 31.3g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 3606.0mg	0%
Total Carbohydrate 306.3g	0%
Dietary Fiber 7.9g	0%
Total Sugars 129.3g
Protein 31.5g	0%

Vitamin D 0IU	0%
Calcium 445.0mg	0%
Iron 11.5mg	0%
Potassium 2348.5mg	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: 75.8%

Protein: 2.3%

Carbs: 21.9%