The best Ketoprak (Indonesian tofu and vermicelli salad with peanut dressing)

Ketoprak on a white rectangular plate on top of a woven mat.

5 from 2 votes

The best Ketoprak (Indonesian tofu and vermicelli salad with peanut dressing)

This ketoprak dish is loaded with flavors and textures that will transport your taste buds straight to the heart of Indonesia. It's FAST to make, gluten-free, vegan, and packed with healthy ingredients like tofu, noodles, and bean sprouts. So come on, let's get cooking!

Prep Time9

Cook Time8

Total Time17

Course: Salad

Cuisine: Indonesian

Servings: servings

Calories: 637kcal

Author: Adam Sobel

Cost: $7.50

Equipment

Ingredients

Sauce:

5 tablespoons smooth peanut butter
1 scallion chopped
4 Bird's eye chilies
2 cloves Garlic.
2 tablespoons coconut sugar or brown sugar
2 tablespoons calamansi juice or Lime juice.
¼ cup. kecap manis Indonesian Sweet soy sauce
¾ cups water

Salad:

3 tablespoons canola vegetable or peanut oil
7 oz. / 200 grams Half of a block extra-firm tofu
1 cup Bean sprouts
10.5 oz./ 300 grams. cooked Lontong
50 gr. rice vermicelli soaked in warm water for 10 minutes
6 tablespoons dry roasted peanuts

Optional garnishes:

Birds Eye chilies
Cilantro leaves
Minced scallions
Cucumbers

Instructions

Using a blender or a food processor, blend or process the peanut butter, chilies, garlic, coconut sugar, calamansi (or lime juice,) kecap manis, and water until it’s smooth and thick.
Cut the tofu and shallow-fry them for about eight minutes until the outer skin is golden. Set aside.
Slice the Lontong into bite-size pieces.
To plate three servings, place ⅓ of the drained vermicelli in the center of each plate. Place ⅓ cup of bean spouts, ⅓ of the fried tofu pieces, 3-4 slices of lontong, and 2 tablespoons of chopped dry roasted peanuts onto each serving of vermicelli.
Generously drizzle each serving with peanut sauce, and optionally garnish with fresh sliced Bird’s Eye chilies, cilantro, minced scallions, and cucumber.

Notes

Plating:

To make this dish look even more appetizing, you can use a large shallow bowl instead of individual plates. This allows the ingredients to be arranged in a circular pattern, with the vermicelli in the center and the other ingredients radiating outward. Additionally, you can use a squeeze bottle to drizzle the peanut sauce in a decorative pattern on top of the dish.

Storage:

When storing leftovers, it's best to keep the components separate in airtight containers in the refrigerator. This prevents the ingredients from getting soggy or losing their texture. To reheat, simply warm up the components separately in the microwave or on the stove and assemble the dish again when ready to serve.

Nutrition