🇮🇩 Indonesia · Food
Ketoprak
By eatmundo · August 4, 2026
🇮🇩 IDAI-generated imageA popular Javanese street food dish featuring tofu, rice vermicelli, and vegetables smothered in a rich, savory peanut sauce with a hint of garlic and lime.
Ingredients
check them off as you prepareHow to Make It
- 1
Deep-fry the tofu cubes in hot oil until golden brown and crispy, then drain on paper towels.
- 2
Blanch the bean sprouts and shredded cabbage in boiling water for 30 seconds, then immediately plunge into cold water to retain crunch.
- 3
In a mortar and pestle, grind the garlic and chili into a smooth paste.
- 4
Add the peanut butter, palm sugar, soy sauce, and 1/2 tsp salt to the mortar, grinding until well incorporated.
- 5
Stir in the lime juice and a little warm water to achieve a thick but pourable sauce consistency.
- 6
Prepare your serving plates by arranging a portion of rice vermicelli, fried tofu, blanched sprouts, and cabbage.
- 7
Drizzle the peanut sauce generously over the assembled ingredients on each plate.
- 8
Top with crispy fried shallots if desired and serve immediately as a refreshing meal.
Frequently Asked Questions
What is Ketoprak?+
Ketoprak is an Indonesian vegetarian street food dish consisting of tofu, bean sprouts, and cabbage served with a savory peanut sauce made from palm sugar, garlic, and lime. It is typically consumed as a hearty snack or meal during the day.
What type of tofu is best?+
Firm or extra-firm tofu is recommended so it holds its shape well when frying until crispy.
Can I use creamy or chunky peanut butter?+
Creamy is traditional for a smooth sauce, but using chunky peanut butter can add a nice, rustic texture to the dish.
Is Ketoprak a vegetarian dish?+
Yes, traditionally Ketoprak is a vegan-friendly dish, making it a perfect protein-rich meal for plant-based diets.
How do I store the leftover sauce?+
The sauce can be stored in an airtight container in the refrigerator for up to 3 days, but it may thicken and need a splash of water when reheated.
🇮🇩 IDAI-generated imageMundo Match
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