🇮🇩 Indonesia · Food
Kupat Tahu
By eatmundo · August 4, 2026
A comforting Javanese dish featuring tofu and rice cakes smothered in a rich, sweet, and spicy peanut sauce. It is a perfect harmony of crunchy bean sprouts and velvety tofu.
Ingredients
check them off as you prepareHow to Make It
- 1
Deep fry 400g of tofu cubes in 200ml oil until golden brown, about 5 minutes, then drain on paper towels.
- 2
Soak 100g rice vermicelli in boiling water for 3 minutes until soft, then drain and set aside.
- 3
In a mortar, grind 2 cloves garlic, 3 chilies, and 1 tsp shrimp paste into a smooth, fragrant paste.
- 4
Stir in 150g peanut butter and 30g palm sugar, mixing thoroughly until the sugar dissolves into the paste.
- 5
Add 50ml sweet soy sauce and a splash of warm water to achieve a thick, pourable consistency.
- 6
Arrange the tofu, rice vermicelli, and 100g fresh bean sprouts on a plate.
- 7
Pour the warm peanut sauce generously over the assembled ingredients.
- 8
Garnish with fried shallots or crushed peanuts if desired and serve immediately while warm.
Frequently Asked Questions
Can I use peanut butter instead of roasted peanuts?+
Yes, creamy peanut butter is a convenient substitute that achieves a similar texture.
Is it mandatory to use rice cake?+
Traditionally yes, but if unavailable, serve it over steamed jasmine rice.
How spicy should the sauce be?+
Adjust the bird's eye chilies to your preference; start with one if you are sensitive to heat.
Can this be made ahead?+
Prepare the sauce ahead, but assemble just before serving to keep the sprouts and tofu fresh.
