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ImpossibleTM Ketoprak Recipe

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Impossible™ Ketoprak Recipe using tofu, rice noodles, and peanut sauce.
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  • 2

    Servings
  • Super Easy
  • 13

    Ingredients
  • 20 min

    Preparation
  • 10 min

    Cooking
  • 30 Total Time

    Total Time

To honor Asian American and Pacific Islander Heritage Month, and highlight the diversity and deliciousness of AAPI heritage, we are excited to share delicious Asian plant-based recipes contributed by our very own Impossible Foods team members!

This Ketoprak (Kuh-toe-prák) recipe (Indonesian-style noodle salad) comes to us from Lia Tjahjadi. Lia joined Impossible Foods in late August of 2020 as an Associate Scientist in Q&S Documentation and Specification team. Outside of work, she enjoys cooking, traveling and gardening.

More about this tasty recipe from Lia, “Ketoprak is a traditional vegetarian street food from Jakarta that consists of rice vermicelli, rice cake, tofu, bean sprouts, and cucumber dressed in sweet peanut sauce. It is usually topped with fried shallots and colorful krupuk (onion crackers). Growing up, this was one of my comfort foods to order as a snack after school. The ingredients themselves are easy to substitute. You can add different vegetables to your liking or even sub the rice vermicelli for zucchini noodles. If you’re allergic to peanuts, feel free to use almond butter or other nutty butter.” What a flexible and fresh recipe, Lia!

13 Ingredients

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  • 9 Ounces Bean Sprouts
  • 3 1/2 Ounces Rice Vermicelli Noodles
  • 4 Tablespoons Cooking oil
  • 14 Ounces Firm Tofu
  • 1-2 Teaspoons Salt
  • 1 Cucumber
  • 7 Ounces Peanut Butter
  • 2 Tablespoons Garlic
  • 3/4 Cup Warm Water
  • 3 Tablespoons Sweet Soy Sauce
  • Juice of 1 Lemon
  • Slices of Lemon or Lime
  • Fried Shallots
3 steps
  1. Prep the Ingredients

    Ingredients used

    • 9 Ounces Bean Sprouts
    • 3 1/2 Ounces Rice Vermicelli Noodles
    • 4 Tablespoons Cooking oil
    • 14 Ounces Firm Tofu
    • 1-2 Teaspoons Salt
    • 1 Cucumber

    Blanch the bean sprouts in boiling water for 1 minute; drain the water and set aside. Soak rice vermicelli in boiling water for about 3 minutes or until soft. Drain and set aside. Cut the tofu into small pieces and pan fry in oil until golden brown. Season with salt to taste, and set aside. Slice the cucumber.

  2. Make the Peanut Sauce

    Ingredients used

    • 7 Ounces Peanut Butter
    • 2 Tablespoons Garlic
    • 3/4 Cup Warm Water
    • 3 Tablespoons Sweet Soy Sauce
    • Juice of 1 Lemon

    Blend together peanut butter, garlic, warm water, sweet soy sauce* (or palm sugar), juice from 1 lemon in a food processor. *Note: Sweet Soy Sauce can be easily found in asian grocery stores, or can be substituted with 2 teaspoons of palm sugar or brown sugar.

  3. Assemble and Enjoy

    Ingredients used

    • Slices of Lemon or Lime
    • Fried Shallots

    Add the bean sprouts and rice vermicelli to a salad bowl, and mix together with the peanut sauce until thoroughly incorporated. Add tofu and sliced cucumber, mix together gently. Serve Ketoprak with a slice of lemon or lime and fried shallots for garnish. Enjoy!