• Vegetarian tofu and vermicelli (Ketoprak) (Food Network)

Move over, satay! Ketoprak also features a beautiful peanut sauce, with accompaniments like tofu and egg!






Skill level

Average: 3 (12 votes)


  • 100 g cooked vermicelli  
  • 1 cooked rice cake (ketupat), quartered into triangles
  • 1 big fried yellow tofu, diced
  • 50 g blanched beansprouts
  • 1 hardboiled egg, halved
  • 1 Japanese cucumber, finely sliced

Peanut sauce

  • 6-7 birds eye chillies
  • 4 cloves of garlic
  • 250 g of roasted peanuts
  • 250 g of roasted cashew nuts            
  • 100 g palm sugar 
  • 1 tbsp kecap manis                          
  • 2 tbsp tamarind paste
  • Salt 
  • ½ cup water


  • micro greens 
  • edible flowers 
  • fried shallots
  • rainbow coloured onion crackers (krupuk kampung) 
  • Kecap manis

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Blend the ingredients for the peanut sauce to a smooth paste. If needed, you can add a splash more water to help it liquidise.

To plate, smear some peanut sauce on a plate, and arrange the cooked, cut ingredients on the top. Garnish with micro greens, edible flowers, fried shallots and onion crackers. Serve with extra kecap manis on the side.