Gluten-Free Ketoprak

Discover the vibrant flavors of Indonesian cuisine with this Gluten-Free Ketoprak recipe, a delightful twist on a traditional street food favorite. This plant-based dish features tender rice vermicelli noodles, crispy golden tofu, and fresh bean sprouts, all brought together with a rich and creamy peanut sauce infused with tamarind and coconut aminos for a tangy-sweet kick. Topped with cool, crisp cucumber slices and served with a squeeze of lime and crunchy rice crackers, this recipe is both gluten-free and packed with wholesome ingredients. Ready in just 45 minutes and perfect for lunch or dinner, this satisfying and flavorful dish is sure to be a hit with anyone craving a healthy, allergen-friendly meal that doesn't skimp on bold, authentic taste.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 200 grams Rice vermicelli noodles
• 300 grams Firm tofu
• 100 grams Bean sprouts
• 1 large Cucumber
• 100 grams Peanut butter
• 2 tablespoons Coconut aminos
• 1 tablespoon Tamarind paste
• 2 cloves Garlic
• 1 piece Red chili
• 0.5 teaspoon Salt
• 1 tablespoon Palm sugar
• 120 milliliters Water
• 2 tablespoons Coconut oil
• 1 piece Lime
• 50 grams Rice crackers

Directions

Step 1

Soak the rice vermicelli noodles in a bowl of warm water for 10 minutes, then drain and set aside.

Step 2

While the noodles are soaking, cut the firm tofu into small cubes.

Step 3

Heat 1 tablespoon of coconut oil in a frying pan over medium heat. Add the tofu cubes and fry until golden and crispy on all sides, about 8-10 minutes. Remove from the pan and set aside.

Step 4

In the same pan, use the remaining 1 tablespoon of coconut oil to lightly sauté the bean sprouts for about 2 minutes. Remove from heat and set aside.

Step 5

Peel and slice the cucumber into thin slices and set aside for serving.

Step 6

For the peanut sauce, combine peanut butter, coconut aminos, tamarind paste, minced garlic, chopped red chili, salt, palm sugar, and water in a small saucepan.

Step 7

Cook the sauce over low heat, stirring constantly until the mixture thickens (around 5-7 minutes). Adjust the consistency with more water if needed. Remove from heat.

Step 8

Assemble the Ketoprak by placing a portion of noodles into each serving bowl. Top with bean sprouts, cucumber slices, and fried tofu.

Step 9

Drizzle the peanut sauce generously over the top.

Step 10

Finish by adding a squeeze of fresh lime juice and a side of crispy rice crackers.

Step 11

Serve immediately and enjoy your gluten-free Ketoprak!

Nutrition Facts

Serving size	1447.7 grams (1447.7g)

Amount per serving	% Daily Value*
Calories	2245

Total Fat 96.10g	123%
Saturated Fat 35.60g	178%
Polyunsaturated Fat 13.20g
Cholesterol 0mg	0%
Sodium 2089mg	91%
Total Carbohydrate 287.10g	104%
Dietary Fiber 19.10g	68%
Total Sugars 54.00g
Protein 78.50g	157%

Vitamin D 0IU	0%
Calcium 675mg	52%
Iron 12mg	68%
Potassium 2235mg	48%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.2%

Protein: 13.5%

Carbs: 49.3%