Nut-Free Ketoprak

Discover the vibrant flavors of Indonesia with this Nut-Free Ketoprak, a fresh and wholesome spin on the traditional Southeast Asian street food! Perfect for those with nut allergies, this recipe swaps out peanut sauce for a creamy, tangy sunflower seed butter and coconut milk dressing, packed with bold notes of lime, garlic, and chili. Loaded with crispy pan-fried tofu, silky rice noodles, crunchy bean sprouts, and refreshing cucumber, every bite is a delightful fusion of textures and tastes. Garnished with crispy fried shallots and fragrant coriander, this dish is both allergen-friendly and irresistibly delicious. Quick to prepare in just 25 minutes and ideal for a light lunch or dinner, this nut-free Ketoprak will satisfy your craving for bold, nut-free flavors while staying true to its roots.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 300 grams Firm tofu
• 100 grams Rice noodles
• 100 grams Cabbage, shredded
• 100 grams Bean sprouts
• 1 Cucumber, julienned
• 5 tablespoons Sunflower seed butter
• 4 tablespoons Coconut milk
• 1 tablespoon Soy sauce
• 1 Lime, juiced
• 2 cloves Garlic, minced
• 1 teaspoon Chili powder
• 1 teaspoon Salt
• 2 tablespoons Olive oil
• 3 tablespoons Fried shallots
• 2 tablespoons Coriander leaves, chopped

Directions

Step 1

Cut the firm tofu into 1-inch cubes. Heat 2 tablespoons of olive oil in a pan over medium heat. Fry the tofu cubes until golden brown on all sides, about 8-10 minutes. Set them aside on a paper towel to drain excess oil.

Step 2

Cook the rice noodles according to package instructions. Drain and rinse under cold water. Set aside.

Step 3

Blanch the bean sprouts and shredded cabbage by boiling them in water for 1 minute and then plunging them into ice-cold water. Drain and set aside.

Step 4

Prepare the sauce by combining sunflower seed butter, coconut milk, soy sauce, lime juice, minced garlic, chili powder, and salt in a small bowl. Stir until smooth and creamy.

Step 5

In a large serving bowl, combine the cooked rice noodles, blanched cabbage, bean sprouts, cucumber, and fried tofu.

Step 6

Pour the sunflower seed butter sauce over the ingredients and toss gently to combine, ensuring everything is evenly coated.

Step 7

Garnish the dish with fried shallots and chopped coriander leaves before serving.

Step 8

Serve the Nut-Free Ketoprak immediately, enjoying the blend of flavors and textures.

Nutrition Facts

Serving size	957.2 grams (957.2g)

Amount per serving	% Daily Value*
Calories	1322

Total Fat 94.80g	122%
Saturated Fat 11.80g	59%
Polyunsaturated Fat 2.80g
Cholesterol 0mg	0%
Sodium 3623mg	158%
Total Carbohydrate 82.40g	30%
Dietary Fiber 18.80g	67%
Total Sugars 24.90g
Protein 56.10g	112%

Vitamin D 0IU	0%
Calcium 667mg	51%
Iron 10mg	57%
Potassium 1674mg	36%

*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: 60.6%

Protein: 15.9%

Carbs: 23.4%