Ketoprak Jakarta (Tofu and Rice Cake Salad)

Ingredients

• about 400 g Tofu
• 4 cups Rice Cakes (Lontong or Ketupat)
• 1 cup Bean Sprouts
• about 113 g Vermicelli Noodles
• 0.5 cup Sunflower Seed Butter
• 2 cloves Garlic
• 1 small Chili Pepper
• 2 tablespoons Sweet Soy Sauce (Kecap Manis)
• 1 tablespoon Vinegar
• 0.25 cup Water
• 0.5 teaspoon Salt
• 4 serving Krupuk (Shrimp Crackers)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 400 g of tofu in a 25.4 cm skillet over medium-high heat (204.4°C/200°C). Fry for 5-7 minutes, turning occasionally, until all sides are golden brown and slightly crisp.
2. 2Cook the about 113 g of vermicelli noodles in a pot of boiling water for 3-5 minutes, or until tender. Drain the noodles and rinse with cool water to prevent sticking.
3. 3Cut the 4 cups of rice cakes into bite-sized pieces, about 2.54 cm cubes.
4. 4Place the 1 cup of bean sprouts in a bowl and pour boiling water over them for 30 seconds to blanch. Immediately drain the sprouts and rinse with cold water.
5. 5In a mortar or food processor, combine the 0.5 cup sunflower seed butter, 2 cloves garlic, 1 small chili pepper, 2 tablespoons sweet soy sauce, 1 tablespoon vinegar, 0.25 cup water, and 0.5 teaspoon salt. Grind or process until the sauce is smooth and well combined.
6. 6Arrange the cut 4 cups of rice cakes, the fried about 400 g of tofu, the cooked about 113 g of vermicelli noodles, and the blanched 1 cup of bean sprouts on serving plates.
7. 7Pour the prepared sauce evenly over the arranged ingredients on each plate.
8. 8Serve immediately with 4 servings of krupuk on the side.

Substitutions

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