Ketoprak - Vermicelli and Tofu Salad

5.0 from 1 reviews

Author: Anita Jacobson




Prep Time: 30 mins

Cook Time: 1 hour

Total Time: 1 hour 30 mins

Serves: 4


  • Salad
  • 2 block firm tofu (about 300 gram), drained and cut into 1/2 inch x 1/2 inch x 1 inch
  • 100 gram bean sprouts (Indonesian: taoge)
  • 200 gram vermicelli (Indonesian: bihun), soaked in cold water until soft
  • 1 cucumber, peeled and cut into small wedges
  • Peanut sauce
  • 100 gram peanut with skin on (Indonesian: kacang tanah kulit)
  • 5 cloves garlic
  • 5 Thai chilies (Indonesian: cabe rawit)
  • 1 tablespoon palm sugar (Indonesian: gula Jawa)
  • 1 teaspoon salt
  • 175 ml - 200 ml warm drinking water
  • Accompaniments
  • a bunch of red crackers (Indonesian: kerupuk merah)
  • sweet soy sauce (Indonesian: kecap manis)
  • fried shallot (Indonesian: bawang goreng)


  • Salad
    1. Heat enough oil in a pot for deep frying.
    2. Deep fry peanuts until a shade darker.
    3. Deep fry tofu until lightly golden brown.
    4. Deep fry red crackers until they fluff up.
    5. Deep fry garlic until lightly golden brown.
    6. Deep fry Thai chilies until a shade lighter.
    7. Boil a pot of water and blanch bean sprouts. Remove with slotted spoon and set aside.
    8. Blanch vermicelli, drain and set aside.
  • Peanut sauce
    1. Grind peanut, garlic, Thai chilies, palm sugar, and salt until becoming a thick paste.
    2. Add water and mix well.
  • Assemble the salad
    1. Arrange vermicelli and cucumber. Top with fried tofu, bean sprouts, crackers, and fried shallots. Drizzle with sweet soy sauce. Serve with the peanut sauce.
    2. Just prior to eating the salad, pour the peanut sauce and mix well.

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