Daily Cooking Quest

Home / All Recipes / Indonesian / Ketoprak - Vermicelli and Tofu Salad

Ketoprak - Vermicelli and Tofu Salad

I am sure most people know about gado-gado by now, but I think ketoprak needs to be highlighted just as much. The defining feature of a ketoprak is the use of vermicelli, and that most of the salad ingredients are cooked (other than cucumber). I will be featuring other Indonesian salads in the future, so stay tuned. ♥ To make a ketoprak, you will need to do a bit of deep frying. Start by frying the peanuts. This is how your peanuts should look like after frying them a bit. Lovely hues no?

Kacang Tanah Kulit Goreng - Fried Peanut

Then, you will need to fry the tofu. A slight golden brown overall is what we want.

Tahu Goreng - Fried Tofu

Then, it is time to fry the kerupuk merah (red color crackers). They cook up in no time, just pick them up as soon as they fluff up.

Kerupuk Merah - Red Color Crackers

And finally fry the garlic and Thai chilies.

Garlic, Thai Chilies, Palm Sugar, and Salt

Now, boil a pot of water to start the blanching process. First up is the bean sprouts.

Taoge - Bean Sprouts

Then, the vermicelli.

Bihun - Vermicelli

Once you have finished preparing the sauce, it is now time to assemble the ketoprak. First, arrange a layer of vermicelli and cucumber.

Arrange vermicelli and cucumber.

Then, top with fried tofu and bean sprouts.

Top with fried tofu and blanched bean sprouts.

Finally, top with red crackers, fried shallots, and drizzle with sweet soy sauce. Place the peanut sauce in a separate bowl. Tadaa!

Ketoprak – Vermicelli and Tofu Salad

Ketoprak - Vermicelli and Tofu Salad

Author: Anita Jacobson




Prep Time: 30 mins

Cook Time: 1 hour

Total Time: 1 hour 30 mins

Serves: 4 to 6


  • 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.


  • Dedy@Dentist Chef says:

    i had once made it for my junior high school graduation everybody just love it, my secret is add some cashew and petis within the sauce, btw, ketoprak cm pake toge aja ya mbak, kangkung dll gak dipake ya???

    • Anita says:

      Ga umum deh Mas Dedy untuk pake kangkung, setau aku kangkung lebih sering keluarnya di pecel :)

  • Rudi Londt says:

    Thank you for all the good recipes

    • Anita says:

      You are welcome Rudi :)

Leave a comment

Your email address will not be published. Required fields are marked *

Rate this recipe:

Thank you! Your comment is awaiting moderation.
Something went wrong...