Kupat Tahu with Peanut Sauce

Ingredients

• 4 cups (800g) cooked rice cakes (ketupat or lontong), sliced 4 cups (800g) cooked rice cakes (ketupat or lontong), sliced
• 8 ounces (225g) tofu, cut into cubes 8 ounces (225g) tofu, cut into cubes
• 2 cups (200g) bean sprouts 2 cups (200g) bean sprouts
• 1 cucumber, thinly sliced 1 cucumber, thinly sliced
• 4 lettuce leaves, torn into bite-sized pieces 4 lettuce leaves, torn into bite-sized pieces
• For the peanut sauce: For the peanut sauce:
• 1 cup (120g) roasted peanuts, ground 1 cup (120g) roasted peanuts, ground
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 shallots, minced 2 shallots, minced
• 2 red chilies, finely chopped 2 red chilies, finely chopped
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 2 tablespoons sweet soy sauce 2 tablespoons sweet soy sauce
• 1 teaspoon palm sugar 1 teaspoon palm sugar
• 1 cup (240ml) water 1 cup (240ml) water
• For garnish: For garnish:
• Fried shallots Fried shallots
• Fresh cilantro leaves Fresh cilantro leaves

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 3g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 12g
• Fiber: 5g
• Salt: 0.5g

Preparation

1. 1.
   In a large pot of boiling water, cook the rice cakes for 1 hour until they are firm. Remove from the water, let them cool, and then slice them into bite-sized pieces.
2. 2.
   In a frying pan, heat oil over medium heat and fry the tofu cubes until golden brown and crispy. Remove from the pan and set aside.
3. 3.
   In the same pan, sauté the garlic, shallots, and red chilies until fragrant.
4. 4.
   Add the ground peanuts, tamarind paste, sweet soy sauce, palm sugar, and water to the pan. Stir well and let the sauce simmer for 5 minutes until it thickens.
5. 5.
   Arrange the sliced rice cakes, fried tofu, bean sprouts, cucumber slices, and torn lettuce leaves on a serving plate.
6. 6.
   Pour the peanut sauce generously over the ingredients.
7. 7.
   Garnish with fried shallots and fresh cilantro leaves.
8. 8.
   Serve immediately and enjoy the authentic flavors of Kupat Tahu.

Treat your ingredients with care...

• Rice cakes (ketupat or lontong) — Make sure to wrap the rice tightly in banana leaves to achieve a firm texture. If banana leaves are not available, you can use plastic wrap as a substitute.
• Tofu — Press the tofu before frying to remove excess moisture and achieve a crispier texture.
• Peanuts — For a richer flavor, you can roast the peanuts yourself before grinding them.

Tips & Tricks

• To add a spicy kick, you can increase the amount of red chilies in the peanut sauce.
• For a healthier version, you can steam the tofu instead of frying it.
• Customize the dish by adding other vegetables such as shredded carrots or blanched cabbage.
• If you prefer a sweeter sauce, you can adjust the amount of palm sugar to your taste.
• Serve Kupat Tahu with a side of prawn crackers for an extra crunch.

Serving advice

Kupat Tahu is best served fresh and warm. Arrange the rice cakes, tofu, and vegetables on a plate, and generously pour the peanut sauce over them. Garnish with fried shallots and fresh cilantro leaves for added flavor and visual appeal.

Presentation advice

To enhance the presentation of Kupat Tahu, arrange the ingredients in an aesthetically pleasing manner on a large serving platter. Drizzle the peanut sauce over the top, allowing it to cascade down the sides. Garnish with a sprinkle of fried shallots and a few sprigs of fresh cilantro. Serve with confidence and watch your guests' mouths water.