The legendary Kupat Tahu from Bandung! Soft rice cake (ketupat), crispy fried tofu, and fresh bean sprouts, all drizzled with a sweet and spicy peanut sauce. A favorite breakfast for Bandung locals since way back.
🧂 Ingredients
🍽️ Servings: 3
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 4 pieces ketupat (compressed rice cake), diced
- 4 pieces white tofu, fried until crispy and diced
- 150g bean sprouts, blanched in hot water
- red crackers (kerupuk), to taste
- Peanut sauce: 150g fried peanuts
- 4 clove garlic
- 5 pieces curly red chilies
- 2 tbsp sweet soy sauce (kecap manis)
- 2 tbsp grated palm sugar
- 1 tsp salt
- 300 ml warm water
- 1 tbsp tamarind water
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👩🍳 Instructions
- 1 For the peanut sauce: blend the fried peanuts, garlic, and red chilies until smooth
- 2 Add the palm sugar, salt, sweet soy sauce, and tamarind water
- 3 Pour in the warm water little by little while stirring until you reach the right consistency
- 4 Taste and adjust — it should be sweet, savory, spicy, and slightly tangy all at once
- 5 Arrange the sliced ketupat on a plate
- 6 Add the diced fried tofu and bean sprouts
- 7 Pour the peanut sauce evenly over the top
- 8 Sprinkle red crackers on top
- 9 Serve immediately while the tofu is still warm
💡 Tips
• Freshly fried tofu makes this taste 10x better
• Don't make the peanut sauce too runny so it clings nicely to the ketupat
• Add extra sweet soy sauce and chili sauce to taste
📊 Nutrition Facts / serving
390
Calories (kcal)
18 g
Protein
20 g
Fat
36 g
Carbs
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