Recipes · Indonesian · Main Courses
Ketoprak
One serving has 583 kcal and 23 g protein, and at least a fifth of a woman's daily need of manganese (110%), copper (61%), phosphorus (47%), calcium (46%), niacin (45%) and selenium (42%). Ready in 25 minutes.
- Preparation: 15 min
- Cooking: 10 min
- Makes: 1 serving (315 g)
- Difficulty: Easy
- Diets: Vegan, Dairy-free
- Contains: gluten, peanut, soy
Ingredients
- 100 g Rice, white, long-grain, cooked
- 20 g Rice noodles, dry
- 60 g Tofu, firm
- 50 g Bean sprouts, raw
- 30 g Peanut butter
- 10 g Hoisin sauce
- 4 g Garlic, raw
- 3 g Chili peppers, red, raw
- 30 g Water
- 8 g Vegetable oil
Method
- Soak the rice noodles in warm water until pliable, then blanch briefly and drain; blanch the bean sprouts for 30 seconds and drain.
- Cut the tofu into cubes and fry in the oil until golden on all sides.
- Whisk the peanut butter, sweet soy sauce (using hoisin here), garlic, chili and water into a smooth, thick sauce.
- Arrange the cooked rice, standing in for pressed rice cake (lontong), the rice noodles, bean sprouts and fried tofu together on a plate.
- Pour the peanut sauce generously over the top.
- Toss gently before eating, or serve with the sauce on the side.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 583 kcal | 28% |
| Carbohydrates | 61.5 g | |
| Water | 198 mL | |
| Fiber | 4.8 g | 16% |
| Protein | 23.1 g | 48% |
| Tryptophan | 0.21 g | |
| Threonine | 0.66 g | |
| Isoleucine | 0.75 g | |
| Leucine | 1.3 g | |
| Lysine | 0.76 g | |
| Methionine | 0.24 g | |
| Cystine | 0.12 g | |
| Phenylalanine | 0.78 g | |
| Tyrosine | 0.6 g | |
| Valine | 0.83 g | |
| Histidine | 0.39 g | |
| Fat | 29.4 g | |
| Monounsaturated | 10.8 g | |
| Polyunsaturated | 11.6 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 6.9 g | |
| Saturated | 5.2 g | |
| Trans-Fats | 0.07 g | |
| Cholesterol | 0.3 mg | |
| Calcium | 456 mg | 46% |
| Copper | 0.55 mg | 61% |
| Iron | 4.1 mg | 23% |
| Magnesium | 115 mg | 37% |
| Manganese | 2 mg | 110% |
| Phosphorus | 328 mg | 47% |
| Potassium | 465 mg | 10% |
| Selenium | 23.3 µg | 42% |
| Sodium | 341 mg | |
| Zinc | 2.6 mg | 33% |
| Thiamin (vitamin B1) | 0.36 mg | 33% |
| Riboflavin (vitamin B2) | 0.23 mg | 21% |
| Niacin (vitamin B3) | 6.3 mg | 45% |
| Pantothenic acid (vitamin B5) | 1 mg | 21% |
| Pyridoxine (vitamin B6) | 0.4 mg | 31% |
| Folate (vitamin B9) | 135 µg | 34% |
| Cobalamin (vitamin B12) | 0 µg | 0% |
| Choline | 12.5 mg | 3% |
| Vitamin A | 1.9 µg | 0% |
| Vitamin C | 12.3 mg | 16% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 3.5 mg | 24% |
| Vitamin K | 31.8 µg | 35% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.4 kg CO2e a serving: lower than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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