Soft rice cakes and golden-fried tofu are joined by crunchy bean sprouts, refreshing cucumber and a rich peanut sauce with tamarind and chili. Add the crunchy toppings at the very last minute.
Kupat tahu is an Indonesian meal made with rice cake, tofu and peanut sauce; the exact combination varies by place and vendor. This version is inspired by the Bandung style: firm pieces of rice cake and fried tofu with bean sprouts, peanut sauce and often something fresh or crunchy on the side. It’s meant to be a filling lunch, but the tangy sauce and raw cucumber keep it from feeling heavy.
The rice cake is called kupat or lontong, depending on its shape and preparation. In the Netherlands, ready-made lontong or ketupat from an Indonesian shop is convenient: heat it according to the package instructions, then cut it into bite-sized pieces. Rice cake is soft and mild, so don’t cut it too small; larger pieces hold their shape alongside the sauce. If there’s no Indonesian shop nearby, firm, cooled white rice cut into cubes can approximate the texture, though it isn’t rice cake.
The flavor base for the sauce is roasted peanuts, garlic, chili, tamarind and palm sugar. Peanuts give it body, tamarind brings fruity acidity and palm sugar rounds out the heat. Start with one chili and taste after heating; chilies vary greatly in heat. Add the water a little at a time: the sauce should be pourable, but still cling to the tofu and rice cake. Brown sugar works if you don’t have palm sugar, though the flavor will be a little different. Tamarind paste is convenient; if you use tamarind pulp, soak it first and strain out the fibers.
Fry the tofu over medium heat so the outside turns golden brown while the inside stays soft. Pat the cubes dry first and leave space between them in the pan; otherwise, they’ll steam rather than brown. Blanch the bean sprouts briefly so they warm through but stay crunchy. Cucumber provides a cool, juicy contrast. Some versions also include cabbage or other garnishes; here, we’re keeping to the ingredients that carry the fresh, nutty combination.
Spoon the sauce over the rice cake, tofu and bean sprouts, and serve extra kecap manis on the side for anyone who wants a sweeter, darker note. Fried shallots and prawn crackers add their crunch at the very last moment; spooning them on beforehand makes them soft. Serve right away so warm and cool, soft and crunchy elements all remain on the plate together. The proportions of sauce and garnish can be adjusted: make the sauce a little thinner for generous spooning, or keep it thicker if you’d rather taste more of the roasted tofu.
Heat the lontong or ketupat according to the package instructions. Leave to cool briefly if needed, then cut into bite-sized pieces.
Pat the tofu dry and cut into cubes about 2 cm across. Heat the oil in a frying pan and fry the tofu on all sides for 8–10 minutes, until golden brown. Turn it regularly.
Bring a small pan of water to a boil. Blanch the bean sprouts for 30 seconds, drain and briefly rinse with cold water. Cut the cucumber into thin half-moons.
Blend the peanuts, garlic, chili, tamarind paste, palm sugar, 150 ml water and salt into a coarse sauce. Pour into a small saucepan and simmer gently for 3 minutes. Stir regularly and add more water if needed. Taste and add salt as needed.
Divide the rice cake, tofu, bean sprouts and cucumber between two plates. Spoon the warm peanut sauce over the top and drizzle with kecap manis.
Finish with the fried shallots and prawn crackers just before serving.
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