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ketupat tahu bandung

Ketupat Tahu Bandung: Indonesian Tofu with Peanut Sauce

Ketupat Tahu Bandung is a beloved street food from West Java, Indonesia. It combines soft rice cakes (ketupat), crispy fried tofu (tahu), fresh bean sprouts, and hard-boiled eggs, all topped with a rich peanut sauce flavored with sweet soy sauce (kecap manis), tamarind, and lime. This dish is a perfect example of Indonesian comfort food: hearty, nutty, slightly sweet, and tangy.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 8 Portions
Course: Main Course, Street Food
Cuisine: Indonesian
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Components
  • 10 small rice cakes ketupat, about 100 g each – substitute with compressed rice cakes or sushi rice pressed into a pan and cut into cubes
  • 10 pieces 500 g firm tofu (tahu kuning – yellow Indonesian tofu, or substitute with firm white tofu), fried until golden
  • 5 hard-boiled eggs halved or sliced
  • 250 g about 2 cups bean sprouts, blanched briefly
  • 2 tbsp fried shallots bawang goreng – or crispy fried onions
  • 100 g about 3.5 oz shrimp crackers (kerupuk) – or substitute with prawn chips or Asian-style crackers
Peanut Sauce
  • 250 g about 2 cups roasted peanuts – or dry-roasted unsalted peanuts
  • 100 g ½ cup palm sugar (gula jawa) – or substitute with dark brown sugar
  • 1 small slice kencur lesser galangal, optional – can substitute with a pinch of ginger powder
  • 1 tbsp fried garlic bawang putih goreng – or sautéed garlic
  • 50 –70 ml tamarind water air asam – made by 1 tbsp tamarind paste dissolved in 50–70 ml warm water
  • 300 ml 1 ¼ cups coconut milk (santan) – canned coconut milk works well
  • 5 tbsp Indonesian sweet soy sauce kecap manis – substitute with soy sauce + molasses + a bit of sugar
  • Salt to taste
  • Juice of 1 fresh lime
Optional Chili Paste
  • 20 red Thai chilies cabai rawit, boiled and mashed – adjust quantity for preferred heat
  • Salt to taste

Instruction
 

Peanut Sauce
  1. Blend roasted peanuts, palm sugar, galangal/kencur, and garlic until smooth.
  2. In a saucepan, mix the blended paste with tamarind water and coconut milk. Cook over medium heat until slightly thickened.
  3. Add sweet soy sauce, salt, and lime juice. Taste and adjust the balance of sweet, savory, and tangy flavors.
Assembly
  1. On a serving plate, arrange rice cake pieces, fried tofu, bean sprouts, and slices of boiled egg.
  2. Generously spoon the peanut sauce over the top.
  3. Sprinkle with fried shallots and add crackers on the side.
  4. Serve with chili paste on the side for those who enjoy extra heat.

Notes

  • Ketupat (rice cake) is a traditional Indonesian rice dumpling cooked in woven palm leaves. For convenience, you can use compressed rice cakes (sold in Asian markets) or simply cook sushi rice, press it into a baking dish, chill, and cut into cubes.
  • Kencur is a type of aromatic ginger used in Sundanese cuisine. If unavailable, use a small pinch of ginger powder for a similar warmth.
  • Kecap Manis (sweet soy sauce): This is essential for authentic Indonesian flavor. Look for it in Asian grocery stores. If unavailable, mix regular soy sauce with molasses or maple syrup.
  • Palm sugar: Can be replaced with dark brown sugar or coconut sugar for a similar caramel-like sweetness.
  • Shrimp crackers (kerupuk): These are Indonesian-style puffed crackers. Sub with prawn chips or omit for a vegetarian version.
  • Spice level: Serve chili paste on the side to let diners adjust the heat to their preference.
  • Terasi (Indonesian shrimp paste): Optional. Traditional street vendors in Bandung usually do not add terasi to the peanut sauce. Some home cooks include a small amount (about ½ teaspoon, toasted first) to give extra umami depth.
    • When to add: Toast or fry terasi briefly until fragrant, then blend it together with the peanuts, sugar, kencur, and garlic when making the peanut sauce. This ensures the flavor is evenly incorporated.
    • Where to get it: Available at Asian supermarkets, Southeast Asian grocery stores, or online (look for “Indonesian shrimp paste” or “terasi udang”). Often sold in small blocks or jars.
    • Tip for Western cooks: Try the dish without terasi first—then experiment with a little if you enjoy stronger, more complex flavors.