Ingredients with Measurements:
- 2 cups of bean sprouts
- 2 cups of cabbage, thinly sliced
- 1 cucumber, thinly sliced
- 2 carrots, thinly sliced
- 1 cup of long beans, cut into 2-inch pieces
- 1 block of firm tofu, cut into small cubes
- 1 cup of peanut sauce
- 2 cloves of garlic, minced
- 1 red chili, sliced
- 1 tablespoon of palm sugar
- 1 tablespoon of tamarind paste
- Salt to taste
- Water for boiling
Special equipment needed:
- Large pot for boiling water
- Mixing bowl
- Serving plate
Step-by-step instructions:
1. In a large pot, bring water to a boil. Add the bean sprouts, cabbage, cucumber, carrots, and long beans. Boil for 2-3 minutes until the vegetables are slightly cooked but still crunchy. Drain the vegetables and set aside.
2. In a mixing bowl, combine the peanut sauce, minced garlic, sliced chili, palm sugar, tamarind paste, and salt. Mix well until the sauce is smooth.
3. Add the cooked vegetables and tofu into the mixing bowl with the peanut sauce. Toss well until the vegetables and tofu are coated with the sauce.
4. Transfer the Karedok with Tofu onto a serving plate.
Time:
Preparation time: 15 minutes
Cooking time: 5 minutes
Temperature:
N/A
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 15g
Protein: 12g
Carbohydrates: 20g
Fiber: 5g
Sugar: 10g
Substitutions for ingredients:
- Instead of firm tofu, you can use tempeh or boiled eggs.
- Instead of palm sugar, you can use brown sugar or honey.
- Instead of tamarind paste, you can use lime juice.
Variations:
- Add sliced tomatoes or bell peppers for more color and flavor.
- Use different types of vegetables such as green beans, radish, or kale.
- Add crispy fried onions or shallots as a topping.
Tips and tricks:
- Make sure to not overcook the vegetables, as they should still be crunchy.
- You can prepare the peanut sauce ahead of time and store it in the fridge for up to a week.
- If you prefer a spicier Karedok, add more chili or use a spicier variety.
Storage instructions:
Store any leftover Karedok with Tofu in an airtight container in the fridge for up to 2 days.
Reheating instructions:
Reheat the Karedok with Tofu in the microwave or on the stovetop until heated through.
Presentation ideas:
Arrange the Karedok with Tofu in a circular pattern on a large plate, and garnish with fresh herbs such as cilantro or basil.
Garnishes:
- Fresh herbs such as cilantro or basil
- Crispy fried onions or shallots
- Sliced chili or lime wedges
Pairings:
- Serve with steamed rice or noodles for a complete meal.
- Pair with a refreshing drink such as iced tea or coconut water.
Suggested side dishes:
- Indonesian-style fried rice
- Chicken satay skewers
- Vegetable spring rolls
Troubleshooting advice:
- If the peanut sauce is too thick, add a little bit of water to thin it out.
- If the vegetables are too soft, reduce the boiling time.
Food safety advice:
- Make sure to wash all vegetables thoroughly before cooking.
- Store any leftover Karedok with Tofu in the fridge within 2 hours of cooking.
Food history:
Karedok is a traditional Indonesian salad made with raw vegetables and peanut sauce. It originated from West Java and is often served as a side dish or a light meal.
Flavor profiles:
Karedok with Tofu is a refreshing and crunchy salad with a nutty and slightly sweet peanut sauce. The addition of tofu adds a protein boost and a creamy texture.
Serving suggestions:
Serve the Karedok with Tofu as a light lunch or a side dish for a larger meal. It is perfect for a summer picnic or a potluck party.
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Region: Indonesian