Indonesian Kupat Tahu with Tofu and Peanut Sauce

Name: Indonesian Kupat Tahu with Tofu and Peanut Sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Indonesia
Ingredients: 400 g of silken tofu (firm, cut into cubes); 250 g of white rice (cooked into a compact block (lontong) and diced); 150 g of bean sprouts (blanched); 3 tbsp of sunflower oil (for browning the tofu); 1/2 tsp of salt; 120 g of peanut butter (or crushed roasted peanuts); 2 garlic cloves (chopped); 1 red chili pepper (seeded and thinly sliced); 2 tbsp of soy sauce (thick and sweet (kecap manis)); 1 tbsp of lime juice; 1 tbsp of brown sugar (or palm sugar); 120 ml of hot water; 40 g of krupuk (shrimp chips, crackers for serving)

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Traditional kupat tahu pairs the crispness of golden tofu with the tenderness of compressed rice cakes, all topped with a creamy peanut sauce. This great Indonesian classic is enjoyed hot or warm, with crunchy bean sprouts and krupuk for an authentic Javanese street food experience.

Total time: 30 min
Prep: 20 min
Cook: 10 min
Difficulty: Easy
Per person: €1.88

By the CookinBreak team

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Nutrition facts

per serving · estimate

485kcal

Protein19 g16%
Carbs53 g44%
Fat22 g41%
Fiber5 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For an authentic street food result, fry the tofu just before plating to keep its crispy contrast under the warm sauce. You can replace the compressed rice cake (lontong) with tightly packed rice balls or sushi rice molded into a block the day before.

Freezing : Can you freeze this recipe?

Not recommended

The peanut sauce freezes very well for up to 3 months in an airtight container. The cooked rice freezes for up to 1 month. Silken tofu and bean sprouts do not freeze.

Storage : How long does it keep?

The peanut sauce keeps 5 days max in an airtight container in the fridge. The cooked rice keeps 2-3 days. Silken tofu and bean sprouts should be added fresh at serving time.

Making ahead : Can you make it the day before?

Yes

Make the peanut sauce and cook the rice the day before. Store separately in the fridge. The tofu and bean sprouts are added fresh.

Reheating : How do you reheat it?

Reheat the peanut sauce gently in a saucepan or in the microwave. The cooked rice can be reheated in the microwave or steamed. The tofu and bean sprouts are served fresh.

Variations

Vegan version: replace the emping or shrimp krupuk chips with plant-based tapioca or melinjo crackers.
Spicier version: add a crushed bird's eye chili directly to the peanut sauce, following the Central Java tradition.
Gluten-free version: replace the classic sweet soy sauce with tamari plus an extra spoonful of melted palm sugar.

Mistakes to avoid

Using tofu that is too wet: pat the tofu cubes dry carefully with paper towels before cooking so they brown without splattering.
Overcooking the bean sprouts: a one-minute blanching is enough, otherwise the dish loses all its fresh bite.
Pouring cold water into the sauce all at once: add very hot water little by little to keep the fats in the peanuts from seizing.

Frequently asked questions

What can you use in place of traditional lontong or kupat?

If you cannot find store-bought Javanese compressed rice packets, cook regular white rice a little wetter, press it firmly into a flat pan, let it cool completely, then cut it into even cubes.

Which tofu works best for kupat tahu?

Choose firm or medium-firm white tofu. It holds up perfectly to cutting and forms a golden, crunchy shell in the skillet while keeping a tender, soft center.

What is the ideal consistency for the peanut sauce?

The sauce should be velvety and fluid enough to coat without immediately soaking into the rice. Adjust the texture by adding one or two extra tablespoons of hot water if needed.

How do you control the heat in this dish?

The traditional Javanese recipe combines the sweetness of palm sugar with sharp heat. You can remove the seeds from the red chili or serve it finely chopped on the side so each guest can adjust their plate.