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Asinan Betawi

A traditional Jakarta vegetable salad featuring crunchy raw vegetables and fried tofu tossed in a tangy peanut tamarind dressing.

30 minEasyServes 4280 cal/serving

IndonesianSaladStovetop and BlenderVegetarianVeganHigh FiberHalal-friendlyKosher-styleDairy-FreeEgg-FreeGluten-FreeShellfish-FreePork-FreeAlcohol-Free

Ingredients

  • 14 oz firm tofu, cubed
  • 2 tbsp vegetable oil
  • 1 cup roasted peanuts
  • 4 red chili peppers, chopped
  • 1/4 cup palm sugar, grated
  • 2 tbsp tamarind paste
  • 1 tsp salt
  • 1.5 cups water
  • 2 cups green cabbage, shredded
  • 2 cups bean sprouts
  • 2 cucumber, sliced
  • 1/2 cup preserved mustard greens, chopped

Instructions

  1. 1

    Heat 2 tbsp vegetable oil in a skillet over medium-high heat and pan-fry 14 oz cubed firm tofu until golden on all sides, then drain on paper towels.

  2. 2

    In a blender, combine 1 cup roasted peanuts, 4 chopped red chili peppers, 1/4 cup grated palm sugar, 2 tbsp tamarind paste, 1 tsp salt, and 1.5 cups water.

  3. 3

    Blend until smooth, then transfer the sauce to a saucepan and simmer over low heat for 5 minutes until slightly thickened.

  4. 4

    Arrange 2 cups shredded green cabbage, 2 cups bean sprouts, 2 sliced cucumber, 1/2 cup chopped preserved mustard greens, and fried 14 oz cubed firm tofu in serving bowls.

  5. 5

    Pour the warm peanut dressing over the vegetables and serve immediately.

Questions

How long does Asinan Betawi keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Asinan Betawi?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, blend in batches rather than overfilling the jar.

Serve it with

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