Name: Ketoprak (Tofu Vermicelli Peanut Salad)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Indonesian
Ingredients: 150 g konjac vermicelli (shirataki noodles); 200 g firm tofu, pressed and cubed; 1 cup bean sprouts, blanched; 1/2 cup cucumber, julienned; 2 tbsp peanut butter (unsweetened); 1 tbsp lime juice; 1 tbsp low-sodium soy sauce; 1 tsp stevia or erythritol; 1 clove garlic, minced; 1/4 tsp red chili flakes; 3 tbsp water; 1 tbsp fresh cilantro, chopped

Step-by-Step Instructions

1
Rinse konjac vermicelli, boil for 2 minutes, drain and set aside.
2
In a pan, lightly sauté tofu cubes until golden; set aside.
3
Blanch bean sprouts in boiling water for 30 seconds, then shock in cold water.
4
Mix peanut butter, lime juice, soy sauce, stevia, minced garlic, water and chili flakes to form a smooth sauce.
5
In a large bowl combine vermicelli, tofu, bean sprouts, cucumber, and pour the peanut sauce over; toss gently.
6
Garnish with cilantro and serve immediately.

*Pro Tips

1
Use konjac vermicelli to keep carbs low
2
Press tofu to remove excess moisture for better texture
3
Adjust sweetness with stevia to taste

Why It's Diabetic-Friendly

Low‑glycemic konjac replaces high‑glycemic rice noodles; tofu provides protein and healthy fats; no added sugar, using stevia keeps the dish diabetic‑friendly.

⚠️ This recipe is AI-generated and screened for general diabetic suitability. It is not medical advice and has not been individually reviewed by a clinician. Ingredient choices and portion sizes affect blood glucose differently for each person — confirm with your doctor or registered dietitian before relying on it, especially if you take insulin or other glucose-lowering medication.

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