Pacitan has its versions of rice cake and tofu dish. kupat tahu pacitan (peanut rice cake & tofu) does not use bakwan or vegetable fritters. the sauce also has more acidity since it has tamarind juice added in it.
5 rice cakes
250 grams mung bean sprouts,soaked in hot water
1 celery, finely sliced for topping
2 tablespoons crispy shallotfor topping
100 grams cassava starch crackers,fried
fried tofu:
12 pieces small white tofu
150 ml water
cooking oil for frying
ground spices blend for tofu:
1 teaspoon salt
2 cloves garlic
½ teaspoon coriander seeds
sweet sauce ingredients:
1,200 ml water
125 grams brown palm sugar,finely chopped
2 tablespoons tamarind juicefrom 2 tablespoons tamarind dissolved in 1 ½ tablespoons water
1 teaspoon salt
spices blend per portion:
1 clove garlic
2 red bird’s eye chili peppers
¼ teaspoon salt
½ tablespoon (10 grams)fried peanut
1. Fried tofu: mix well tofu ground spices blend and water. Fry it until golden brown. Cut it into small pieces.
2. Sweet sauce: boil water and brown sugar. Keep stirring it until the sugar is dissolved. Remove it from heat and strain it. Add in tamarind juice and salt. Stir it well.
3. Ground spices blend per portion: Grind garlic, red bird’s eye chili peppers, and salt. Add peanut. Grind it coarsely. Pour in 200 ml sweet sauce. Mix it well.
4. Put rice cakes, mung bean sprout, and tofu. Drench it with ground spices blend.
5. Kupat Tahu Pacitan (Peanut Rice Cake & Tofu) is ready to serve with celery, crispy shallot, and cassava starch crackers.
