Dairy-Free Malaysian Rojak
Dive into the vibrant flavors of Southeast Asia with this Dairy-Free Malaysian Rojak, a refreshing fruit and vegetable salad tossed in a bold, tangy peanut sauce. This plant-based recipe combines crisp cucumber, sweet pineapple, juicy mango, and tart green apple with the satisfying texture of firm tofu and fried tofu puffs. The star of the dish is its luscious sauce, a harmonious blend of peanut butter, tamarind paste, chili, and lime juice, delivering the perfect balance of sweet, spicy, and sour flavors. Topped with a crunchy garnish of crushed peanuts and sesame seeds, this quick and easy 30-minute recipe is a perfect blend of taste and texture. Serve it as a light appetizer, a side dish, or a main course for a satisfying dairy-free, vegan-friendly treat that celebrates the essence of Malaysian cuisine.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Firm tofu
- 100 grams Bean sprouts
- 1 medium Cucumber
- 150 grams Pineapple chunks
- 1 medium Mango
- 1 medium Green apple
- 100 grams Fried tofu puffs
- 4 tablespoons Peanut butter
- 2 tablespoons Tamarind paste
- 1 cup Water
- 2 tablespoons Brown sugar
- 1 tablespoon Chili paste
- 2 tablespoons Lime juice
- 0.5 teaspoon Salt
- 3 tablespoons Crushed peanuts
- 1 tablespoon Sesame seeds
Instructions
Press the firm tofu to remove extra moisture, then cut into bite-sized cubes.
Blanch the bean sprouts by boiling them in hot water for 2 minutes, then immediately transfer to a bowl of ice water to stop cooking. Drain and set aside.
Peel and slice the cucumber, mango, and green apple into thin strips or bite-sized pieces. Set them aside.
In a saucepan, combine the peanut butter, tamarind paste, water, brown sugar, and chili paste. Stir over medium heat until smooth and heated through, creating a spicy and tangy sauce. Add lime juice and salt, adjusting the flavor to your liking.
In a large mixing bowl, combine the blanched bean sprouts, cucumber, pineapple chunks, mango, green apple, and fried tofu puffs.
Add the peanut sauce to the salad mixture, tossing until all the ingredients are evenly coated.
Transfer the rojak to a serving plate and sprinkle with crushed peanuts and sesame seeds for added texture and flavor.
Serve immediately as a refreshing and spicy salad.
Nutrition Facts
Calories |
1553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.0 g | 109% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 10.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1687 mg | 73% | |
| Total Carbohydrate | 162.3 g | 59% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 114.9 g | ||
| Protein | 64.8 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 883 mg | 68% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2438 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
