Low Sodium Malaysian Rojak
Discover the vibrant and zesty flavors of *Low Sodium Malaysian Rojak*, a refreshing twist on a traditional Malaysian fruit and vegetable salad. Packed with crunchy jicama, juicy pineapple, crisp cucumbers, and tangy unripe mango, this recipe offers a perfect balance of sweet, sour, and spicy. Lightly blanched bean sprouts and protein-rich tofu add texture and substance, while a velvety, low sodium peanut-tamarind sauce ties everything together with a nutty, slightly tangy punch. Topped with crushed roasted peanuts, this health-conscious version keeps the sodium in check without compromising on bold flavors. Ready in just 25 minutes, this nutrient-packed dish is perfect as a light appetizer, snack, or side for a flavorful Malaysian-inspired feast.
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Recipe Information
Ingredients
- 200 grams Firm tofu
- 1 medium Cucumber
- 1 medium Unripe mango
- 200 grams Jicama
- 200 grams Pineapple
- 100 grams Bean sprouts
- 2 tablespoons Low sodium peanut butter
- 2 tablespoons Tamarind paste
- 1 tablespoon Low sodium soy sauce
- 2 tablespoons Palm sugar
- 1 teaspoon Red chili flakes
- 30 grams Roasted peanuts
- 50 milliliters Water
Instructions
Prepare the tofu by patting it dry with a kitchen towel to remove excess moisture. Cut the tofu into small cubes.
Cucumbers should be peeled and sliced into bite-sized pieces. Similarly, peel the unripe mango and julienne it.
Peel and cut the jicama into thin strips. For the pineapple, remove the skin and core, then cut into small chunks.
Lightly blanch the bean sprouts in boiling water for 1 minute, then immediately immerse them in ice water to maintain their crunchiness.
In a small saucepan, combine the low sodium peanut butter, tamarind paste, low sodium soy sauce, palm sugar, and water. Cook on low heat until the palm sugar has dissolved and the sauce is smooth. Adjust the consistency by adding more water if necessary.
Add red chili flakes to the sauce for extra heat. Mix thoroughly and remove the sauce from the heat.
In a large mixing bowl, combine the tofu, cucumber, mango, jicama, pineapple, and bean sprouts.
Pour the homemade rojak sauce over the mixed ingredients and toss gently to coat everything evenly.
Coarsely crush the roasted peanuts and sprinkle over the top of the salad for added texture and flavor.
Serve immediately and enjoy the refreshing taste of this low sodium Malaysian rojak.
Nutrition Facts
Calories |
1079 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 704 mg | 31% | |
| Total Carbohydrate | 145.9 g | 53% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 107.1 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 482 mg | 37% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2612 mg | 56% | |
*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.
