Malaysian Rojak
Dive into the vibrant flavors of Malaysia with this irresistible Malaysian Rojak recipe! A tantalizing fusion of sweet, tangy, and savory, this salad brings together crispy fried tofu, refreshing cucumber and jicama, juicy pineapple, and semi-ripe mango in a delightful medley of textures. Enhanced by the crunch of toasted Chinese crullers and topped with crushed roasted peanuts, the dish truly comes alive with its signature rojak sauce—a zesty blend of shrimp paste, tamarind, lime juice, dark soy sauce, and chili powder. Perfect for a light yet satisfying meal or as a standout side dish, this colorful creation captures the essence of Malaysian street food in every bite. Ready in just 40 minutes, it’s a must-try for anyone seeking bold flavors and authentic Asian cuisine. Keywords: Malaysian Rojak, Malaysian salad, Asian street food, tofu salad, tamarind dressing.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 200 grams Firm tofu
- 1 medium Cucumber
- 1 medium Jicama
- 0.5 Pineapple
- 1 medium Mango (preferably semi-ripe)
- 100 grams Bean sprouts
- 2 Chinese crullers (You Tiao)
- 100 grams Peanuts
- 2 tablespoons Shrimp paste
- 3 tablespoons Tamarind paste
- 1 tablespoon Dark soy sauce
- 2 tablespoons Sugar
- 2 tablespoons Lime juice
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 3 tablespoons Water
Instructions
Begin by lightly toasting the peanuts in a dry pan over medium heat for 5-7 minutes until golden brown and fragrant. Allow them to cool, then crush them coarsely using a mortar and pestle or food processor. Set aside.
Cube 200 grams of firm tofu and fry in a little oil until golden brown. Remove and drain on paper towels.
Slice the Chinese crullers (You Tiao) into bite-sized pieces and toast them in the oven at 180°C for about 5 minutes or until crispy.
Peel and thinly slice the cucumber and jicama. Set them aside.
Cut the pineapple into small chunks and slice the mango into long strips.
Blanch the bean sprouts in boiling water for 1 minute, then immediately transfer them to ice-cold water to stop the cooking process. Drain well and set aside.
For the rojak sauce, combine the shrimp paste, tamarind paste, dark soy sauce, sugar, lime juice, chili powder, salt, and water in a bowl. Stir well until the sugar is dissolved and the mixture is smooth.
In a large mixing bowl, combine the tofu, cucumber, jicama, pineapple, mango, bean sprouts, and Chinese crullers.
Pour the rojak sauce over the salad mixture and toss gently to coat everything evenly.
Sprinkle the crushed peanuts over the top.
Serve immediately for the best flavor and texture.
Nutrition Facts
Calories |
485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.8 g | 31% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 1743 mg | 76% | |
| Total Carbohydrate | 54.8 g | 20% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 30.7 g | ||
| Protein | 20.6 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 408 mg | 31% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 691 mg | 15% | |
*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.
