Vegan Malaysian Rojak
Dive into the vibrant flavors of Southeast Asia with this **Vegan Malaysian Rojak**, a tantalizing twist on a traditional street food salad. Featuring crispy golden tofu, refreshing cucumber, sweet pineapple, crunchy jicama, and tender bean sprouts, this dish bursts with texture and freshness. The signature rojak dressing is a harmonious blend of tamarind paste, brown sugar, vegan soy sauce, and a touch of chili paste for an irresistible sweet, tangy, and mildly spicy kick. Topped with toasted, crushed peanuts for a nutty finish, this plant-based recipe is perfect as a light lunch or appetizer. Ready in just 30 minutes, it’s an easy and satisfying way to explore the bold, complex flavors of Malaysian cuisine—all while staying vegan-friendly!
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Recipe Information
Ingredients
- 300 grams Firm tofu
- 1 medium Cucumber
- 1 cup Pineapple
- 1 small Jicama
- 100 grams Bean sprouts
- 2 tablespoons Oil
- 0.25 cup Peanuts
- 0.25 cup Water
- 2 tablespoons Tamarind paste
- 2 tablespoons Brown sugar
- 1 tablespoon Vegan soy sauce
- 1 teaspoon Chili paste
- 0.25 teaspoon Salt
Instructions
Cut the firm tofu into small cubes. Pat dry with a paper towel to remove excess moisture.
Heat the oil in a pan over medium heat. Add the tofu cubes and cook until they are golden brown on all sides. Remove from heat and set aside to cool.
Peel and slice the cucumber into thin rounds. Remove the core and cut the pineapple into bite-sized pieces. Peel and julienne the jicama.
Wash the bean sprouts and drain them well.
Toast the peanuts in a dry pan over low heat until fragrant. Allow them to cool, then crush them coarsely using a mortar and pestle or a food processor.
In a small bowl, combine water, tamarind paste, brown sugar, vegan soy sauce, chili paste, and salt. Stir until the sugar dissolves and set aside.
In a large mixing bowl, combine the cucumber, pineapple, jicama, bean sprouts, and tofu. Pour the prepared dressing over the mix, stirring gently to coat all ingredients.
Transfer the mixture to a serving platter and sprinkle with crushed peanuts before serving.
Enjoy your Vegan Malaysian Rojak as a refreshing and flavorful salad or appetizer.
Nutrition Facts
Calories |
326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.8 g | 23% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 418 mg | 18% | |
| Total Carbohydrate | 30.3 g | 11% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 18.9 g | ||
| Protein | 16.0 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 556 mg | 43% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 528 mg | 11% | |
*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.
