Vegetarian Malaysian Rojak
Experience the vibrant medley of flavors and textures in this Vegetarian Malaysian Rojak, a beloved fruit and vegetable salad that's as delightful as it is nutritious. Packed with a colorful assortment of cucumber, jicama, pineapple, and tangy green mango, this dish combines sweet, sour, and savory notes for an explosion of taste in every bite. Golden-brown cubes of fried tofu, crunchy Chinese crullers, and curd fritters add satisfying heft, while the rojak sauce—a harmonious mix of palm sugar, tamarind paste, chili, and lime juice—creates a bold, zesty finish. Topped with a generous sprinkle of toasted peanuts, this Malaysian classic is perfect as a refreshing salad or side dish. Quick to prepare, naturally vegetarian, and bursting with tropical charm, this dish will transport you straight to the vibrant streets of Malaysia.
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Recipe Information
Ingredients
- 1 medium cucumber
- 1 medium jicama
- 0.5 medium pineapple
- 1 medium green mango
- 200 grams firm tofu
- 100 grams curd fritters
- 1 whole Chinese crullers (youtiao)
- 100 ml rojak sauce
- 1 tablespoon chili paste
- 2 tablespoons palm sugar
- 1 tablespoon tamarind paste
- 50 grams toasted peanuts
- 1 lime's juice lime juice
- 0.5 teaspoon salt
Instructions
Prepare the fruits and vegetables: Peel the cucumber, jicama, and green mango. Cut them into thin slices or small cubes. Set them aside in a large mixing bowl.
Prepare the pineapple by removing the skin and eyes. Cut the pineapple into bite-sized pieces and add them to the mixing bowl.
Cut the firm tofu into small cubes and pat them dry with paper towels.
Heat a non-stick pan over medium heat and lightly fry the tofu cubes until golden brown on all sides. Set aside to cool.
Cut the Chinese crullers into small pieces and add them to the mixing bowl along with the curd fritters.
In a separate small bowl, prepare the rojak sauce by combining the rojak sauce, chili paste, palm sugar, tamarind paste, and lime juice. Mix well until the sugar has dissolved and the ingredients are well incorporated.
Pour the sauce over the fruits, vegetables, and fried tofu. Gently toss until everything is evenly coated.
Sprinkle the toasted peanuts over the top and give a final toss. Adjust the seasoning with salt according to taste.
Transfer the dressed rojak to a serving platter and serve immediately as a refreshing salad or as a side dish.
Nutrition Facts
Calories |
1868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.2 g | 96% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 2286 mg | 99% | |
| Total Carbohydrate | 256.8 g | 93% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 148.6 g | ||
| Protein | 67.3 g | 135% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1710 mg | 132% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2563 mg | 55% | |
*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.
