Crispy Rojak with Peanut Sauce
A Malaysian street-food favorite loaded with crispy tofu, fresh vegetables, and tangy peanut sauce. Ready in under 25 minutes with minimal equipment.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 16g
Ingredients
- 14 oz Extra-firm tofu, pressed
- ½ piece Cucumber, cut into thin batons
- 1 cup Pineapple, fresh or canned, cubed
- 1 piece Hard-boiled egg, halved (or skip for vegan)
- 3 tbsp Creamy peanut butter
- 1 piece Lime, juiced
- 1 tbsp Chili paste or sambal oelek
- 2 tbsp Roasted peanuts, crushed (optional garnish)
Instructions
- 1
Cut tofu into 1/2-inch cubes. Heat 2 tbsp oil in a skillet over medium-high heat until it shimmers, about 90 seconds.
- 2
Pan-fry tofu in batches, turning occasionally, until all sides are golden and crispy, 8–10 minutes total. Transfer to a plate.
- 3
In a small bowl, whisk peanut butter, lime juice, chili paste, 2 tbsp water, 1 tbsp soy sauce, and a pinch of salt until smooth.
- 4
Arrange cucumber batons, pineapple cubes, egg halves, and crispy tofu on a plate or in a bowl.
- 5
Drizzle peanut sauce generously over everything. Top with crushed peanuts if desired.
- 6
Serve immediately while the tofu is still warm and crispy.
Tools you’ll need
- 12-inch skillet
- small mixing bowl
- whisk
- cutting board
- knife
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