Crispy Vegetable Rojak with Peanut Sauce
A Malaysian street-food favorite: fried tofu, tempeh, and vegetables tossed in a rich, spicy peanut-tamarind sauce. Ready in 20 minutes, totally plant-based, and ridiculously craveable.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 22g
Ingredients
- 200 g firm tofu, pressed and cubed
- 150 g tempeh, cut into thick rectangles
- 1 whole cucumber, sliced into batons
- 3 tbsp peanut butter (creamy, unsweetened)
- 1.5 tbsp tamarind paste
- 1 tbsp sambal oelek or chili paste
- 1 whole lime (juiced)
Instructions
- 1
Make the sauce: whisk peanut butter, tamarind, sambal, lime juice, and 3 tbsp water until smooth.
- 2
Heat 2 tbsp oil in a skillet over medium-high heat until shimmering, about 90 seconds.
- 3
Pan-fry tofu cubes until golden and crispy on all sides, 6–8 minutes total. Transfer to a plate.
- 4
Fry tempeh until edges brown and crispy, 4–5 minutes. Return tofu to the skillet with the sauce.
- 5
Toss everything to coat, cooking until the sauce clings and edges caramelize, about 2 minutes.
- 6
Serve hot topped with cucumber batons. Drizzle extra sauce on top if desired.
Tools you’ll need
- 12-inch skillet or wok
- cutting board
- knife
- whisk
- slotted spatula
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
