Malaysian Rojak — Fruit, Veg & Peanut Sauce
A vibrant Malaysian street-food salad of crispy fried tofu, fresh fruit, and vegetables tossed in a thick, spiced peanut sauce. Sweet, tangy, and deeply savory in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 380
- Protein
- 14g
Ingredients
- 3 tbsp smooth peanut butter
- 1.5 tbsp tamarind paste (or lime juice)
- 1 tbsp sambal oelek or chili paste
- 1 tbsp palm sugar (or brown sugar)
- 3 tbsp water
- 8 oz firm tofu, pressed
- 3 cups mixed fresh fruit and vegetables (cucumber, apple, pineapple, bean sprouts, cabbage)
- 2 tbsp neutral oil for frying
Instructions
- 1
Whisk peanut butter, tamarind, sambal, sugar, and water until smooth and pourable. Taste and adjust heat or sweetness.
- 2
Cut pressed tofu into 1-inch cubes. Heat oil in a skillet over medium-high until it shimmers, ~90 seconds.
- 3
Pan-fry tofu cubes, turning occasionally, until all sides are golden and crispy, ~8 minutes. Transfer to a plate.
- 4
Chop fruit and vegetables into bite-sized pieces and toss into a bowl.
- 5
Add warm crispy tofu to the bowl, pour peanut sauce over everything, and gently toss until coated.
- 6
Serve immediately, drizzling any extra sauce on top.
Tools you’ll need
- small bowl (for sauce)
- whisk
- cutting board
- sharp knife
- 12-inch skillet
- large bowl (for tossing)
- spatula or wooden spoon
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