Malaysian Vegetable Rojak
A vibrant Malaysian street-food salad of fresh vegetables and crispy tofu in a tangy-sweet peanut sauce. Ready in 25 minutes with bold, crave-worthy flavor.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 18g
Ingredients
- 14 oz firm tofu, pressed
- 1 medium cucumber, cut into batons
- 1 cup green papaya or jicama, julienned
- 3 tbsp peanut butter, unsweetened
- 1 whole lime (juiced)
- 1 tbsp sambal oelek or chili paste
- 2 tbsp vegetable oil
Instructions
- 1
Cube pressed tofu into 1-inch pieces. Pat dry with paper towels.
- 2
Cut cucumber and papaya into thin batons and place in a bowl.
- 3
Whisk peanut butter, lime juice, sambal, and 3 tbsp water until smooth.
- 4
Heat oil in a skillet over medium-high until shimmering, ~90 seconds.
- 5
Pan-fry tofu cubes until golden on all sides, turning occasionally, ~8 minutes.
- 6
Toss vegetables and tofu together in a bowl and pour sauce over top.
- 7
Toss until coated. Serve immediately while tofu is still warm.
Tools you’ll need
- cutting board
- knife
- bowl
- whisk
- 12-inch skillet
- spatula
- paper towels
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