Malaysian Rojak

Experience the vibrant flavors of Southeast Asia with this authentic Malaysian Rojak recipe—a tantalizing mix of sweet, tangy, and savory notes! This beloved Malaysian street food salad is a delightful medley of fresh fruits and vegetables like cucumber, jicama, pineapple, and semi-ripe mango, paired with crispy fried tofu, blanched bean sprouts, and toasted Chinese crullers (You Tiao) for the perfect blend of textures. The star of the dish is the bold and aromatic rojak sauce, featuring shrimp paste, tamarind, dark soy sauce, and a hint of chili for a balanced kick. Topped with crushed toasted peanuts, each bite is an explosion of umami-rich flavors. Ready in just 40 minutes, this vibrant salad is perfect to serve as a refreshing appetizer or a light main course. Whether you’re looking for something unique or craving a taste of Malaysia, this dish is sure to impress both your palate and your guests!

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 4

Ingredients

• 200 grams Firm tofu
• 1 medium Cucumber
• 1 medium Jicama
• 0.5 Pineapple
• 1 medium Mango (preferably semi-ripe)
• 100 grams Bean sprouts
• 2 Chinese crullers (You Tiao)
• 100 grams Peanuts
• 2 tablespoons Shrimp paste
• 3 tablespoons Tamarind paste
• 1 tablespoon Dark soy sauce
• 2 tablespoons Sugar
• 2 tablespoons Lime juice
• 1 teaspoon Chili powder
• 1 teaspoon Salt
• 3 tablespoons Water

Directions

Step 1

Begin by lightly toasting the peanuts in a dry pan over medium heat for 5-7 minutes until golden brown and fragrant. Allow them to cool, then crush them coarsely using a mortar and pestle or food processor. Set aside.

Step 2

Cube 200 grams of firm tofu and fry in a little oil until golden brown. Remove and drain on paper towels.

Step 3

Slice the Chinese crullers (You Tiao) into bite-sized pieces and toast them in the oven at 180°C for about 5 minutes or until crispy.

Step 4

Peel and thinly slice the cucumber and jicama. Set them aside.

Step 5

Cut the pineapple into small chunks and slice the mango into long strips.

Step 6

Blanch the bean sprouts in boiling water for 1 minute, then immediately transfer them to ice-cold water to stop the cooking process. Drain well and set aside.

Step 7

For the rojak sauce, combine the shrimp paste, tamarind paste, dark soy sauce, sugar, lime juice, chili powder, salt, and water in a bowl. Stir well until the sugar is dissolved and the mixture is smooth.

Step 8

In a large mixing bowl, combine the tofu, cucumber, jicama, pineapple, mango, bean sprouts, and Chinese crullers.

Step 9

Pour the rojak sauce over the salad mixture and toss gently to coat everything evenly.

Step 10

Sprinkle the crushed peanuts over the top.

Step 11

Serve immediately for the best flavor and texture.

Nutrition Facts

Serving size	1522.1 grams (1522.1g)

Amount per serving	% Daily Value*
Calories	1809

Total Fat 87.50g	112%
Saturated Fat 14.90g	75%
Polyunsaturated Fat 10.10g
Cholesterol 108mg	36%
Sodium 8073mg	351%
Total Carbohydrate 209.10g	76%
Dietary Fiber 37.80g	135%
Total Sugars 110.30g
Protein 74.30g	149%

Vitamin D 0IU	0%
Calcium 663mg	51%
Iron 12mg	66%
Potassium 2819mg	60%

*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.

Source of Calories

Fat: 41.0%

Protein: 15.5%

Carbs: 43.5%