Indonesian & Malaysian · Lunch · Snack
Rojak
A crunchy tumble of pineapple, green mango, cucumber and jicama with toasted tofu puffs, coated in a sticky, tangy-sweet shrimp paste and tamarind dressing and finished with crushed peanuts. This lighter version uses less sugar and dry-toasts the tofu instead of frying it.
- Prep
- 20 min
- Cook
- 5 min
- Total
- 25 min
- Serves
- 4
Calories come from: Carbs 56% · Fat 32% · Protein 12%
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Ingredients
For 4 servings- 1 1/2 cups250 gFresh pineapple, cut into bite-size chunks
- 1 small200 gGreen (unripe) mango, peeled and cut into chunks
- 1 medium200 gCucumber, cut into chunks
- 1 1/2 cups200 gJicama (bengkuang), peeled and cut into chunks
- 6 pieces60 gTofu puffs (tau pok)
- 1 1/2 tbsp30 gBlack shrimp paste (hae ko / petis udang)
- 1 tbsp15 gTamarind paste
- 1 1/2 tbsp20 gPalm sugar, grated (or brown sugar)
- 1 large10 gFresh red chilli, finely chopped
- 1 tbsp15 gLime juice
- 2 tbsp30 gWarm water
- 3 tbsp30 gRoasted peanuts, crushed
- 2 tsp5 gToasted sesame seeds (optional)
Steps
- 1
Heat a dry frying pan over medium heat and toast the tofu puffs for 3 to 4 minutes, turning, until crisp on the outside.
- 2
Let the tofu puffs cool slightly, then cut each into quarters.
- 3
In a large bowl, stir the palm sugar into the warm water until dissolved.
- 4
Add the shrimp paste, tamarind paste, chopped chilli and lime juice, and whisk into a thick, glossy sauce.
- 5
Taste the sauce and adjust with a little more lime for tang or chilli for heat.
- 6
Add the pineapple, green mango, cucumber and jicama to the bowl.
- 7
Add the toasted tofu pieces and toss everything until well coated in the sauce.
- 8
Divide among plates and scatter over the crushed peanuts and sesame seeds, if using.
- 9
Serve straight away so the fruit and vegetables stay crunchy.
Swaps, storage and make-ahead
Swaps
- For a vegan version, replace the shrimp paste with an equal amount of thick sweet soy sauce (kecap manis) mixed with a little miso, and check each packaged item is labelled vegan.
- If you can't find jicama, use crisp green apple or Asian pear chunks instead.
- Swap the green mango for extra pineapple plus an extra squeeze of lime if unripe mango is hard to find.
- For a peanut-free plate, skip the peanuts and use extra toasted sesame seeds or toasted sunflower seeds.
Storage
Rojak is best eaten fresh, as the fruit releases water and goes soggy once dressed; refrigerate any leftovers within 2 hours and eat within a day. Do not freeze.
Make ahead
Make the sauce up to 3 days ahead and keep it covered in the fridge, and cut the fruit and vegetables a few hours ahead, stored chilled in a sealed container. Toast the tofu, crush the peanuts and toss everything together just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: CrustaceansSoyPeanutsSesameGluten
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (265 g) | Per 100 g | |
|---|---|---|
| Calories | 220 kcal | 83 kcal |
| Protein | 7.3 g | 2.8 g |
| Carbohydrates | 34.1 g | 12.9 g |
| of which sugars | 23 g | 8.7 g |
| Fiber | 5.8 g | 2.2 g |
| Fat | 8.7 g | 3.3 g |
| of which saturated | 3.6 g | 1.4 g |
| Sodium | 470 mg | 177 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
