Ingredients with Measurements:
- 1 block of firm tofu, cut into small cubes
- 1 cucumber, peeled and sliced
- 1 small jicama, peeled and sliced
- 1 small pineapple, peeled and sliced
- 1 small red onion, thinly sliced
- 1 small red chili, thinly sliced
- 1/2 cup of roasted peanuts, chopped
- 1/4 cup of tamarind paste
- 1/4 cup of palm sugar
- 1/4 cup of water
- 1 tablespoon of soy sauce
- 1 tablespoon of lime juice
- 1 teaspoon of shrimp paste
Special equipment needed:
- None
Step-by-step instructions:
1. In a small bowl, mix together tamarind paste, palm sugar, water, soy sauce, lime juice, and shrimp paste until well combined.
2. In a large mixing bowl, combine tofu, cucumber, jicama, pineapple, red onion, and red chili.
3. Pour the tamarind dressing over the tofu and vegetable mixture and toss well to coat.
4. Sprinkle chopped roasted peanuts on top of the salad.
5. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Serve at room temperature.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 250
- Fat: 12g
- Carbohydrates: 30g
- Protein: 10g
- Fiber: 6g
Substitutions for ingredients:
- Firm tofu can be substituted with tempeh or seitan.
- Jicama can be substituted with turnip or radish.
- Pineapple can be substituted with mango or papaya.
- Red chili can be substituted with jalapeno or serrano pepper.
- Roasted peanuts can be substituted with cashews or almonds.
- Tamarind paste can be substituted with lime juice or vinegar.
- Palm sugar can be substituted with brown sugar or honey.
- Shrimp paste can be omitted for a vegetarian version.
Variations:
- Add sliced green apple or pear for a sweet and tangy twist.
- Top with crispy fried shallots for extra crunch.
- Use a different type of nut, such as macadamia or hazelnut, for a different flavor profile.
Tips and tricks:
- Use a mandoline or vegetable peeler to slice the vegetables thinly and evenly.
- To make the tofu more flavorful, marinate it in soy sauce and sesame oil for 30 minutes before adding it to the salad.
- Adjust the amount of chili and shrimp paste to your liking.
Storage instructions:
- Tofu rojak is best served fresh and should not be stored for more than a few hours.
Reheating instructions:
- Tofu rojak should not be reheated.
Presentation ideas:
- Serve in a large salad bowl or on individual plates.
- Garnish with fresh herbs, such as cilantro or mint.
Garnishes:
- Chopped fresh herbs, such as cilantro or mint.
- Crispy fried shallots.
Pairings:
- Tofu rojak pairs well with grilled meats or seafood.
Suggested side dishes:
- Steamed rice or noodles.
Troubleshooting advice:
- If the salad is too sour, add more palm sugar.
- If the salad is too sweet, add more lime juice or tamarind paste.
- If the salad is too salty, add more water or lime juice.
Food safety advice:
- Make sure to wash all vegetables thoroughly before using.
- Store leftover ingredients separately to prevent cross-contamination.
Food history:
- Rojak is a traditional fruit and vegetable salad from Malaysia and Singapore.
Flavor profiles:
- Sweet, sour, salty, and spicy.
Serving suggestions:
- Serve as a light lunch or as a side dish to a larger meal.
Related Categories
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Region: Malaysian