Name: Malaysian rojak salad
Prep time: 20 min
Total time: 20 min
Yield: Serves 2 as a main, or 4 as a side
Cuisine: Malaysian
Ingredients: 2 tofu puffs; 1 teaspoon toasted sesame seeds; finely grated zest of 1 small lime; ½ cup (100 g) small pineapple chunks; 1 teaspoon dark brown sugar; 1 tablespoon hoisin sauce; 1 teaspoon dark soy sauce; 1½ tablespoons crushed roasted peanuts; ¼ cup (20 g) beansprouts, blanched; ¼ cup (40 g) small green apple chunks; 1½ tablespoons sesame seeds; ¼ cup (50 g) small cucumber cubes; ½ cup (100 g) small yam bean (jicama) or turnip cubes; 1 tablespoon tamarind paste

Preparation info

Serves
2
as a main

Difficulty
Medium
Ready in
20 min

Appears in

Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

About

It feels like a great injustice to call this a fruit salad, because oh, it is so much more. Chunks of fruit, vegetable and crispy tofu pieces are drowned in a sticky, syrupy dressing. Taste it frequently as you go along, adjusting as necessary. The mark of a good rojak is this dressing, so it’s important to get it just right. The beauty of this dish lies in the ability to swap out the ingredients in it according to what you like, making it a great way to use up any flagging fruit and