Malaysian rojak salad


Preparation info

  • Difficulty


  • Serves


    as a main

Appears in

Jackfruit and Blue Ginger

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 veg in your crisper drawer. Hate pineapples? Use some ripe jackfruit. Not a fan of cucumber? Then use more yam bean (jicama). Just aim for about 2 cups, or 250 g, of fruit and veg all up.

Prep time: 20 minutes
Cooking time: no cooking needed


  • 2 tofu puffs
  • ½ cup (100 g) small pineapple chunks
  • ½ cup (100 g) small yam bean (jicama) or turnip cubes
  • ¼ cup (50 g) small cucumber cubes
  • ¼ cup (40 g) small green apple chunks
  • ¼ cup (20 g) beansprouts, blanched
  • tablespoons sesame seeds
  • tablespoons crushed roasted peanuts


  • 1 tablespoon hoisin sauce
  • 1 teaspoon dark soy sauce
  • 1 teaspoon dark brown sugar
  • 1 tablespoon tamarind paste
  • 1 teaspoon toasted sesame seeds
  • finely grated zest of 1 small lime


First make the dressing. In a small bowl, combine all the ingredients and mix until smooth.

Toast the tofu puffs under a hot grill for a minute or two, then use a pair of scissors to cut them up into chunks. Put the tofu puffs into a large bowl, then add the pineapple, yam bean, cucumber, green apple and beansprouts. Drizzle over the dressing and toss well to coat.

Sprinkle with the sesame seeds and peanuts, then serve.