This vibrant Southeast Asian fruit and vegetable salad is a sensory explosion of sweet, spicy, sour, and savory flavors all harmonizing on one plate. Crispy fried tofu and shrimp are tossed with fresh cucumber, pineapple, and bean sprouts, then smothered in an irresistible peanut-based sauce that's both creamy and tangy. A beloved street food across Malaysia and Singapore, rojak is the perfect balance of texture and taste that will transport your palate straight to the bustling markets of Southeast Asia.
⏱️50 min
📊Medium
👥4 servings
🍽️Snack
vegetarianspicybudget-friendlyfamily
Ingredients
200 gfirm tofu
2 tablespoonsshrimp paste
150 groasted peanuts
1 piececucumber
200 gfresh pineapple
100 gbean sprouts
2 piecesred chilies
3 piecesgarlic cloves
3 tablespoonspalm sugar
2 tablespoonstamarind paste
2 tablespoonslime juice
100 mlcoconut milk
500 mlvegetable oil
1 teaspoonsalt
Instructions
1PREPARE THE PEANUT SAUCE: In a mortar and pestle or food processor, pound the roasted peanuts with 3 garlic cloves, 2 red chilies, and 2 tablespoons of shrimp paste until you achieve a coarse paste consistency, about 3-4 minutes. Transfer this fragrant mixture to a bowl and stir in the palm sugar, tamarind paste, lime juice, and coconut milk until smooth and well combined. The sauce should have a pourable consistency similar to thick salad dressing. Taste and adjust the balance of flavors—add more lime juice for tartness, palm sugar for sweetness, or shrimp paste for umami depth. Set aside in a serving bowl.
2PREPARE THE TOFU: Cut the firm tofu into 1.5-inch cubes. Pat them dry with clean kitchen towels or paper towels to remove excess moisture, which will help them fry until golden and crispy rather than soggy. The drying step is crucial as it allows the tofu to absorb the oil and develop a satisfying fried texture on the outside while remaining tender inside.
3FRY THE TOFU: Heat the vegetable oil in a deep pan or wok to 170°C (340°F), or until a small piece of tofu sizzles immediately when dropped in. Carefully add the tofu cubes in batches, avoiding overcrowding the pan, and fry for 4-5 minutes until all sides are golden brown and crispy. Use a slotted spoon to remove the fried tofu to a plate lined with paper towels to drain excess oil. The tofu should be crunchy on the outside and maintain some tenderness within.
4PREPARE THE VEGETABLES AND FRUITS: Peel the cucumber and cut it into 1-inch chunks, removing some of the watery seeds if desired to prevent the salad from becoming too wet. Cut the fresh pineapple into bite-sized chunks. Rinse the bean sprouts thoroughly under cold running water and drain well. These fresh, crisp components will provide textural contrast to the fried elements and refreshing juice to balance the rich peanut sauce.
5ASSEMBLE THE ROJAK: Arrange the fried tofu, cucumber chunks, pineapple pieces, and bean sprouts on a serving plate or in a large bowl. The presentation should be colorful and inviting, showcasing the variety of textures and colors. If desired, lightly toss the vegetables together to mix them evenly. The combination should look fresh and vibrant with no ingredient overpowering the visual presentation.
6FINISH AND SERVE: Pour the prepared peanut sauce generously over the rojak components just before serving, ensuring every piece is coated but not swimming in sauce. Toss gently with a spoon or fork to distribute the sauce evenly, coating each component while maintaining the integrity of the ingredients. Serve immediately while the fried tofu is still warm and crispy to provide the best contrast of temperatures and textures. The freshness of the fruits and vegetables combined with the warmth of the tofu and the silky peanut sauce creates the signature rojak experience.