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Salad · Malaysian

Rojak (Malaysian Fruit and Vegetable Salad)

25 min Serves 4 ~278 kcal/serving ~£5.50 (£1.38/serving) Contains-nutsDairy-freeGluten-freePescatarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 1 cucumber, cut into batons
  • 1 ripe mango
  • 1 green plantain
  • 100 g beansprouts
  • 150 g firm tofu, cubed
  • 1 tsp shrimp paste
  • 1 tbsp tamarind paste
  • 60 g roasted peanuts, roughly chopped
  • 1 tbsp palm sugar

Nutrition (per serving)

Calories
278 kcal
Protein
12 g
Carbohydrate
30.6 g
of which sugars
18.4 g
Fat
11.2 g
of which saturates
1.9 g
Fibre
4.7 g
Salt
0.34 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Peel and slice the mango and plantain into bite-sized pieces.

  2. 2

    Fry the tofu in a dry non-stick pan for 4-5 minutes until lightly golden, then cube.

  3. 3

    Whisk the shrimp paste, tamarind paste, palm sugar and 2 tablespoons water together to make a dressing.

  4. 4

    Toss the cucumber, mango, plantain, beansprouts and tofu together in a large bowl.

  5. 5

    Pour over the dressing and toss well to coat.

  6. 6

    Scatter with the roasted peanuts and serve straight away.

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