Yield: 4
Rojak Salad
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Ingredients
- 1 tbsp vegetable oil
- 12 oz extra-firm tofu, cut into ¾ inch cubes
- 1 lime, zest and juice
- 2 tbsp fish sauce
- 2 tbsp tamarind paste
- 1 tbsp agave syrup
- 1 tsp sambal oelek
- 1 tsp fresh ginger
- 3 cups baby spinach
- 1 cup red cabbage
- ½ English cucumber, diced
- 1 cup pineapple
- 1 mango, diced
- 1 tbsp fresh mint
- ¼ cup chopped peanuts
- Salt and pepper, to taste
Instructions
- In a skillet, heat the oil over medium-high heat. Add the tofu and season it with salt and pepper to taste. Cook, stirring occasionally until the tofu is golden on all sides, 8 to 10 minutes. Once cooked, remove the tofu from the heat and set it aside to cool slightly.
- In a small bowl, whisk together the lime zest, juice, fish sauce, tamarind paste, coconut sugar, sambal, and ginger. Set it aside.
- Arrange the spinach, red cabbage, cucumber, pineapple and mango in a serving dish. Top with the mint and peanuts.
- Pour the dressing over the salad just before serving or store, undressed, in the refrigerator for up to 3 days.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 305Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 915mgCarbohydrates: 40gFiber: 6gSugar: 30gProtein: 14g
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