Rojak Salad

By stancec44

Traditionally, rojak salads often include shrimp paste (belacan); if you aren't a vegetarian, feel free to throw that into the dressing, too. I have also seen rojak salads with green mango or papaya, banana, pomelo, potato, and green beans, as well as eggs and Chinese fried bread (youtiao). So it's quite all right if you don't have the exact roster of ingredients included in the recipe below. Rojak is flexible.

Ingredients

• 1 (12- or 14-ounce) block extra firm tofu
• Vegetable oil for frying
• 2 tablespoons tamarind pulp
• 2 tablespoons apple cider vinegar
• 2 teaspoons palm sugar or brown sugar
• 1/2 teaspoon sambal oelek (or more, to taste)
• 1/4 teaspoon kosher salt
• 1 cucumber, peeled and cut into chunks or slices
• 1 Granny Smith apple, cut into chunks or slices
• 1 cup jicama chunks or slices
• 1 cup pineapple chunks or slices
• 1/2 cup unsalted or lightly salted peanuts, crushed

Preparation

Step 1

Fry the tofu: Cut tofu into 1-inch cubes and gently press between clean kitchen towels or paper towels to absorb excess moisture. Add 1/2-inch oil to a skillet and heat over medium-high. Oil should be hot enough that a small piece of tofu sizzles but does not burn. Fry the tofu cubes in a single layer until crispy on all sides. This may need to be done in batches. Drain and cool on a towel-lined plate.

Make the dressing: Whisk together the tamarind, vinegar, sugar, sambal, and salt.

Assemble the salad: Toss the cooled tofu, cucumber, apple, jicama, pineapple, and half of the peanuts together in a large bowl and toss with the dressing.

Garnish with remaining peanuts and serve immediately.