VEGAN ROJAK SALAD
After making this recipe several times, I’ve come up with a vegan, spicy and refreshing version of the traditional Rojak Salad.
Ingredients
- 200 gr Japanese cucumber (substitute – any type of cucumber).
- 200 gr Red apple
- 200 gr Pineapple
- 200 gr Guava
- 200 gr Firm tofu
- 200 gr Turnip (substitute – radish).
- 1 tablespoon Cornstarch.
- 1 tablespoon Soy sauce.
For the crunchy touch:
- 20 gr Peanuts (unsalted and roasted).
- Sesame seeds
For the sauce:
- 6 Calamansi limes (substitute – 2 limes).
- 1 Red chili pepper (remove the seeds).
- 30 gr Tamarind paste or tamarind sauce.
- 20 ml Molasses (substitute – brown sugar).
- 1 tablespoon Brown sugar (if you are already using brown sugar instead of molasses, you don’t need to add this).
- 3 tablespoon Water.
- Shichimi tōgarashi (substitue - powder).
Instructions
- Cut all the fruit and vegetables into cubes and store them in the refrigerator.
- Soak the tofu chunks with a little bit of soy sauce and add some corn starch; place the tofu chunks over an oven tray with a piece of parchment paper and bake them for 20 minutes at 200 celcius degrees, it is not necessary to add oil.
- Chop the peanuts.
- Let’s start making the sauce: Use a food grinder or blender. Pour the Calamansi limes juice (without the seeds), fresh chili pepper, molasses, tamarind, water, and sugar. Blend all the ingredients well until you get a smooth paste. Check the spiciness and add Shichimi tōgarashi to taste. Blend again.
- Mix the salad with the sauce: Add the sauce to the fruit and the tofu chunks and add half of the chopped peanuts. Mix well with a spoon to incorporate the sauce. Serve the salad immediately, adding the rest of the peanuts and some sesame seeds on top of it.