- Rojak Salad
Meal Tags: Dinner, Lunch, Salad
Dietary Tags: Dairy-free, Egg-free, Gluten-free, Pescatarian
- 1 tbsp vegetable oil
- 12 oz extra-firm tofu, cut into 3/4 inch cubes
- 1 lime, zest and juice
- 2 tbsp fish sauce
- 2 tbsp tamarind paste
- 1 tbsp agave syrup
- 1 tsp sambal oelek (optional)
- 1 tsp grated fresh ginger
- 3 cups baby spinach
- 1 cup shredded red cabbage
- 1/2 English cucumber, diced
- 1 cup diced pineapple
- 1 mango, diced
- 1 tbsp chopped fresh mint
- 1/4 cup chopped peanuts
- Salt and pepper to taste
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.