Rojak Salad
CALORIES: 322
PREP: 10 minutes
COOK: 10 minutes
This yummy dinner-worth salad is inspired by a classic Malaysian dish and is absolutely bursting with bright flavors! It is loaded with fresh crunchy veggies, sweet pineapple and mango, and protein-packed crispy tofu! Enjoy!
Ingredients
| 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 |
Directions
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.
| Per serving | |
|---|---|
| Calories (kcal) | 322 |
| Total Fat (g) | 15 |
| Saturated fat (g) | 2 |
| Trans fat (g) | 0 |
| Cholesterol (mg) | 0 |
| Sodium (mg) | 893 |
| Total Carbohydrate (g) | 35 |
| Dietary Fiber (g) | 6 |
| Total Sugars (g) | 23 |
| Added Sugars (g) | 4 |
| Protein (g) | 20 |
| Vitamin D (mg) | 0 |
| Calcium (mg) | 230 |
| Iron (mg) | 4 |
| Potassium (mg) | 511 |
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