Hailing from Malaysia, Singapore and Indonesia, this vibrant salad brings together fruit, veggies and tofu in an extremely tasty way! A unique fusion of sweet, spicy and salty, a dish unlike any other!
Tangy Tropical Rojak
Tangy Tropical Rojak
with vermicelli noodles, fried tofu & zingy pineapple
Hands on Time: 15 - 30 minutes
Overall Time: 25 - 50 minutes
Ingredients:
- Cucumber
- Fresh Mango
- Fresh Mint
- Lime
- Limes
- Non-GMO Tofu
- Peanuts
- Pineapple Pieces
- Rice Vermicelli Noodles
- Rojak Sauce
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
OODLES OF NOODLES
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked and glassy. Drain on completion and toss through some oil to prevent sticking.
NUTS, SEEDS & ZEST!
Place the peanuts and sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until golden, shifting occasionally. Remove from the pan on completion and roughly chop. In a bowl, combine the lime zest (to taste),the rojak sauce and a sweetener of choice (to taste).
A FRUIT COCKTAIL
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the tofu chunks for 3-4 minutes until crispy, shifting occasionally. Remove from the pan and add to a bowl with the mango chunks, the pineapple chunks, and the diced cucumber. Toss the cooked noodles with ½ of the zesty rojak sauce.
PLATE IT UP!
Plate up the zesty rojak noodles. Top with the tofu and fruit mix. Drizzle over the remaining zesty rojak sauce. Garnish with sliced mint and sprinkle over the sesame seeds and peanuts. Time to dig in, Chef!
Rice Vermicelli Noodles - 50g
Peanuts - 10g
White Sesame Seeds - 5ml
Lime - 1
Rojak Sauce - 25ml
Non-GMO Tofu - 110g
Fresh Mango - 100g
Pineapple Pieces - 40g
Cucumber - 50g
Fresh Mint - 5g
OODLES OF NOODLES
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked and glassy. Drain on completion and toss through some oil to prevent sticking.
NUTS, SEEDS & ZEST!
Place the peanuts and sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until golden, shifting occasionally. Remove from the pan on completion and roughly chop. In a bowl, combine the lime zest (to taste),the rojak sauce and a sweetener of choice (to taste).
A FRUIT COCKTAIL
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the tofu chunks for 3-4 minutes until crispy, shifting occasionally. Remove from the pan and add to a bowl with the mango chunks, the pineapple chunks, and the diced cucumber. Toss the cooked noodles with ½ of the zesty rojak sauce.
PLATE IT UP!
Plate up the zesty rojak noodles. Top with the tofu and fruit mix. Drizzle over the remaining zesty rojak sauce. Garnish with sliced mint and sprinkle over the sesame seeds and peanuts. Time to dig in, Chef!
Rice Vermicelli Noodles - 100g
Peanuts - 20g
White Sesame Seeds - 10ml
Lime - 1
Rojak Sauce - 50ml
Non-GMO Tofu - 220g
Fresh Mango - 200g
Pineapple Pieces - 80g
Cucumber - 100g
Fresh Mint - 8g
OODLES OF NOODLES
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked and glassy. Drain on completion and toss through some oil to prevent sticking.
NUTS, SEEDS & ZEST!
Place the peanuts and sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until golden, shifting occasionally. Remove from the pan on completion and roughly chop. In a bowl, combine the lime zest (to taste),the rojak sauce and a sweetener of choice (to taste).
A FRUIT COCKTAIL
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the tofu chunks for 3-4 minutes until crispy, shifting occasionally. Remove from the pan and add to a bowl with the mango chunks, the pineapple chunks, and the diced cucumber. Toss the cooked noodles with ½ of the zesty rojak sauce.
PLATE IT UP!
Plate up the zesty rojak noodles. Top with the tofu and fruit mix. Drizzle over the remaining zesty rojak sauce. Garnish with sliced mint and sprinkle over the sesame seeds and peanuts. Time to dig in, Chef!
Rice Vermicelli Noodles - 150g
Peanuts - 30g
White Sesame Seeds - 15ml
Limes - 2
Rojak Sauce - 75ml
Non-GMO Tofu - 330g
Fresh Mango - 300g
Pineapple Pieces - 120g
Cucumber - 150g
Fresh Mint - 12g
OODLES OF NOODLES
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked and glassy. Drain on completion and toss through some oil to prevent sticking.
NUTS, SEEDS & ZEST!
Place the peanuts and sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until golden, shifting occasionally. Remove from the pan on completion and roughly chop. In a bowl, combine the lime zest (to taste),the rojak sauce and a sweetener of choice (to taste).
A FRUIT COCKTAIL
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the tofu chunks for 3-4 minutes until crispy, shifting occasionally. Remove from the pan and add to a bowl with the mango chunks, the pineapple chunks, and the diced cucumber. Toss the cooked noodles with ½ of the zesty rojak sauce.
PLATE IT UP!
Plate up the zesty rojak noodles. Top with the tofu and fruit mix. Drizzle over the remaining zesty rojak sauce. Garnish with sliced mint and sprinkle over the sesame seeds and peanuts. Time to dig in, Chef!
Rice Vermicelli Noodles - 200g
Peanuts - 40g
White Sesame Seeds - 20ml
Limes - 2
Rojak Sauce - 100ml
Non-GMO Tofu - 440g
Fresh Mango - 400g
Pineapple Pieces - 160g
Cucumber - 200g
Fresh Mint - 15g
Woolies Products in this dish
