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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Tangy Tropical Rojak?
The preparation time for Tangy Tropical Rojak with vermicelli noodles, fried tofu & zingy pineapple is between 15 and 30 minutes.
What is the total time required to make Tangy Tropical Rojak with vermicelli noodles, fried tofu & zingy pineapple?
The total time required to make Tangy Tropical Rojak with vermicelli noodles, fried tofu & zingy pineapple is between 25 and 50 minutes.
How many servings does Tangy Tropical Rojak provide?
4 servings
What are the main ingredients in Tangy Tropical Rojak?
Cucumber, Fresh Mango, Fresh Mint, Lime, Limes, Non-GMO Tofu, Peanuts, Pineapple Pieces, Rice Vermicelli Noodles, Rojak Sauce, White Sesame Seeds
What is the nutritional information of Tangy Tropical Rojak?
Calories: 483, Carbs: 73 grams, Fat: grams, Protein: 19 grams, Sugar: 24.6 grams, Salt: 493 grams
How do I prepare Tangy Tropical Rojak?
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!
What should be prepared from my kitchen to make Tangy Tropical Rojak?
Cucumber, Fresh Mango, Fresh Mint, Lime, Limes, Non-GMO Tofu, Peanuts, Pineapple Pieces, Rice Vermicelli Noodles, Rojak Sauce, White Sesame Seeds
How many calories does Tangy Tropical Rojak have?
483 calories
How much fat content does Tangy Tropical Rojak have?
grams
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