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Rojack Rorseman

Fancy a meal that sounds like it is being served to you by Scooby Do? Ro ray! I hear you shout; well this Malaysian rojak, full of sweet and sour flavours, and totally vegan, will tick that box. This recipe is from Kitchen Stories.

Prep time: 10 minutes

Cooking time: 10 minutes

Makes: 2 portions

Ingredients: 1 Granny Smith apple

1/4 pineapple or a couple of tinned pineapple rings

1/2 cucumber

1/2 kohlrabi

75g tofu

1/2 red onion

1/2 lime

1/2tbsp tamarind paste

30ml sweet soy sauce

1/2tbsp fish sauce

1 Thai chili

35g roasted peanuts

5g sesame seeds

1. Tofa so good

Chop your 75g tofu into smallish cubes and cook in a pan with a dash of oil on medium-high heat until the tofu is lightly crisped on the outside (around 5 minutes)

2. Your are my onione and only

While the tofu is crisping, test your dexterity and slice your half a red onion as thin as possible. Pop it in a bowl with the juice of half a lime, cover with water and leave to pickle.

2. Chop chop!

Make that chopping board earn its keep! Roughly peel the skin off of your cucumber and chop into rough bite-sized pieces. Peel the 1/2 kohlrabi and chop into bitesized pieces. Peel and remove the core from the 1/4 pineapple and, you guessed it, cut into bitesized pieces. Next peel and core an apple, but don’t cut it! … only joking, cut the apple into bitesized pieces

Toss all of your bitesized fruit and veg into a large bowl along with the tofu and squeeze over the other half a lime.

3. Source some sauce

In a separate bowl mix together: 1/2tbsp tamarind paste, 30ml sweet soy sauce, 1/2tbsp fish sauce and 1/2tsp of sesame seeds. Chop the Thai chilli finely and add that to the mix as well.

Blitz 35g roasted peanuts in a food processor, add half to the sauce and save the other half for garnish.

4. Up town, down town, bring that Rojack together now

Drain your pickled onions and add to the big bowl of healthiness, along with the sauce. Toss the salad and sauce together.

Dish up onto individual plates, drizzle over remaining sauce and sprinkle the rest of the crushed peanuts over the top.

Dink and sink!

Food for Thought

Lizzy says: "During summer I always get very excited to cram in as many novel salds as possible, and this was certainly a novel salad. It was very quick and simple to make this after we had decoded the recipe. My only criticism is that the tofu was not filling enough, I feel like the salad needed another source of protein or some noodles to bulk it up. 6/10"

Kate says: "I was super hot and flustered when we made this and I can't remember the recipe was super hard to follow. But! It didn't detract from the deliciousness of the meal. I needed way more tofu and maybe a few less vegetables but I really liked the combination of flavours that came from the sauce. Also, I had this as a main meal, but it definitely needed to be either a side or a starter because I was still pretty hungry after 6/10"

6/10 Gasps


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