Vegan Malaysian Rojak

Ingredients

• 1 Green mango
• 1 Cucumber
• 1 cup Pineapple
• 1 cup Jicama
• 1 block Fried tofu
• 1 Sweet potato
• 2 tbsp Tamarind paste
• 1 tbsp Lime juice
• 1 tbsp Soy sauce
• 2 tbsp Sugar
• 1 tsp Chili paste
• 1 tbsp Sesame seeds

Instructions

1. 1Prepare the fruit and vegetables: Peel and cut the 1 Green mango, 1 Cucumber, 1 cup Pineapple, and 1 cup Jicama into bite-sized pieces, about 1/2-inch cubes. Cut the 1 block of Fried tofu into 1/2-inch cubes.
2. 2Cook the sweet potato: Place the 1 Sweet potato in a medium saucepan and cover with water. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 15-20 minutes, or until fork-tender. Drain the sweet potato and transfer it to a blender. Blend until completely smooth.
3. 3Make the sauce: In a medium saucepan, combine the blended sweet potato, 2 tbsp Tamarind paste, 1 tbsp Lime juice, 1 tbsp Soy sauce, 2 tbsp Sugar, and 1 tsp Chili paste. Heat over medium heat, stirring constantly, for 5-7 minutes, until the sauce has thickened to a consistency that coats the back of a spoon. The sauce should smell fragrant and be a deep, rich color.
4. 4Assemble the rojak: Arrange the prepared 1 Green mango, 1 Cucumber, 1 cup Pineapple, 1 cup Jicama, and 1 block Fried tofu on a large serving platter.
5. 5Serve: Pour the thickened sweet potato sauce evenly over the arranged fruit and tofu. Sprinkle the 1 tbsp Sesame seeds over the top.
6. 6Serve immediately.

Substitutions

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