Low Sodium Malaysian Rojak

Delight in the vibrant flavors of **Low Sodium Malaysian Rojak**, a healthier twist on the beloved traditional salad. This refreshing dish combines crunchy cubes of firm tofu, crisp cucumber, sweet pineapple, and tangy unripe mango with the subtle earthiness of jicama and the delicate crunch of blanched bean sprouts. Tossed in a luscious homemade sauce crafted from low-sodium peanut butter, tamarind paste, and palm sugar, and spiced with a hint of red chili flakes, this salad perfectly balances sweet, sour, salty, and spicy notes. Finished with a topping of coarsely crushed roasted peanuts, it’s a textural masterpiece that’s perfect as a light lunch or side dish. With just 20 minutes of prep time, this low-sodium, flavor-packed Malaysian rojak is not only quick and easy but also a heart-healthy way to enjoy a classic.

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:5 mins

Total Time:25 mins

Servings: 4

Ingredients

• 200 grams Firm tofu
• 1 medium Cucumber
• 1 medium Unripe mango
• 200 grams Jicama
• 200 grams Pineapple
• 100 grams Bean sprouts
• 2 tablespoons Low sodium peanut butter
• 2 tablespoons Tamarind paste
• 1 tablespoon Low sodium soy sauce
• 2 tablespoons Palm sugar
• 1 teaspoon Red chili flakes
• 30 grams Roasted peanuts
• 50 milliliters Water

Directions

Step 1

Prepare the tofu by patting it dry with a kitchen towel to remove excess moisture. Cut the tofu into small cubes.

Step 2

Cucumbers should be peeled and sliced into bite-sized pieces. Similarly, peel the unripe mango and julienne it.

Step 3

Peel and cut the jicama into thin strips. For the pineapple, remove the skin and core, then cut into small chunks.

Step 4

Lightly blanch the bean sprouts in boiling water for 1 minute, then immediately immerse them in ice water to maintain their crunchiness.

Step 5

In a small saucepan, combine the low sodium peanut butter, tamarind paste, low sodium soy sauce, palm sugar, and water. Cook on low heat until the palm sugar has dissolved and the sauce is smooth. Adjust the consistency by adding more water if necessary.

Step 6

Add red chili flakes to the sauce for extra heat. Mix thoroughly and remove the sauce from the heat.

Step 7

In a large mixing bowl, combine the tofu, cucumber, mango, jicama, pineapple, and bean sprouts.

Step 8

Pour the homemade rojak sauce over the mixed ingredients and toss gently to coat everything evenly.

Step 9

Coarsely crush the roasted peanuts and sprinkle over the top of the salad for added texture and flavor.

Step 10

Serve immediately and enjoy the refreshing taste of this low sodium Malaysian rojak.

Nutrition Facts

Serving size	(1283.2g)

Amount per serving	% Daily Value*
Calories	1078.8

Total Fat 43.9g	0%
Saturated Fat 7.5g	0%
Polyunsaturated Fat 9.5g
Cholesterol 0mg	0%
Sodium 703.5mg	0%
Total Carbohydrate 145.9g	0%
Dietary Fiber 27.3g	0%
Total Sugars 107.1g
Protein 47.2g	0%

Vitamin D 0IU	0%
Calcium 482.5mg	0%
Iron 9.0mg	0%
Potassium 2612.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.8%

Protein: 16.2%

Carbs: 50.0%