Rojak Salad
Recipe / Adam Guthrie
Rojak is a fruit salad topped with peanuts and sesame seeds and is commonly enjoyed in Singapore. It is a delicious mixture of sliced fruit and vegetables served with a tangy, spiced, sweet dressing.
Serves: 4
Rojak Sauce
1 tbsp sambal oelek
1 tbsp hoisin sauce
1 tbsp sweet soy sauce or tamari
1 tbsp dark miso or vegan “fish” sauce
2 tbsp coconut sugar
300g firm tofu, cubed
1 cup pineapple, peeled & cut into bite-sized pieces 1 cup mango, peeled
& cut into bite-sized pieces
1 Lebanese cucumber, cut into bite-sized pieces
¼ cup peanuts, toasted
& chopped
1 tbsp sesame seeds, toasted
1 lime, cut into wedges, to serve
Thai basil leaves, to serve
Preheat the oven to 180ºC. Combine all sauce ingredients in a small bowl and mix well.
Meanwhile, bake the tofu until golden and crisp on all sides.
Place the baked tofu, pineapple, mango and cucumber in a large bowl and pour the sauce over them. Mix well, then sprinkle the chopped peanuts and sesame seeds over the top.
Serve immediately, with lime wedges and Thai basil leaves.
Vegan Singapore Hokkien Mee
Recipe / Adam Guthrie
No need to get takeout tonight as this tasty Singaporean inspired dish is sure to please with its simple ingredients and delicious marinade.
Serves: 4
Marinade
1 tbsp light soy sauce
1 tbsp vegan stir-fry sauce
½ tbsp dark soy sauce
1 tsp sesame oil
½ tsp white pepper
300g firm tofu, thinly sliced
5 shallots, thinly sliced
4 cloves garlic, minced
4 tbsp dark soy sauce
1 tbsp vegan stock powder ½ tsp white pepper
2 cups water
1 buk choy, stems & leaves roughly chopped
440g Hokkien yellow noodles, cooked according to packet instructions
To Serve
Fried shallotsCoriander1 lime, sliced into wheels
