START TO FINISH: 45 minutes
SERVINGS: 4
Rujak is a fruit and vegetable salad with countless variations across Indonesia, Malaysia and Singapore. The ingredient list can be lengthy, but we streamlined by using only easy-to-find ingredients that offer big flavor, texture and visual impact. Fried tofu turns the sweet, savory and spicy salad into a light main course.
Don’t use silken tofu. Its soft, custard-like texture won’t hold up to pressing and frying. Extra-firm tofu is best for this recipe.
14-ounce container extra-firm tofu, drained, cut into 1-inch cubes
2 teaspoons fish sauce
1 tablespoon hoisin sauce
3 tablespoons chili-garlic sauce, divided
1 teaspoon grated lime zest, plus ¼ cup lime juice, divided
3 tablespoons peanut oil, divided
1 medium ripe pineapple (18 ounces) peeled, cored and cut into ½-inch chunks (5½ cups)
10 ounces red seedless grapes, halved
1 English cucumber, quartered lengthwise and thinly sliced on diagonal
Kosher salt
½ cup salted dry-roasted peanuts, finely chopped
Line a rimmed baking sheet with a triple layer of paper towels. Lay the tofu in single layer over them and cover with additional paper towels. Place another baking sheet over the tofu, then place a heavy skillet or other weight on top to press. Let stand for 20 minutes.
Meanwhile, in a large bowl, whisk together the fish sauce, hoisin, 1 tablespoon of the chili-garlic sauce, the lime zest and 1 tablespoon of the lime juice. Gradually whisk in 1 tablespoon of the oil. Set aside.
In another large bowl, combine the pineapple, grapes and cucumber. Stir in the remaining 2 tablespoons chili-garlic sauce, the remaining 3 tablespoons lime juice and 1¼ teaspoons salt. Transfer to shallow serving bowl and set aside.
Remove the weight, baking sheet and paper towels from the tofu and season on all sides with salt. Line a plate with paper towels. In a 12-inch nonstick skillet over medium, heat the remaining 2 tablespoons oil until shimmering. Add the tofu in a single layer and cook, turning occasionally, until most surfaces are crisped and browned, about 10 minutes. Transfer to the prepared plate and turn the pieces once to blot off excess oil. Immediately add the tofu to the dressing and toss. Let stand to allow the tofu to soak in the dressing, about 5 minutes.
Add about half the peanuts to the tofu mixture, then toss. Taste and season with salt. Transfer to the serving bowl, on top of the fruit mixture. Sprinkle with the remaining peanuts.