Sundanese Cuisine
Tahu Tempe Salad with Rujak Sauce (Sundanese-Style Spicy-Sweet Tofu & Tempeh Salad)
Prep
20 min
Cook
15 min
Servings
3
Level
Easy
A unique fusion of Western-style salad with the spicy, sweet, and tangy flavors of Sundanese rujak. Crispy fried tofu and tempeh meet crunchy raw vegetables, all drizzled with a savory-spicy peanut rujak sauce — perfect as a healthy, high-protein dish that still feels familiar to the Indonesian palate. Great for a light yet filling lunch that won't make you sleepy afterward.
🧂 Ingredients
🍽️ Servings: 3
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 2 blocks firm white tofu
- 150 grams tempeh
- 1 cucumber
- 100 grams white cabbage
- 50 grams bean sprouts
- 5 stalks long beans
- 5 leaves lettuce leaves
- 1 tomato
- 100 grams fried peanuts
- 5 red bird's eye chilies
- 2 red curly chilies
- 50 grams palm sugar
- 2 tbsp tamarind water
- 1 tsp salt
- 150 ml boiled water
- 500 ml cooking oil
- 2 cloves garlic
- 5 pieces crackers (kerupuk)
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👩🍳 Instructions
- 1 Cut the tofu and tempeh into cubes, or any shape you like, then fry in hot oil until golden and crispy on the outside. Drain on paper towels to remove excess oil.
- 2 Blanch the long beans and bean sprouts briefly for just 1-2 minutes so they stay crisp, then immediately dunk them in ice water to stop the cooking process. Drain.
- 3 Wash the cucumber, cabbage, tomato, and lettuce thoroughly. Thinly slice the cucumber, finely shred the cabbage, cut the tomato into 8 wedges, and tear the lettuce leaves by hand.
- 4 Grind the fried peanuts, garlic, bird's eye chilies, and curly chilies using a mortar and pestle or blender until slightly coarse (don't make it too smooth, so it keeps its signature texture).
- 5 Add the shaved palm sugar, salt, and tamarind water to the ground paste, then mix well. Pour in the boiled water little by little while stirring/grinding until it becomes a thick, spoonable sauce.
- 6 Taste the rujak sauce and adjust as needed: add more palm sugar if it's not sweet enough, more tamarind water if it needs more tang, or more chilies if it's not spicy enough.
- 7 Arrange the lettuce leaves as a base on a serving plate, then top with the cucumber, cabbage, bean sprouts, long beans, and tomato.
- 8 Place the fried tofu and tempeh in the center or on top of the vegetables, then drizzle everything with the peanut rujak sauce.
- 9 Crush the crackers and sprinkle them over the salad for a crunchy finishing touch. Serve immediately while the tofu and tempeh are still warm.
💡 Tips
• Fry the tofu and tempeh right before serving so they stay crispy once topped with the sauce.
• Don't boil the vegetables too long — just a quick blanch keeps their color bright and texture crunchy.
• The rujak sauce can be made thinner or thicker to your liking by adjusting the amount of boiled water.
• For a healthier version, the tofu and tempeh can be cooked in an air fryer instead of deep-fried in oil.
📊 Nutrition Facts / serving
320 kkal
Calories (kcal)
14 gramg
Protein
20 gramg
Fat
24 gramg
Carbs
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