Piglet and I had some leftover rojak sauce from fruit rojak and he suggested reusing it. It was suitable as I did not add any sugar syrup into it.
Tofu is used in rojak e.g. Indian Rojak. Stuffed tau pok with rojak sauce which is a savoury grilled beancurd filled with taugeh (mung beans sprout) and cucumber is also another example.
Cut & Marinate
Yesterday I had roasted extra tofu with salt and oil. So I cut it into pieces, marinated it with leftover sauce and added salt for about 6 hours.
Fry
Frying it was simple. Heat up 1 tbs of cooking oil and pour the mix including the marinate. Turn the tofu every 10-20 seconds and let the gravy dry up.
Char (optional)
This part was for fun and an experiment. Piglet helped to char the surface to make it ‘bakar’ (burnt).
How was it?
It tasted pretty good and something different. It is a mix between tamarind (asam) prawn from the flavours of heiko and tamarind and also satay from caramelizing using blow torch and the peanut mix.
Piglet and I consume quite a bit of tofu and I usually just do it plain or with soy sauce. Next time I might try a heiko (prawn paste) version, tamarind (asam) tofu or a satay version.