Japanese Tang Oh Rojak Salad with Prawn Paste Dressing
Aeroveg Japanese Tang Oh, crispy tau kwa, crunchy cucumber and fresh pineapple tossed in a tangy-sweet Singaporean hae ko dressing — a hawker-style rojak salad ready in 20 minutes.
Rojak is Singapore’s great equaliser of flavours — a salad where sweet pineapple, crispy tofu, crunchy vegetables and fresh leaves come together under a boldly savoury, tangy prawn paste dressing. Aeroveg Japanese Tang Oh brings something special here: its distinct herbal fragrance — somewhere between chrysanthemum leaf and fresh spinach — gives this rojak a flavour depth you don’t get with milder leaves. This is a faithful home take on a beloved hawker classic, ready in 20 minutes.
Method
- Make the dressing. Whisk together hae ko (or tamarind paste and fish sauce), lime juice, palm sugar, chilli paste and water until the sugar dissolves. Taste — it should be tangy, sweet and deeply savoury. Adjust to balance.
- Crisp the tau kwa. Pan-fry tofu cubes in a dry non-stick pan over medium-high heat for 3–4 minutes per side until golden and slightly crispy. Set aside to cool slightly.
- Combine the salad base. Add Aeroveg Japanese Tang Oh, cucumber batons and pineapple chunks to a large bowl.
- Dress. Pour the rojak dressing over and toss gently to coat all ingredients evenly.
- Add the tofu. Fold in the crispy tau kwa cubes.
- Serve. Transfer to plates. Scatter over toasted sesame seeds and crushed peanuts. Serve immediately while the tofu is still warm.
Aeroveg Japanese Tang Oh has a distinct herbal fragrance that adds genuine character to this rojak. Add it to the dressing just before serving — the leaves bruise easily and are at their best fresh and vibrant. If you can’t find hae ko, tamarind paste with a splash of fish sauce comes very close: tangy, savoury, and just slightly fermented.