Golden Sweet Chilli-Makrut Tofu & Pea Pod Salad
with Easy-Prep Pumpkin, Wombok & Crunchy Noodles
- Sesame
- Soy
- Gluten
- Eggs
- Wheat
- Gluten
- Milk
- Peanuts
- Soy
- May contain traces of allergens
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
- Sesame
Firm tofu is the perfect canvas for bold Vietnamese-inspired flavours - like the unique citrusy and zesty flavours from makrut lime, which stands up well to the sweet chilli glaze in this fresh, colourful and textural dish. This recipe is under 650kcal per serving.
Ingredients
1 bag
Peeled & Chopped Pumpkin
2 leaves
makrut lime leaves
1 bag
Pea Pods
1 sachet
mixed sesame seeds
(Contains: Sesame May be present: Gluten, Milk, Peanuts, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 packet
sweet chilli sauce
1 packet
ginger paste
½ packet
firm tofu
(Contains: Soy May be present: Gluten, Peanuts, Sesame, Wheat.)
1 packet
cornflour
(May be present: Gluten, Milk, Peanuts, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
1 packet
sesame dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat May be present: Milk.)
1 bag
Shredded Wombok
1 bag
baby spinach leaves
1 packet
Crunchy Fried Noodles
(Contains: Gluten, Wheat May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
Not included in your delivery
olive oil
1 tbs
water
1 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains: Soy, Gluten)
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Place peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes. Allow to cool slightly.
TIP: If your oven tray is crowded, divide the pumpkin between two trays.
• Meanwhile, remove centre veins from makrut lime leaves, then very finely chop. • Trim and roughly chop pea pods. • In a small bowl, combine makrut leaves, mixed sesame seeds, sweet chilli sauce, ginger paste, the water and the soy sauce.
TIP: The makrut leaves are fibrous so make sure to cut them very thin.
• Meanwhile, pat firm tofu (see ingredients) dry, then cut into 1cm pieces. • In a medium bowl, combine cornflour and a generous pinch of salt and pepper. Add tofu, tossing to coat.
• When pumpkin has 5 minutes remaining, place a large frying pan over medium-high heat with a drizzle of olive oil. • When oil is hot, shake excess cornflour off tofu, then cook tofu, turning occasionally, until golden, 5-7 minutes. In the last minute of cook time, add sweet chilli mixture and cook until bubbling, 30 seconds.
• Meanwhile, in a large bowl, combine shredded wombok, baby spinach leaves, pea pods, pumpkin, sesame dressing and a drizzle of olive oil. Toss to coat and season to taste.
• Divide salad between bowls. • Top with golden sweet chilli-makrut tofu. • Sprinkle with crunchy fried noodles to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The dressing's flavour combination was delicious and surprising, though some found the ginger overpowering.
- Ease of prep: Following oven directions led to burnt pumpkin for some; consider adjusting cooking time or temperature.
- Suggestions: If wombok is soggy, iceberg lettuce makes a suitable substitute for crunch.
- Leftovers: The dish kept well and was enjoyable as leftovers.
- Portions: Some found the serving size too large, while others felt it wasn't filling enough.
