Malaysian Tofu & Sweet Chilli Pumpkin Salad

Malaysian Tofu & Sweet Chilli Pumpkin Salad

with Ginger Dressing & Peanuts

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There’s a reason they call it "dressing" – salad would be naked without it! This one uses a clever technique of pouring hot oil over grated ginger and garlic – the oil cooks the aromatic ingredients and creates a unique mixture that you’ll want to drizzle on everything.

Tags:Low Calorie

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 packet

peeled & chopped pumpkin

1 tub

sweet chilli sauce

1 knob


½ clove


½ unit

long red chilli

½ unit


1 block

Malaysian tofu

(ContainsSoy, Gluten, PeanutsMay be presentSesame)

1 unit


1 unit


1 bunch


1 bag

Asian Mixed Leaves

1 packet

crushed peanuts

(ContainsPeanutsMay be presentSesame, Tree Nuts, Gluten, Milk, Soy)

Not included in your delivery

olive oil

1 tbs

sesame oil (or oil)


3 tsp

soy sauce

(ContainsSoy, Gluten)

1 tsp

brown sugar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)1860 kJ
Fat24.9 g
of which saturates3.8 g
Carbohydrate32.6 g
of which sugars24.6 g
Protein23.9 g
Sodium934 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. In a medium bowl, combine the peeled & chopped pumpkin, sweet chilli sauce, a drizzle of olive oil and a pinch of salt and pepper. Spread out over an oven tray lined with baking paper. Roast until tender and lightly caramelised, 20-25 minutes.


While the pumpkin is roasting, finely grate the ginger. Finely grate the garlic (see ingredients list), or use a garlic press. Finely chop the long red chilli (see ingredients list), if using. Zest the lime (see ingredients list) to get a pinch, then cut in half. In a medium heatproof bowl, combine the ginger, garlic, chilli (if using) and lime zest. Set aside. Cut the Malaysian tofu into 2cm squares. Thinly slice the cucumber into half-moons. Thinly slice the pear (see ingredients list). Pick and thinly slice the mint leaves (reserve a few leaves for garnish).


Place a medium frying pan over a high heat and add the sesame oil. Heat until just smoking, 30 seconds, then carefully pour the oil over the ginger mixture in the bowl. Add the soy sauce, brown sugar, a squeeze of lime juice and olive oil (1 tsp for 2 people / 2 tsp for 4 people). Mix well and set aside.

TIP: The hot oil will bubble up and 'cook' the ginger, garlic and chilli.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the tofu and cook, tossing, until browned and warmed through, 4 minutes.


In a large bowl, combine the Asian mixed leaves, cucumber, pear, sliced mint leaves, sweet chilli pumpkin and tofu. Pour over the ginger dressing and toss to coat.

TIP: Let the pumpkin, tofu and dressing cool slightly before adding to the salad to keep the leaves crisp.


Divide the Malaysian tofu salad between plates and top with the crushed peanuts and reserved mint leaves.