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Malaysian Tofu & Sweet Chilli Pumpkin Salad
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Malaysian Tofu & Sweet Chilli Pumpkin Salad

Malaysian Tofu & Sweet Chilli Pumpkin Salad

with Ginger Dressing & Peanuts

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
Allergens:
Soy
Gluten
Peanuts
Sesame

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

peeled & chopped pumpkin

1 tub

sweet chilli sauce

1 knob

ginger

½ clove

garlic

½ unit

long red chilli

½ unit

lime

1 block

Malaysian tofu

(Contains Soy, Gluten, Peanuts; May be present: Sesame. )

1 unit

cucumber

1 unit

pear

1 bunch

mint

1 bag

Asian Mixed Leaves

1 packet

crushed peanuts

(Contains Peanuts; May be present: Tree Nuts, Gluten, Milk, Sesame, Soy. )

Not included in your delivery

olive oil

1 tbs

sesame oil (or oil)

(Contains Sesame;)

3 tsp

soy sauce

(Contains Gluten, Soy;)

1 tsp

brown sugar

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Nutritional Values

per serving
Energy (kJ)0 kJ
Calories1860 kcal
Fat24.9 g
of which saturates3.8 g
Carbohydrate32.6 g
of which sugars24.6 g
Dietary Fibre0 g
Protein23.9 g
Cholesterol0 mg
Sodium934 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Baking Tray
Medium Non-Stick Pan

Instructions

ROAST THE PUMPKIN
1

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.

Get prepped
2

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).

Make the ginger dressing
3

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.

Fry the tofu
4

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.

Toss the salad
5

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.

Serve up
6

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

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