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
Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
serving amount

1 packet

peeled & chopped pumpkin

1 tub

sweet chilli sauce

1 knob


½ clove


½ unit

long red chilli

1 unit


1 block

Malaysian tofu

(ContainsSoya, Gluten, PeanutsMay be presentSesame)

1 unit


1 unit


1 bunch


1 bag

Asian Mixed Leaves

1 packet

crushed peanuts


Not included in your delivery

olive oil

1 tbs

sesame oil (or oil)


3 tsp

soy sauce

(ContainsSoya, Gluten)

1 tsp

brown sugar

Nutritional Valuesper serving
Nutritional Values
per serving
Energy (kJ)1830 kJ
Fat26.7 g
of which saturates4.1 g
Carbohydrate25.8 g
of which sugars16.8 g
Protein24 g
Sodium799 mg
The average adult daily energy intake is 8700 kJ
Baking Paper
Baking Tray
Medium Bowl
Chopping board
Medium Non-Stick Pan
Large Bowl

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 for 20-25 minutes or until tender and lightly caramelised.


While the pumpkin is roasting, finely grate the ginger. Finely grate the garlic (see ingredients list). Finely chop the long red chilli (if using). Zest the lime to get a pinch. In a medium heatproof bowl, combine the ginger, garlic, long red chilli (if using) and lime zest and set aside. Slice the Malaysian tofu into 2cm squares. Thinly slice the cucumber into half-moons. Roughly chop the tomato. 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 for 30 seconds or until just smoking, then carefully pour the oil over the ginger mixture in the medium bowl. TIP: The hot oil will bubble up and 'cook' the garlic, ginger and chilli. Add the soy sauce, brown sugar, a squeeze of lime juice and olive oil (1 tsp for 2 people / 2 tsp for 4 people) to the bowl with the ginger mixture. Mix well and set aside.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the tofu to the pan and cook for 2 minutes on each side or until browned and warmed through.


In a large bowl, combine the Asian mixed leaves, cucumber, tomato, mint, sweet chilli pumpkin and tofu. Pour over the 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 any reserved mint leaves.