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Malaysian Tofu Salad

Malaysian Tofu Salad

with Ginger Dressing

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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
Allergens:SoyaGlutenPeanutsSesame
Preparation Time
30 minutes
Cooking difficulty
Level 1
Ingredients 
serving amount
2
4
Ingredients
serving amount
2
4

200 g

peeled pumpkin

1 sachet

sweet chilli sauce

1 knob

ginger

½ clove

garlic

½ unit

long red chilli

1 unit

lime

1 block

Malaysian tofu

(ContainsSoya,Gluten,Peanuts,Traces of Sesame,May contain traces of allergens)

1 unit

cucumber

1 unit

tomato

1 bunch

mint

1 bag

Asian Mixed Leaves

1 packet

crushed peanuts

(ContainsPeanuts)

1 packet

crispy shallots

(ContainsGluten)

Not included in your delivery

olive oil

1 tbs

sesame oil (or oil)

(ContainsSesame)

3 tsp

soy sauce

(ContainsSoya,Gluten)

1 tsp

brown sugar

Nutritional Valuesper serving
Nutritional Valuesper serving
Energy (kJ)1980 kJ
Fat28.6 g
of which saturates5.7 g
Carbohydrate29.4 g
of which sugars18 g
Protein24.5 g
Sodium835 mg
Utensils
Utensils
Baking Paper
Baking Tray
Chopping board
Knife
Grater
Medium Bowl
Medium Non-Stick Pan
Large Bowl
InstructionsPDF
Instructions
1

Preheat the oven to 220°C/200°C fan-forced. Chop the peeled pumpkin into 1cm cubes. TIP: Cut the pumpkin to the correct size to ensure it cooks in the allocated time. In a medium bowl, combine the pumpkin, a drizzle of olive oil, a pinch of salt and pepper and the sweet chilli sauce. Spread out over the oven tray lined with baking paper. Roast for 20-25 minutes or until tender and lightly caramelised.

2

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 until you have a pinch. In a medium bowl, combine the ginger, garlic, long red chilli (if using) and lime zest and set aside.

Cut 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!).

3

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 the olive oil (1 tsp for 2 people / 2 tsp for 4 people) to the ginger mixture. Mix well and set aside.

4

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.

5

In a large bowl, combine the Asian mixed leaves, cucumber, tomato, sliced mint leaves, sweet chilli pumpkin and tofu. TIP: Let the pumpkin and tofu cool slightly before adding to the salad to stop the leaves from wilting. Pour over the dressing and toss to coat.

6

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