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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
Preparation Time
30 minutes
Cooking difficulty
Level 1
serving amount
serving amount

200 g

peeled pumpkin

1 sachet

sweet chilli sauce

1 knob


½ clove


½ unit

long red chilli

1 unit


1 block

Malaysian tofu

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

1 unit


1 unit


1 bunch


1 bag

Asian Mixed Leaves

1 packet

crushed peanuts


1 packet

crispy shallots


Not included in your delivery

olive oil

1 tbs

sesame oil (or oil)


3 tsp

soy sauce


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
Baking Paper
Baking Tray
Chopping board
Medium Bowl
Medium Non-Stick Pan
Large Bowl

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.


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!).


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.


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, 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.


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