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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
Allergens:SoyaGlutenPeanutsSesame
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
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

(ContainsSoya, Gluten, PeanutsMay be presentSesame)

1 unit

cucumber

1 unit

tomato

1 bunch

mint

1 bag

Asian Mixed Leaves

1 packet

crushed peanuts

(ContainsPeanuts)

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 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
Utensils
Utensils
Baking Paper
Baking Tray
Medium Bowl
Grater
Chopping board
Knife
Medium Non-Stick Pan
Large Bowl
InstructionsPDF
Instructions
ROAST THE PUMPKIN
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 for 20-25 minutes or until tender and lightly caramelised.

Get prepped
Get prepped
2

While the pumpkin is roasting, finely grate the ginger. Finely grate the garlic. Finely chop the long red chilli (if using). Zest the lime (see ingredients list) to get a pinch, then slice in half. In a medium heatproof bowl, combine the garlic, ginger, long red chilli (if using) and a pinch of 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!).

Make the ginger dressing
Make the ginger dressing
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 bowl with the ginger mixture. Mix well and set aside.

Fry the tofu
Fry the tofu
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.

Toss the salad
Toss the salad
5

In a large bowl, combine the Asian mixed leaves, cucumber, tomato, sliced mint leaves, 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.

Serve up
Serve up
6

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