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.
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.
sweet chilli sauce
long red chilli
Malaysian tofu(ContainsSoy, Gluten, PeanutsMay be present Sesame)
sesame oil blend(ContainsSesame)
Asian Mixed Leaves
crushed peanuts(ContainsPeanutsMay be present Sesame, Gluten, Milk, Tree Nuts, Soy)
soy sauce(ContainsSoy, Gluten)
brown sugar(May be present Sesame, Gluten, Milk, Tree Nuts, Peanuts, Soy)
Preheat the oven to 220°C/200°C fan-forced. Cut the butternut pumpkin into 1cm slices. In a medium bowl, combine the pumpkin, sweet chilli sauce and a drizzle of olive oil. Season with salt and pepper. Toss to coat. Spread out over an oven tray lined with baking paper. Roast until tender and lightly caramelised, 20-25 minutes.
TIP: Peel the pumpkin if you prefer!
While the pumpkin is roasting, finely grate the ginger and garlic. Finely chop the long red chilli (if using). Zest the lime to get a pinch, then slice into wedges. In a medium heatproof bowl, combine the ginger, garlic, long red chilli and lime zest. Set aside. Slice the Malaysian tofu into 2cm squares. Thinly slice the cucumber into halfmoons. Thinly slice the pear (see ingredients). Pick and thinly slice the mint leaves (reserve a few leaves for garnish!).
Place a large frying pan over a high heat and add the sesame oil blend (see ingredients). Heat until just smoking, 30 seconds, then carefully pour the oil over the ginger mixture in the medium bowl. 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). Mix well and set aside.
TIP: The hot oil will bubble up and 'cook' the garlic, ginger and chilli.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the tofu and cook until browned and warmed through, 4 minutes.
In a large bowl, combine the Asian mixed leaves, cucumber, pear, sliced mint leaves and tofu. Pour over the ginger dressing and toss to coat.
TIP: Let the tofu and dressing cool slightly before adding to the salad to keep the leaves crisp.
Divide the Malaysian tofu salad and sweet chilli pumpkin between bowls and top with the crushed peanuts and any reserved mint leaves.