HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMalaysian Tofu & Sweet Chilli Pumpkin
Malaysian Tofu & Sweet Chilli Pumpkin

Malaysian Tofu & Sweet Chilli Pumpkin

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:VeggieUnder 650kcal

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Preparation Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount


butternut pumpkin

1 packet

sweet chilli sauce

1 knob


½ clove



long red chilli



1 block

Malaysian tofu

(ContainsSoy, Gluten, PeanutsMay be present Sesame)





1 bunch


½ tub

sesame oil blend


1 bag

Asian Mixed Leaves

1 packet

crushed peanuts

(ContainsPeanutsMay be present Sesame, Gluten, Milk, Tree Nuts, Soy)

Not included in your delivery

olive oil

3 tsp

soy sauce

(ContainsSoy, Gluten)

1 tsp

brown sugar

(May be present Sesame, Gluten, Milk, Tree Nuts, Peanuts, Soy)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2367 kJ
Fat30.1 g
of which saturates4.5 g
Carbohydrate42.9 g
of which sugars31.7 g
Dietary Fibre0 g
Protein27.5 g
Cholesterol0 mg
Sodium840 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.