Malaysian Tofu & Sweet Chilli Pumpkin Salad
with Ginger Dressing & Peanuts
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.
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Ingredients
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
(Contains Soy, Gluten, Peanut, Wheat; May be present: Sesame. )
1 unit
cucumber
1 unit
pear
1 bunch
mint
1 bag
Asian Mixed Leaves
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
Not included in your delivery
olive oil
1 tbs
sesame oil (or oil)
(Contains Sesame;)
3 tsp
soy sauce
(Contains Gluten, Soy;)
1 tsp
brown sugar
Nutritional Values
Utensils
Instructions
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 until tender and lightly caramelised, 20-25 minutes.
While the pumpkin is roasting, finely grate the ginger. Finely grate the garlic (see ingredients list), or use a garlic press. Finely chop the long red chilli (see ingredients list), if using. Zest the lime (see ingredients list) to get a pinch, then cut in half. In a medium heatproof bowl, combine the ginger, garlic, chilli (if using) and lime zest. Set aside. Cut the Malaysian tofu into 2cm squares. Thinly slice the cucumber into half-moons. Thinly slice the pear (see ingredients list). Pick and 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 until just smoking, 30 seconds, then carefully pour the oil over the ginger mixture in the bowl. Add the soy sauce, brown sugar, a squeeze of lime juice and 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 ginger, garlic and chilli.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the tofu and cook, tossing, until browned and warmed through, 4 minutes.
In a large bowl, combine the Asian mixed leaves, cucumber, pear, sliced mint leaves, sweet chilli pumpkin and tofu. Pour over the ginger dressing and toss to coat.
TIP: Let the pumpkin, tofu and dressing cool slightly before adding to the salad to keep the leaves crisp.
Divide the Malaysian tofu salad between plates and top with the crushed peanuts and reserved mint leaves.