Malaysian Tofu & Sweet Chilli Pumpkin
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
butternut pumpkin
1 packet
sweet chilli sauce
1 knob
ginger
½ clove
garlic
½
long red chilli
½
lime
1 block
Malaysian tofu
(Contains Soy, Gluten, Peanut, Wheat; May be present: Sesame. )
1
cucumber
½
pear
1 bunch
mint
½ tub
sesame oil blend
(Contains Sesame;)
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
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. 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.