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.
sweet chilli sauce
long red chilli
Peking marinated tofu(ContainsGluten, SoyMay be presentGluten)
mixed salad leaves
crushed peanuts(ContainsPeanutsMay be presentGluten, Tree Nuts, Sesame, Milk, Soy)
sesame oil (or oil)(ContainsSesame)
Preheat the oven to 220°C/200°C fan-forced. Chop the peeled pumpkin into 2cm chunks. In a medium bowl, combine the pumpkin, sweet chilli sauce (see ingredients list), a drizzle of olive oil and a pinch of salt and pepper. Spread out over the oven tray lined with baking paper. Roast for 20-25 minutes or until tender and lightly caramelised.
While the pumpkin is roasting, finely grate the ginger. Finely grate the garlic. Finely chop the long red chilli (if using). Drain the Peking tofu. Zest the lemon (see ingredients list) to get a pinch, then slice in half. In a medium heatproof bowl, combine the garlic, ginger, chilli (if using) and a pinch of lemon zest and set aside. Slice the Peking marinated 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!).
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 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 lemon juice to the bowl with the ginger mixture. Mix well and set aside.
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, tomato, sliced mint, 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.
Divide the Peking tofu salad between plates and top with the crushed peanuts and any reserved mint leaves.