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Peking-Style Tofu & Sweet Chilli Pumpkin Salad

Peking-Style Tofu & Sweet Chilli Pumpkin Salad

with Ginger Dressing & Peanuts

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Rated 3.5 / 4out of 65 ratings
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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:Low Calorie
Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 packet

peeled pumpkin

½ packet

sweet chilli sauce

1 knob


½ clove


½ unit

long red chilli

1 unit


1 block

Peking marinated tofu

(ContainsGluten, SoyMay be presentGluten)

1 unit


1 unit


1 bunch


1 bag

mixed salad leaves

1 packet

crushed peanuts

(ContainsPeanutsMay be presentGluten, Tree Nuts, Sesame, Milk, Soy)

Not included in your delivery

olive oil

1 tbs

sesame oil (or oil)


1 tbs

soy sauce


1 tsp

brown sugar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)1470 kJ
Fat18.1 g
of which saturates2.6 g
Carbohydrate27.3 g
of which sugars21.1 g
Protein16.7 g
Sodium954 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Chopping board
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon

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.

Get prepped
Get prepped

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!).

Make the ginger dressing
Make the ginger dressing

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.

Fry the tofu
Fry the tofu

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.

Toss the salad
Toss the salad

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.

Serve up
Serve up

Divide the Peking tofu salad between plates and top with the crushed peanuts and any reserved mint leaves.