Peking-Style Tofu & Sweet Chilli Pumpkin Salad

Peking-Style Tofu & Sweet Chilli Pumpkin Salad

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 over everything.

Tags:Low Calorie

Always refer to the product label for the most accurate ingredient and allergen information.

Prep Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 packet

peeled & chopped pumpkin

½ packet

sweet chilli sauce

1 knob


½ clove


½ unit

long red chilli

½ 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

(ContainsGluten, Soy)

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
Medium Bowl
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon

Preheat the oven to 220°C/200°C fan-forced. In a medium bowl, combine the peeled & chopped pumpkin, sweet chilli sauce (see ingredients list), a drizzle of olive oil and a pinch of salt and pepper. Spread out the pumpkin 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 and garlic (or use a garlic press). Finely chop the long red chilli (see ingredients list), if using. Zest the lemon (see ingredients list) to get a pinch, then slice in half. Drain the Peking marinated tofu, then cut into 2cm cubes. In a medium bowl, combine the ginger, garlic, chilli (if using) and a pinch of lemon zest and set aside.


In a medium frying pan, heat the sesame oil over a high heat, 30 seconds. When the oil is hot, carefully pour the oil into the bowl with the ginger mixture. TIP: The hot oil will bubble up and 'cook' the garlic, ginger and chilli. Add the soy sauce, brown sugar and 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.


Thinly slice the cucumber into half-moons. Roughly chop the tomato. Pick and thinly slice the mint leaves (reserve a few leaves for garnish). In a large bowl, combine the mixed salad leaves, cucumber, tomato, mint, 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 Peking tofu salad between plates and top with the crushed peanuts and any reserved mint leaves.