Malaysian Tofu & Sweet Chilli Pumpkin Salad

While the pumpkin is roasting, finely grate the ginger. Finely grate the garlic (see ingredients list). Finely chop the long red chilli (if using). Zest the lime to get a pinch. In a medium heatproof bowl, combine the ginger, garlic, long red chilli (if using) and lime zest and set aside. Slice the Malaysian 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 for 30 seconds or until just smoking, 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 lime juice and olive oil (1 tsp for 2 people / 2 tsp for 4 people) 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 to the pan and cook for 2 minutes on each side or until browned and warmed through.

In a large bowl, combine the Asian mixed leaves, cucumber, tomato, 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.