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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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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
Allergens:GlutenSoySesamePeanuts

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

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

1 packet

peeled & chopped pumpkin

½ packet

sweet chilli sauce

1 knob

ginger

½ clove

garlic

½ unit

long red chilli

½ unit

lemon

1 block

Peking marinated tofu

(ContainsGluten, SoyMay be presentGluten)

1 unit

cucumber

1 unit

tomato

1 bunch

mint

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)

(ContainsSesame)

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
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Chopping board
Knife
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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