Peking-Style Tofu & Sweet Chilli Pumpkin Salad
with Ginger Dressing & Peanuts
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.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
peeled pumpkin pieces
½ packet
sweet chilli sauce
1 knob
ginger
½ clove
garlic
½ unit
fresh chilli
½ unit
lemon
1 block
Peking Marinated Tofu
(Contains Gluten, Soy, Sesame; May be present Egg, Peanut, Tree Nuts, Milk. )
1 unit
cucumber
1 unit
tomato
1 bunch
mint
1 bag
salad leaves
1 packet
Crushed Peanuts
(Contains Peanut; May be present Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
Not included in your delivery
olive oil
1 tbs
sesame oil (or oil)
(Contains Sesame; )
1 tbs
soy sauce
(Contains Gluten, Soy; )
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
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.