Peking-Style Tofu and Pumpkin Salad with Ginger Dressing

This Peking-style tofu and pumpkin salad is healthy, tasty, and easy to make. Full of zesty Asian-style flavours this filling salad is topped with chopped peanuts and a delicious ginger dressing.

This is a vibrant and delicious salad perfect for dinner or lunch. This recipe is bought to you in sponsored partnership with HelloFresh NZ.

I was excited to be invited to recreate a recipe from Hello Fresh and this pumpkin tofu salad recipe didn't disappoint. Full of fresh, healthy ingredients and easy to put together this recipe was super tasty and full of great flavours!

This recipe features a fantastic ginger sesame dressing that uses a clever technique of pouring the hot sesame oil over grated ginger and garlic. The hot oil cooks the spices and the aromatic flavour of the dressing brings the ingredients together beautifully.

If you haven't heard of HelloFresh NZ they are a recipe meal kit delivery service with a focus on fresh and healthy dinners that are easy to make. Everything you need to make dinner is delivered right to your door.

Even if you are a novice cook with their range of meal kits and simple instructions you can easily make a delicious dinner that the whole family will love. You can check out the HelloFresh NZ range of meal kits here.

Step by Step Instructions

• Preheat your oven to 220°C/200°C fan-forced (425°F/400°F fan-forced). In a medium bowl, combine the peeled & chopped pumpkin, sweet chili sauce, a drizzle of olive oil, and a pinch of salt and pepper. Spread the pumpkin evenly over an oven tray lined with baking/parchment paper. Roast for 20-25minutes until tender and lightly caramelised.
• While the pumpkin is cooking place the garlic, grated ginger, and chopped chili (you can omit this if you wish to make this recipe child-friendly) into a mixing bowl. Lightly zest the lemon and use a pinch and add to the other ingredients.
• In a medium-sized frying pan, heat the sesame oil over high heat for around 30 seconds. When the sesame oil is hot, carefully pour the oil into the bowl with the ginger mixture. Note: The hot oil will bubble up and 'cook' the garlic, ginger, and chili. 

• Mix the soy sauce or tamari (if gluten-free) and brown sugar (I used coconut sugar) into the bowl with ginger, garlic and chili, and sesame oil. Add a squeeze of lemon and set aside to cool slightly.
• Drain the tofu and cut it into cubes. Return the frying pan to the heat and bring to medium heat. Add olive oil and cook the tofu until lightly golden on each side This should take around 2 minutes per side. Set aside to cool.
• Next prepare the salad ingredients. Slice the cucumber into half-moons and roughly chop the tomato. Thinly slice or you can simply tear the mint leaves. Remove the pumpkin from the oven once cooked and set aside to cool. Mix the salad ingredients and the pumpkin and tofu in a large bowl. Pour over the ginger dressing and toss to coat.
• Divide the salad evenly between plates. Top with chopped peanuts and extra mint if desired.

Additional Recipe Notes

• You can omit the chili in this recipe to make it child friendly.
• If you are strictly gluten-free then you can marinate plain tofu with 1 teaspoon each of grated ginger, garlic, Chinese 5 spice powder, 1 tablespoon of oil, and 1 tablespoon of tamari.
• Pumpkin or butternut squash can be used in this recipe.
• This recipe is best enjoyed fresh but can keep for delicious leftovers for lunch the next day. Store in an airtight container.

If you are like me and love Asian-style cuisine HelloFresh NZ has a fantastic selection of Asian-inspired recipes that will make you feel like you are eating restaurant-style food at home.

They also have a range of fusion recipes and other international recipes from around the world. You can check out more of their recipes here.

Other recipes you might like:

This sticky tofu with sweet and sour sauce is a Vegetarian dinner with perfectly cooked sticky slightly crispy tofu.

This fresh and healthy Asian slaw is crisp, crunchy, and full of Asian-inspired flavours.

Vietnamese Prawn Noodle Salad is a refreshing, zesty, and full flavoured salad with a delicious peanut dressing.

For more tasty recipes and to see what I’ve been getting up to you can follow me on Facebook, Instagram, Pinterest or Twitter.

If you make this Peking-style pumpkin tofu salad I’d love for you to give it a star rating ★ below. You can also tag me #lovefoodnourish on Instagram – I love seeing your creations!

Continue to Content

Peking Style Tofu and Pumpkin Salad with Ginger Dressing

Yield: Serves 4

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

This Peking-style tofu and pumpkin salad with a ginger dressing is healthy and delicious. Vegetarian and Vegan.

Print

Ingredients

• 700gm/24oz pumpkin, peeled and cubed
• 2 Tablespoons sweet chili sauce
• 1 Tablespoon olive oil
• Pinch of salt and pepper
• 1 knob of ginger
• 1 garlic clove
• 1 red chili
• ½ lemon
• 1 Tablespoon sesame oil
• 1 Tablespoon soy sauce or tamari
• 1 teaspoon of coconut sugar or brown sugar
• 1 packet of tofu (375gm/13oz)
• 1 packet salad greens (120gm/4oz)
• ½ telegraph cucumber
• 1 large tomato
• 1 bunch fresh mint
• ½ cup chopped peanuts

Instructions

1. Preheat your oven to 220°C/200°C fan-forced (425°F/400°F fan-forced). In a medium bowl, combine the peeled & chopped pumpkin, sweet chili sauce, a drizzle of olive oil, and a pinch of salt and pepper. Spread the pumpkin evenly over an oven tray lined with baking/parchment paper. Roast for 20-25minutes until tender and lightly caramelised.
2. While the pumpkin is cooking add the garlic, grated ginger, and chopped chili into a bowl (You can omit the chili if you wish to make this recipe child-friendly). Lightly zest the lemon and use a pinch and add to the bowl.
3. In a medium-sized frying pan, heat the sesame oil over high heat for around 30 seconds. When the sesame oil is hot, carefully pour the oil into the bowl with the ginger mixture. Note: The hot oil will bubble up and 'cook' the garlic, ginger, and chili. 
4. Mix the soy sauce or tamari (if gluten-free) and brown sugar (I used coconut sugar) into the bowl with ginger, garlic and chili, and sesame oil. Add a squeeze of lemon and set aside to cool slightly.
5. Drain the tofu and cut it into cubes. Return the frying pan to the heat and bring to medium heat. Add olive oil and cook the tofu until lightly golden on each side This should take around 2 minutes per side. Set aside to cool.
6. Next prepare the salad ingredients. Slice the cucumber into half-moons and roughly chop the tomato. Thinly slice or you can simply tear the mint leaves. Remove the pumpkin from the oven once cooked and set aside to cool. Mix the salad ingredients and the pumpkin and tofu in a large bowl. Pour over the ginger dressing and toss to coat.
7. Divide the salad evenly between plates. Top with chopped peanuts and extra mint if desired.

Notes

• You can omit the chili in this recipe to make it child friendly.
• If you are strictly gluten-free then you can marinate plain tofu with 1 teaspoon each of grated ginger, garlic, Chinese 5 spice powder, 1 tablespoon of oil and 1 tablespoon of tamari.
• Pumpkin or butternut squash can be used in this recipe.
• This recipe is best enjoyed fresh but can keep for delicious leftovers for lunch the next day. Store in an airtight container.

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 492Total Fat 31gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 20gCholesterol 25mgSodium 1082mgCarbohydrates 33gNet Carbohydrates 26gFiber 7gSugar 15gProtein 28g

This nutritional information is an estimate only and is provided as a courtesy to readers. It was auto-generated based on serving size, number of servings, and typical information for the ingredients listed in the recipe card. Please feel free to use your preferred nutrition calculator. Please consult your doctor about any specific dietary requirements.

 DISCLAIMER: This recipe was bought to you in sponsored partnership with HelloFresh NZ.