Asian salad with tofu and pumpkin

Votes: 1

How to Make - Asian Tofu and Pumpkin Salad

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 500, total fat 34 G., saturated fats 4 G., proteins 18 G., carbohydrates 31 G., fiber 7 G., cholesterol 0 mg, sodium 520 mg, sugar 13 G.

This protein- and fiber-rich, nutritious Asian salad is bursting with a range of flavors, with sweet, tart, and savory notes. Baked tofu is complemented with sweet butternut squash and aromatic shiitake mushrooms, fresh herbs, pickled ginger, juicy snap peas, mung bean sprouts, and crushed cashews for crunch. Served in a dressing of soy sauce, rice vinegar, and pickled ginger brine.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 package (400g) extra-firm tofu, patted dry and cut into 2cm cubes.
3 tbsp. l. rice vinegar
2 tablespoons lightly salted soy sauce
1 tbsp chopped pickled ginger + 2 tbsp brine
1/4 cup + 2 tablespoons vegetable oil
220 g shiitake mushrooms, stems removed, large caps cut in half
4 cups peeled butternut squash or delicata squash cubes (about 600g)
1 package (150g) Asian greens mix (about 8 cups)
2 cups snow peas, ends trimmed and halved (about 170g)
0.5 cup coarsely chopped roasted salted cashews
1 cup mung bean sprouts (optional)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: tofu, butternut squash, shiitake mushrooms, peas, cashew nuts, pickled ginger, salad mix, rice vinegar, soy sauce, bean sprouts

Cooking the dish according to the recipe:

Place baking sheets in the upper and lower thirds of the oven and preheat to 230°C. Place the tofu cubes in a single layer on a clean kitchen towel; let drain.
Make the dressing: Combine the rice vinegar, soy sauce, ginger brine, and 1/4 cup vegetable oil in a large bowl. Set aside.

In a separate large bowl, toss the mushrooms and squash with the remaining 2 tablespoons vegetable oil, a pinch of salt, and a few grinds of freshly ground black pepper; arrange the vegetables on the hot top baking sheet.
Pat the tofu dry with paper towels and place in the same bowl with 3 tablespoons of the dressing; toss to coat, then transfer to the bottom hot baking sheet.
Bake, rotating the baking sheets and tossing the vegetables and tofu halfway through, until the squash is tender and the tofu is golden, 18 to 20 minutes.
Add the greens, snow peas, cashews, and finely chopped pickled ginger to the bowl with the remaining dressing; toss to combine.
Divide among plates and top with roasted vegetables, tofu and mung bean sprouts.

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