Enjoy this high protein dish of pan-fried fish and tofu dressed with spicy soy & chilli dressing.
- To make the soy & chilli dressing: combine the peanut oil, soy sauce, esame oil, chillies, green shallot, garlic and ginger in a screw-top jar. Shake until well combined. Taste and season with salt. Set aside until required.
- Heat the oil in a large non-stick frying pan over medium heat. Add the pumpkin and cook, stirring, for 6-7 minutes or until golden brown and tender. Use a slotted spoon to transfer to a large bowl.
- Heat the same pan over medium-high heat. Add the tofu and cook, stirring ccasionally, for 3 minutes or until golden brown. Use a slotted spoon to ransfer tofu to the bowl with the pumpkin. Cover with foil to keep warm.
- Clean pan and heat over medium-high heat. Season tuna with salt. Add tuna to the pan and cook for 1 1/2 minutes each side for medium-rare or until cooked to your liking. Remove from heat.
- Add the Asian greens, bean sprouts and 2 tablespoons of the dressing to the pumpkin mixture and gently toss until combined. Spoon salad among serving plates. Top with tuna and drizzle with the remaining dressing. Serve with lemon wedges.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set