Ingredients

Method

For the gochujang dressing, whisk:
• 2 T Woolworths Asian gochujang paste
• 1 T brown sugar
• 2 T rice wine vinegar
• 3 T vegetable oil
• 1 t sesame oil
• 2 T soya sauce
• 2 garlic cloves, grated
• 1 x 2 cm ginger piece, grated
For the salad:
• 2 large butternuts, peeled
• 100 g Woolworths firm yuzu-flavoured tofu, sliced
• a handful fresh mint

Method

Ingredients

1. Chill the dressing until ready to use.

2. Halve and seed the butternut. Using a vegetable peeler or mandolin, shave the butternut into long, thin slices. Arrange on a platter.

3. Scatter over the tofu, spoon over the dressing and tear over the mint.

Cook's note: Roll the salad into rice paper rolls to serve with a peanut dipping sauce as an impressive summer meal.

Find more butternut recipes here. 

Photography: Myburgh Du Plessis
Production: Khanya Mzongwana
Food assistant: Ellah Maepa