Marinated tofu kebabs with wild rice

Name: Marinated tofu kebabs with wild rice
Yield: 2
Ingredients: 275 g Firm tofu, cut into 1cm blocks (Main); 5 Tbsp Tamarind sauce; 5 Tbsp Rice wine vinegar; 1 tsp Horopito seasoning; 1 tsp Palm sugar; 1 Red chilli, deseeded and finely diced; 1 ½ tsp Crushed garlic; 1 ½ Tbsp Extra virgin olive oil; ½ Red capsicums, cut into small chunks; ½ Yellow capsicums, cut into small chunks; 1 Onion, cut into small chunks; 1 Oil; 1 cup Wild rice; 2 Tbsp Pickled ginger, chopped; 2 Tbsp Sesame seeds; 150 g Baby spinach, blanched; 2 Tbsp Dukkah

for 2 people

NZ Herald

Ingredients

275 g	Firm tofu, cut into 1cm blocks (Main)
5 Tbsp	Tamarind sauce
5 Tbsp	Rice wine vinegar
1 tsp	Horopito seasoning
1 tsp	Palm sugar
1	Red chilli, deseeded and finely diced
1 ½ tsp	Crushed garlic
1 ½ Tbsp	Extra virgin olive oil

To make up skewers

½	Red capsicums, cut into small chunks
½	Yellow capsicums, cut into small chunks
1	Onion, cut into small chunks
1	Oil

wild rice

1 cup	Wild rice
2 Tbsp	Pickled ginger, chopped
2 Tbsp	Sesame seeds
150 g	Baby spinach, blanched
2 Tbsp	Dukkah

Directions

Whisk all ingredients except the tofu together in a shallow dish. Add tofu and cover with extra soy sauce and rice vinegar if needed. Refrigerate overnight or at least two hours, gently turning the tofu every now and then to help marinade.

Tofu skewers

In a saucepan bring marinade to boil and reduce to taste, over half. Remove from the pan.
Make up skewers mixing the veges and tofu and season. Add enough oil to the pan so that you can shallow-fry the skewers until they are golden brown over a medium heat. Spoon over the marinade while cooking.

Wild Rice