Attitude Foods - Recipes
Marinated Tofu Kebabs with Wild Rice
Serves 4 - 6
A recipe by Kelly Young
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1. Whisk all ingredients except the tofu together in a shallow dish. Add tofu and cover with extra soy sauce and rice vinegar if need. Refrigerate for overnight or at least 2 hours gently turning the tofu every now and then to help marinate.Tofu Kebabs
1. In a saucepan bring marinade to boil and reduce to taste, over half. Remove from the pan.
2. Make up skewers mixing up the veggies 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
1. Follow cooking instructions for the rice.
2. Mix all of the ingredients together.
- 1 cup wild rice
- 2tbsp pickled ginger, chopped
- 150g fresh baby spinach, blanched
- 2tbsp sesame seeds
- 2tbsp Attitude Foods Arabian Dukkah
- 1tsp Attitude Foods Kaffir Kick seasoning
Note from Yvette at Attitude Foods
This is a recipe that I have made on many occasions now.
We usually make two lots of marinade, using one for those that like Tofu and the other for those who like free range or organic chicken.
I particularly like the rice dish and have made this to go with other dishes as well.
Note: Kelly used a combination of different types of rice when she made this dish and when I saw the price of wild rice I decided to use a combination also. - I use organic brown, red and wild rice. – ‘Don’t forget to add the pickled ginger, it perfects this dish’.
You can buy pickled ginger from most supermarkets. – But you often find a brand that is filled with ingredients that I personally do not like to put in my body. We recommend the 100% Natural brand ‘Mitoku’s Sushi ginger’.
If you are not able to find the brand Mitoku and do not wish to use the popular brand that is filled with ingredients that are ‘NOT’ all natural, then you can try making your own.
I made my own version of pickled ginger using a recipe for pickled onions. – I peeled the ginger and sliced it thinly, then soaked it in a brine of organic NZ sea salt and hot water for 8 hours, after which I drained and dried the ginger and then put it in a clean jar with organic wine vinegar, seasoned with Attitude Foods Kaffir Kick Seasoning. – I didn’t worry about bottling it and sterilizing the jar as I just kept it in the refrigerator ready to use ‘within a couple of weeks’.