As much as we would all like to have all our lunches ready to go every Sunday night some of us don’t have the time to do so.
This protein and flavour packed dish is a light and easy mid-week dinner that makes great left overs for lunch the next day.
500 grams marinated tofu cut into strips (or 500 grams of chicken or fish)
1 ½ tsp chopped lemongrass
1 tsp chopped garlic
1 ½ tsp fresh ginger
½ tsp chopped kaffier lime leaves
150 mls organic tamari
To make the marinade, blend all marinade ingredients together until smooth. Marinate the tofu for at least 30 minutes. Place on lined baking tray and bake in a preheated 180°C oven for 30 minutes, turn frequently to ensure tofu is crisp on all sides.
3 teaspoons ground nutmeg
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon black peppercorns
3 cardamom pods, cracked
1 cinnamon stick
Brown rice and quinoa
1 red onion, diced
1/4 cup roughly chopped combined organic dried apricots and cranberries (soaked in 2 tablespoons hot water and 1 tablespoon apple juice concentrate)
2 tablespoons ground spices from above
2 cups cooked brown rice
1 cup cooked quinoa
1 tablespoon tamari
1/3 cup roasted cashew nuts or almonds
1 tablespoon shredded coconut
3 spring onions, green and white parts, sliced
Finely grated zest and juice of 1 lime
Roast all the spices together in a hot dry frying pan, shaking the pan regularly, for about 30 seconds or until you hear the spices pop. Do not overheat as they will go bitter. Grind to a fine powder in a spice grinder.
Preheated a wok over medium heat. Add onion to the dry wok and cook for 1 minute. If it starts to stick, add a teaspoon of water. Add dried fruit and soaking liquid. Remove from heat. Stir in ground spices, then add the cooked rice and quinoa and stir to combine. Add tamari, nuts, coconut, spring onions, lime zest and juice.
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Recipe from the NEW Golden Door at home cookbook, purchase online now.