tofu + mango salsa

Serves 4

Poppy cooks…

1. Cook
   1 cup basmati rice in a rice cooker.
   
   
2. In the meantime, make the optional sauce first by whisking together
   tablespoon tahini,
   tablespoon apple cider vinegar,
   tablespoon tamari sauce,
   tablespoon olive oil,
   teaspoon agave syrup and
   wedge of lime, juiced, then set aside.
   
   
3. Saute
   2 cups green cabbage, finely sliced in
   olive oil seasoned with
   celtic sea salt and cracked black pepper.
   
   
4. Add rice, toss together and serve onto plates.
   
   
5. To make tofu marinade, in a large mixing bowl dissolve
   4 teaspoons cornflour in
   2 tablespoon olive oil and
   2 tablespoon tamari sauce.
   
   
6. Add
   2 packets firm tofu, diced to marinade, tossing to coat, then cook in a frying pan until the tofu is slightly crispy and the marinade is sticky and reduced.
   
   
7. While the tofu is cooking, prepare the mango salsa by combining
   2 mangos, finely diced,
   red capsicum, finely diced,
   1/2 bunch chives, chopped,
   handful coriander, chopped and
   1/4 lime, juiced. Serve salsa on top of cabbage rice.
   
   
8. When tofu is cooked, place on top of salsa, drizzle sauce over each dish and garnish with
   fried shallots.

chicken san choy bow

Serves 4

Poppy cooks…

1. Chop
   1 carrot and
   1/4 red cabbage in thermomix for 20 seconds at speed 4 then tip into a mixing bowl. Alternatively, julienne / thinly slice ingredients by hand.
   
   
2. Add to the mixing bowl
   1 lebanese cucumber, julienned and
   1 spring onion, thinly sliced then set aside.
   
   
3. Grill
   500g chicken tenderloins in
   olive oil with
   celtic sea salt and cracked black pepper.
   
   
4. While the chicken is cooking, in a small bowl mix together
   1/4 cup manuka honey,
   1 tablespoon gluten free soy sauce,
   2 teaspoon white wine vinegar and
   1/2 lime, juiced.
   
   
5. Shred the chicken, then add it to the vegetables. Pour dressing on top and mix together.
   
   
6. Prepare
   12 iceberg lettuce cups, spoon filling into cups and sprinkle with
   fried shallots.