Coconut, Kale and Tofu Stir Fry



Protein (g)


Carbs (g)


Fat (g)


  • 300g silken or firm tofu

  • 2 tsps coconut oil or olive oil

  • 1 medium sized white onion, sliced

  • 1 red bell-pepper, sliced

  • a pinch of sea salt

  • 50g kale

  • 15g coconut flakes

  • 100g beansprouts

  • a small handful of fresh coriander


For the sauce:

  • 1 tbsp soy sauce or tamari

  • juice of 1 lime

  • 2 tsps sesame or olive oil

  • 35g crunchy peanut butter

  • 2 tsps honey or agave nectar

  • 1 tsp grated ginger

  • 1 clove garlic, finely chopped

  • 1/2 tsp red chilli flakes


Wrap several sheets of kitchen roll around the tofu block. Press gently to remove excess moisture and leave for 10 minutes. Cut into bite-sized cubes.


Melt the oil in a large frying pan or skillet over a medium / high heat. Add the tofu and fry for 2 minutes on each side or until golden brown. Use a fish slice or spoon to carefully turn the tofu. Transfer to a plate lined with several sheets of kitchen roll.

Mix the sauce ingredients in a bowl. Add a splash of cold water if the sauce is too
thick. Add the tofu to the sauce, stir gently and leave for 10 minutes.

Place the frying pan back over a medium / high heat. Add the onion and stir fry for 2
minutes. Add the red pepper, salt and kale. Stir fry for 2 minutes. Add the coconut flakes and stir fry for 1 minute. Add the beansprouts and stir fry for 2 minutes. Add the tofu and peanut sauce.


Cover with a lid and cook for 2 minutes to heat through. Remove pan from heat. Serve
garnished with fresh coriander.

Store any leftovers in an airtight container and refrigerate for up 2 days.