Coconut, Kale and Tofu Stir Fry
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
15g coconut flakes
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.