INGREDIENTS:

.
Satay sauce

1/3 cup peanut butter

1/4 cup Niulife Cocomino

¼ cup water

1 tbsp Niulife Organic Coconut Syrup (can substitute for honey or maple syrup)

A pinch of chilli powder

.
Stir-fry

2 tbsp Niulife Extra Virgin Coconut Oil

2 cloves garlic, minced

1-2 inches of ginger, grated or cut finely

1 onion, diced

3 cups of a seasonal vegetables, thinly sliced (I used half a broccoli, 3 small carrots, 1/3 a capsicum)

1 cup edamame beans

1 cup snow peas

2 tightly packed cups kale, shredded

450g firm organic tofu
.

To serve

Sesame oil

Lime juice

Sesame seeds
.

Method:

1. Wash and prepare vegetables for cooking.
2. Choose a base, for example, rice noodles, rice, quinoa and prepare as per packet instructions.
3. In a small mixing bowl, combine peanut butter, Niulife Cocomino, water, chilli powder and Niulife Organic Coconut Syrup.
4. Cut tofu into 2cm cubes. In a large non-stick frying pan add 1 tbsp coconut oil and tofu and fry until crisp and golden, make sure to stir to cover all edges.
5. In a large wok or frying pan add onion and 1 tbsp of Niulife Extra Virgin Coconut Oil and sauté for 4 minutes or until golden and fragrant. Add ginger and garlic and sauté for another minute. Add the seasonal vegetables, edamame and snow peas and cook for 5 minutes, until they begin to become tender. Add kale and satay sauce and stir for another 3-5 minutes.
6. Serve with your preferred base such as noodles or a whole grain like rice or quinoa, assemble stirfry with fried tofu and top with a squeeze of lime juice, a drizzle of sesame oil and a sprinkle of sesame seeds. Serves 4