Vegetable Stir-Fry w Satay Sauce

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Coconut oil is suited to frying as it is stable in high temperatures (has a smoking point of 177 degrees Celsius), unlike unsaturated oils which oxidise when heated leading to formation of free-radicals. I use Niulife because they are a social enterprise, which puts 100% of their profits back into the Pacific Island communities which produce it. Niulife products are also certified organic, ethically produced and sustainably sourced and taste amazing!

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Satay sauce


  • 2 tbsp Niulife 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 edemame beans
  • 1 cup snow peas
  • 2 tightly packed cups kale, shredded
  • 450g firm organice tofu

To serve

  • Sesame oil
  • Lime juice
  • Sesame seeds
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Wash and prepare vegetables for cooking.

Choose a base, for example, rice noodles, rice, quinoa and prepare as per packet instructions.

In a small mixing bowl, combine peanut butter,  coconut aminos, water, chilli powder and coconut syrup.

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.

In a large wok or frying pan add onion and 1 tbsp of 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.

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

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