Vegetable Stir-Fry w Satay Sauce
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!
- 1/3 cup peanut butter
- 1/4 cup Niulife coconut aminos (can substitute for tamari or soy sauce)
- ¼ cup water
- 1 tbsp Niulife coconut syrup (can substitute for honey or maple syrup)
- A pinch of chilli powder
- 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
- Sesame oil
- Lime juice
- Sesame seeds
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