KTN Stir Fry

Kale Nuts Tofu Stir Fry

Quick and easy full meal to whip up in a flash for a few who in a rush and one of the best ways to use rice left over from the previous day.

KNT Stir Fry

Print Recipe
Serves: 4 -5 Cooking Time: 30mins


  • 1 teaspoon salt
  • 2 star anise
  • 3 buds of cloves
  • 2 tablespoon of raisins
  • 2 tablespoon chana dal
  • 1 teaspoon cumin seeds
  • 1 cup organic cubes tofu
  • 1/2 cup roasted almonds
  • 2 tablespoon coconut oil
  • 4 cups of cooked basmati
  • 1 tablespoon of sesame oil
  • 1 cup roasted cashew nuts
  • 2 tablespoon of coconut cream
  • 1 teaspoon of cinnamon powder
  • 1 teaspoon black mustard seeds
  • 1 tablespoon slices of red pepper
  • 4 pods of crushed cardamon seeds
  • 2 tablespoon thin slices of fennel bulb



Roast all nuts and set aside.


In a saucepan over medium fire, sauté cubes of tofu with sesame oil until golden brown and set aside.


Add chana dal and sauté in coconut oil until it gets crunchy then add all spices and sauté for a minute.


Add red peppers, fennel and sauté until soft, add chopped up kale, salt, and raisins, sauté until kales turn soft then add the cooked rice and mix well.


Garnish with nuts serve up hot.

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