Mains

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

Ingredients

  • 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

Instructions

1

Roast all nuts and set aside.

2

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

3

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

4

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.

5

Garnish with nuts serve up hot.

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