Spring Vegetable Stirfry with Coconut Ginger Tofu (Wild Rose D-Tox Friendly!) // JustineCelina.com #sponsored
Dairy Free, Dinner, Food, Gluten Free, Paleo, Sponsored, Spring, Vegan, Vegetarian

SPRING VEGETABLE STIRFRY WITH COCONUT GINGER TOFU (WILD ROSE D-TOX FRIENDLY!)


Do you remember when we did the Wild Rose D-Tox back in March? If you were following along on Insta Stories, I shared (almost) every meal I made during those 12 days. You may also remember me raving about how incredible our Day 1 dinner was — well, today I’m finally sharing the recipe for my Spring Vegetable Stirfry with Coconut Ginger Tofu with you!

Initially this recipe it was a team effort, with both of us tossing ideas around and throwing things in the pan while this stirfry came together. And we both couldn’t stop eating it! It was the best recipe to come out of our D-Tox. Since the premade sauces and condiments I would typically use in a stiryfry-style dish (think soy sauce, fish sauce, peanut butter, etc.) weren’t permitted, we went in a completely different direction! The result was a colourful medley of spring vegetables in a coconut milk-based sauce — flavoured with garlic, ginger, lime and simple pantry spices ontop of a bed of brown rice, finished with toasted almonds for some extra crunch and protein. In my quest for nut based milks with a D-Tox friendly ingredient lists (not an easy feat, my friends!), I found Almond Breeze’s Unsweetened Almond Coconut Beverage and am thrilled to be partnering with Almond Breeze again today to bring you my Spring Vegetable Stirfry with Coconut Ginger Tofu! It’s totally Wild Rose D-Tox friendly and it’s also totally delicious, even if you’re not doing a detox. This easy to prepare, unconventional spring stirfry is light, clean and nourishing — perfect for weeknight dinners!


SPRING VEGETABLE STIRFRY WITH COCONUT GINGER TOFU (WILD ROSE D-TOX FRIENDLY!)


Spring Vegetable Stirfry with Coconut Ginger Tofu (Wild Rose D-Tox Friendly!) // JustineCelina.com #sponsored

I’ve been farmers market crazy lately! With tons of fresh spring produce available, I love to explore new markets in the Calgary area to hunt for my next culinary inspiration. When I was developing my Spring Vegetable Stirfry with Coconut Ginger Tofu, it came in the form of gorgeous heirloom fruits and vegetables! Since foods high in sugar aren’t permitted on the D-Tox, I achieved balance in this dish by incorporating a few naturally sweet ingredients to balance the citrusy lime and bitterness of the tahini in the sauce — including snap peas, heirloom carrots and tomatoes, and fresh corn along with broccolini. Of course, you don’t have to use heirloom tomatoes and carrots, but I like to eat them as often as possible while they’re available!

Spring Vegetable Stirfry with Coconut Ginger Tofu (Wild Rose D-Tox Friendly!) // JustineCelina.com #sponsored

This is definitely one of my more inventive stirfry style dishes — and I made a few new discoveries in my testing when forced to branch out from relying on condiments, premade sauces and vinegars to develop flavour in my sauce. First, I started with the Unsweetened Almond Coconut Beverage as a base (find it on shelves at your local grocer!), adding lots of fresh garlic, ginger and lime juice. But I needed something D-Tox friendly to thicken the sauce up — so I reached for tahini! I love tahini in dressings and thought it may work well to add some thickness (and extra protein) to the sauce. It turns out I was right! Balanced with Himalayan pink sea salt, red pepper flakes and infused with the natural sweetness of the vegetables, my Coconut Ginger Sauce sets this spring stirfry off! By using Almond Breeze’s Unsweetened Almond Coconut Beverage in place of the full fat coconut milk I often include in my recipes (it’s delicious, but I use it sparingly!), you’re also shaving off a significant amount of calories without sacrificing the coconut flavour. Almond Breeze is a great non dairy alternative — whether you have a dairy allergy or intolerance, are vegan or simply want to add a plant based spin to your favourite recipes.

I rediscovered my love for both brown rice and almonds during this D-Tox. They’re on the Most Recommended list, so I embraced them in this recipe. Typically I would reach for peanuts or cashews to top Asian inspired dishes (oily nuts are not permitted), but since we were already working with almonds in the Unsweetened Almond Coconut Beverage, it made sense to use toasted almonds. They add the perfect salty crunch (and you guessed it, some extra protein) to this dish. Don’t worry — us plant based eaters get plenty of protein! And while I would typically serve a dish like this with quinoa (since it’s high in protein), we already have lots of protein happening with the tofu, sauce and almonds, so I served it up on a hearty bed of organic brown rice. I had forgotten how nourishing (and delicious) brown rice is. I even ate it for breakfast in place of oatmeal a few times during the D-Tox!

Spring Vegetable Stirfry with Coconut Ginger Tofu (Wild Rose D-Tox Friendly!) // JustineCelina.com #sponsored

Who’s ready to get cooking? If you’re doing the Wild Rose D-Tox, serve this Spring Vegetable Stirfry with Coconut Ginger Tofu with lime citrus water for a refreshing sip, and if you’re not doing the D-Tox, go on and indulge in a glass of dry rosé. It pairs perfectly!


INGREDIENTS


Yield: 4 servings

Spring Vegetable Stirfry with Coconut Ginger Tofu Ingredients (Wild Rose D-Tox Friendly!) // JustineCelina.com #sponsored

RICE

• 1 cup brown rice

COCONUT GINGER SAUCE / TOFU MARINADE

• 2 cups Almond Breeze Unsweetened Almond Coconut Beverage
• 4 tbsp tahini
• 5 cloves garlic
• 2 tbsp fresh ginger
• 1 tbsp shallot
• Juice from 2 limes
• 3/4 tsp Himalayan pink sea salt
• 1/2 tsp red chili flakes

TOFU

• 1 350g package extra firm tofu
• 1 tsp virgin coconut oil

Spring Vegetable Stirfry with Coconut Ginger Tofu (Wild Rose D-Tox Friendly!) // JustineCelina.com #sponsored

SPRING VEGETABLE STIRFRY

• 1 tbsp virgin coconut oil
• 2 cups (heirloom) carrots
• 1 cup broccolini
• 2 cups (heirloom) cherry tomatoes
• 1 ear of fresh corn
• 1/4 tsp Himalayan pink sea salt
• Juice from half a lime

GARNISH

• 1/4 cup almonds
• 1/4 tsp virgin coconut oil
• pinch Himalayan pink sea salt
• 2 sprigs green onion
• 1 tbsp cilantro
• Optional: edible flowers

Note: lilacs are in bloom and edible — this was actually a serendipitous accident, as a few of them fell onto the plates as I was styling this post! They have quite a distinct flavour which I find complimentary. Ensure foraged flowers haven’t been sprayed with pesticides and are washed thoroughly.


INSTRUCTIONS


Spring Vegetable Stirfry with Coconut Ginger Tofu (Wild Rose D-Tox Friendly!) // JustineCelina.com #sponsored

1. If you have time to marinate the tofu in advance, it will be more flavourful. It can marinate up to 24 hours before it starts to fall apart and will soak in flavour in as little as 1 hour. In this recipe, the Coconut Ginger Sauce also doubles as our tofu marinade! Prepare the Coconut Ginger Sauce by mincing garlic, ginger and shallots. Add to a large mixing bowl along with the rest of the sauce ingredients and whisk together. Set aside.

2. Remove the tofu from the package and place it between 2 sheets of paper towel. Pushing down with your hands, squeeze the excess liquid out from the tofu blocks. Slice the tofu into 1″ cubes. Add cubes to a Ziplock bag along with 1/3 cup of the Coconut Ginger Sauce. Seal the bag and shake to cover the tofu in marinade. Pop into the fridge for as long as you have to let it marinate!

3. Prepare the brown rice according to the directions on the package (it typically takes 30 – 40 minutes — in the meantime we’ll get started on the rest of the recipe!)

4. Chop carrots, halve tomatoes and remove corn from the ear. Divide broccolini florets from stems. Chop stems.

5. Tofu is up next! Heat 1 tsp coconut oil in a skillet. Remove tofu from fridge, drain excess marinade from the bag. Add tofu to the skillet over medium heat, cooking for 2 minutes per side. Remove tofu from pan and set aside.

6. Let’s get started on the Spring Vegetable Stirfry. Return the skillet your stovetop and heat 1 tbsp coconut oil. Add carrots and broccolini stems, cooking for 5 minutes. Add the remaining Coconut Ginger Sauce to the pan, along with 1/4 tsp Himalayan pink sea salt, cooking for 5 minutes. Add tomatoes and corn, cooking for an additional 5 minutes. Turn off heat and add lime juice. Taste and adjust seasonings as needed. Add tofu to the skillet, stirring to combine.

7. Time for the toasted almonds. In a small pan, heat 1/4 tsp coconut oil. Chop almonds. Add to pan along with salt and toast over high heat for 1 minute or until lightly browned. Remove from heat and set aside.

8. Chop cilantro and green onions for garnish. Gather edible flowers.

9. It’s time to plate! Start with a bed of brown rice on each plate, top with Spring Vegetable Stirfry and Coconut Ginger Tofu. Add almonds and garnish.

10. Serve immediately and enjoy!Spring Vegetable Stirfry with Coconut Ginger Tofu (Wild Rose D-Tox Friendly!) // JustineCelina.com #sponsored


SPRING VEGETABLE STIRFRY WITH COCONUT GINGER TOFU (WILD ROSE D-TOX FRIENDLY!)

My Spring Vegetable Stirfry with Coconut Ginger Tofu is colourful medley of spring vegetables in a coconut milk-based sauce — flavoured with garlic, ginger, lime and simple pantry spices ontop of a bed of brown rice, finished with toasted almonds for some extra crunch and protein. In my quest for nut based milks with a D-Tox friendly ingredient lists (not an easy feat, my friends!), I found Almond Breeze’s Unsweetened Almond Coconut Beverage and am thrilled to be partnering with Almond Breeze again today to bring you my Spring Vegetable Stirfry with Coconut Ginger Tofu! It’s totally Wild Rose D-Tox friendly and it’s also totally delicious, even if you’re not doing a detox. This easy to prepare, unconventional spring stirfry is light, clean and nourishing — perfect for weeknight dinners!
Course Main Course
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 45 minutes
Author Justine

Ingredients

RICE

  • 1 cup brown rice

COCONUT GINGER SAUCE / TOFU MARINADE

  • 2 cups Almond Breeze Unsweetened Almond Coconut Beverage
  • 4 tbsp tahini
  • 5 cloves garlic
  • 2 tbsp fresh ginger
  • 1 tbsp shallot
  • Juice from 2 limes
  • 3/4 tsp Himalayan pink sea salt
  • 1/2 tsp red chili flakes

TOFU

  • 1 350 g package extra firm tofu
  • 1 tsp virgin coconut oil

SPRING VEGETABLE STIRFRY

  • 1 tbsp virgin coconut oil
  • 2 cups heirloom carrots
  • 1 cup broccolini
  • 2 cups heirloom cherry tomatoes
  • 1 ear of fresh corn
  • 1/4 tsp Himalayan pink sea salt
  • Juice from half a lime

GARNISH

  • 1/4 cup almonds
  • 1/4 tsp virgin coconut oil
  • pinch Himalayan pink sea salt
  • 2 sprigs green onion
  • 1 tbsp cilantro
  • Optional: edible flowers

Instructions

  1. If you have time to marinate the tofu in advance, it will be more flavourful. It can marinate up to 24 hours before it starts to fall apart and will soak in flavour in as little as 1 hour. In this recipe, the Coconut Ginger Sauce also doubles as our tofu marinade! Prepare the Coconut Ginger Sauce by mincing garlic, ginger and shallots. Add to a large mixing bowl along with the rest of the sauce ingredients and whisk together. Set aside.
  2. Remove the tofu from the package and place it between 2 sheets of paper towel. Pushing down with your hands, squeeze the excess liquid out from the tofu blocks. Slice the tofu into 1″ cubes. Add cubes to a Ziplock bag along with 1/3 cup of the Coconut Ginger Sauce. Seal the bag and shake to cover the tofu in marinade. Pop into the fridge for as long as you have to let it marinate!
  3. Prepare the brown rice according to the directions on the package (it typically takes 30 – 40 minutes — in the meantime we’ll get started on the rest of the recipe!)
  4. Chop carrots, halve tomatoes and remove corn from the ear. Divide broccolini florets from stems. Chop stems.
  5. Tofu is up next! Heat 1 tsp coconut oil in a skillet. Remove tofu from fridge, drain excess marinade from the bag. Add tofu to the skillet over medium heat, cooking for 2 minutes per side. Remove tofu from pan and set aside.
  6. Let’s get started on the Spring Vegetable Stirfry. Return the skillet your stovetop and heat 1 tbsp coconut oil. Add carrots and broccolini stems, cooking for 5 minutes. Add the remaining Coconut Ginger Sauce to the pan, along with 1/4 tsp Himalayan pink sea salt, cooking for 5 minutes. Add tomatoes and corn, cooking for an additional 5 minutes. Turn off heat and add lime juice. Taste and adjust seasonings as needed. Add tofu to the skillet, stirring to combine.
  7. Time for the toasted almonds. In a small pan, heat 1/4 tsp coconut oil. Chop almonds. Add to pan along with salt and toast over high heat for 1 minute or until lightly browned. Remove from heat and set aside.
  8. Chop cilantro and green onions for garnish. Gather edible flowers.
  9. It’s time to plate! Start with a bed of brown rice on each plate, top with Spring Vegetable Stirfry and Coconut Ginger Tofu. Add almonds and garnish.
  10. Serve immediately and enjoy!

Recipe Notes

Lilacs are in bloom and edible — this was actually a serendipitous accident, as a few of them fell onto the plates as I was styling this post! They have quite a distinct flavour which I find complimentary. Ensure foraged flowers haven’t been sprayed with pesticides and are washed thoroughly.


Spring Vegetable Stirfry with Coconut Ginger Tofu (Wild Rose D-Tox Friendly!) // JustineCelina.com


STILL HUNGRY? MORE HEALTHY, SPRING DINNER IDEAS


Mediterranean Rainbow Buddha Bowls

Roasted Purple Cauliflower with Red Pepper Romesco (also Wild Rose D-Tox friendly!)

Carrot Cashew Zoodles with Crispy Sesame Tofu

Vegan Southwest Quinoa Bowls

Crudité Style Niçoise Salad


SHOP THE POST



Spring Vegetable Stirfry with Coconut Ginger Tofu (Wild Rose D-Tox Friendly!) // JustineCelina.com #sponsored

What’s your favourite seasonal produce this spring? I’m back in Calgary today from my trip to the Kootenays this past weekend where local asparagus and strawberries are just starting to hit the markets — and they were absolutely delish!

If you try my Spring Vegetable Stirfry with Coconut Ginger Tofu, let me know how you liked it by leaving me a comment, or tagging me on Instagram, Twitter or Facebook. You can use the hashtag #justinecelinarecipes in your recreations so I can find them — it’s so much fun seeing what you guys make! I always love to hear from you! I also have a Pinterest board for my recipes if you care to follow along. Thanks for stopping by today, friends — I hope you enjoyed the recipe!


Disclaimer: Thank you to Almond Breeze for sponsoring this post. JustineCelina uses affiliate and referral links, which allow me to receive a small commission when you make a purchase through one of my links. Thank you for supporting the brands and businesses that support JustineCelina!

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22 Comments

  • Reply Ayngelina Brogan June 14, 2017 at 3:31 pm

    I’ve been looking for some good tofu recipes and this sounds delicious.

    • Reply Justine June 14, 2017 at 9:19 pm

      Thanks Ayngelina — it’s a good one if you’re looking for a lighter option this season! I’ve been on a major tofu kick again recently. It’s such a versatile ingredient!

  • Reply Terri Gilson June 15, 2017 at 5:57 am

    This looks sooo good that I would actually try tofu again (it’s been years!) And I love the idea that I could also combine it with a detox plan. I need to look at the Wild Rose detox diet a little closer. I am long overdue for one of those!

    • Reply Justine June 15, 2017 at 9:20 am

      Terri, I can’t recommend the Wild Rose D-Tox enough. This was my 6th time doing it over the years and it’s not that much different than my regular, plant based diet (I have sensitivities to dairy and gluten) — minus anything fermented (yes, that includes alcohol!), tropical fruit and the occasional indulgence. I never once felt deprived and ate very, very well. If you ever have questions feel free to shoot me an email! I actually really got into tofu again about this time last year — with a little love, it can be really delish! It absorbs flavour really well, making it a very versatile ingredient. Thanks for stopping by today!

  • Reply Isabelle at Crumb June 15, 2017 at 8:55 am

    This looks so fresh and flavourful… all those bright colours and flavours are exactly what I’ve been craving now that the weather is starting to warm up, and that coconut-curry sauce sounds like the kind of thing I’d want to pour on everything! 🙂

    • Reply Justine June 15, 2017 at 9:13 am

      The sauce is pretty addictive! 😉 It works really well to bring out the flavours of the veggies while keeping the stirfry light and clean. Thanks Isabelle!

  • Reply Lily June 15, 2017 at 2:54 pm

    This recipe looks absolutely amazing! I love trying new recipes, especially refreshing ones for the spring/summer months! I can’t wait to try it! Thanks Justine!

    • Reply Justine June 15, 2017 at 4:29 pm

      Wow, thanks Lily! It’s always great to see a new face around here — welcome! This stirfry is pretty delish — if you try it, I’d love your feedback. Cheers!

  • Reply Marie-Pierre Breton June 16, 2017 at 11:12 am

    I love that you use almonds as you highlight here! Plus a little tahiti to thickens and give even more protein to the dish! Great interesting dish, I’ll for sure give it a try this summer!

    • Reply Justine June 16, 2017 at 11:36 am

      Thanks so much Marie — let me know how it goes! Have a great weekend. 🙂

  • Reply Jessica June 16, 2017 at 6:04 pm

    I love a good meal that you can throw together in a pan and experiment at the same time. I always have Almond Breeze in our fridge (husband is lactose intolerant), but we’ve never tried their Almond Coconut flavour – I’ll have to keep an eye out for it next time. And tahini is such a genius idea – I love finding new ways to use it in meals. 🙂

    • Reply Justine June 16, 2017 at 8:37 pm

      The Almond Coconut Almond Breeze was new to me, too! It caught my eye just before I started developing this recipe and now it’s my favourite. Let me know how you like it, Jessica!

  • Reply Colleen Milne June 16, 2017 at 7:55 pm

    This looks incredibly fresh and delicious and I love, love the sauce. We always use almond milk so this is perfect! Trying for sure 🙂

    • Reply Justine June 16, 2017 at 8:38 pm

      Thanks Colleen — it was a great experiment! I’d love your feedback if you try it. Hope you’re enjoying your new grand baby! 🙂

  • Reply Sean June 17, 2017 at 2:12 pm

    I do quite a bit of stir-frying, but I tend to use a lot of soy-sauce bases when I do, so it’s nice to have an idea for something a little different. The bright flavours, veggies, and tropical components lend a very bright and light sort of feeling to this, which I think would be perfect mid summer and/or when you’re looking for something that won’t feel too heavy. Lovely use of the edible floral element too!

    • Reply Justine June 19, 2017 at 4:03 pm

      Thanks so much Sean! I reach for tamari often to keep things gluten free, but that was also not permitted, so I was forced to get creative and am so thrilled with the results. The sauce has elements of green curry but is much simpler (and fresher), like you say. Hope you had a great weekend!

  • Reply Amanda (Peppers & Pennies) June 18, 2017 at 10:26 pm

    Although I love dairy, my husband has been trying-out non-dairy milks for his protein powder and through his testing of various milks I have been introduced to coconut milk and AM NOW OBSESSED. It’s delicious in coffee, to cook with and a great addition to my morning granola and fruit! I have made a few of my favourite curries with coconut milk and will be trying this one out for sure. Gorgeous photos as usual, too 🙂

    • Reply Justine June 19, 2017 at 4:05 pm

      Thanks, girl! I’m totally hooked on full fat coconut milk too, but this Unsweetened Coconut Almond Breeze is a great lighter alternative for this time of year. 🙂 I’d love your feedback if you do give it a spin. Have a great week!

  • Reply Dawn - Girl Heart Food June 19, 2017 at 3:18 pm

    I LOVE stir fry and could eat every single day! And what I love even more is coconut! I love it in food and coconut scented stuff (and I may have a slight obsession with coconut scented candles, lol). This looks so bright, fresh and healthy. It’s so guilt free that I may just have to take up your suggestion of having with some wine 😉

    • Reply Justine June 19, 2017 at 4:07 pm

      It’s always nice to see a new face around here Dawn — welcome! This spring stirfry sounds right up your alley. Everything is better with a glass of wine — unless if course you’re doing the D-Tox. 😉 I really loved your no bake granola bar recipe!

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