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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.