SPRING VEGETABLE STIRFRY WITH COCONUT GINGER TOFU WILD ROSE D TOX FRIENDLY! recipes

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

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


55 minutes

AI Chef 
Recipe Notes 
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Ingredients
  • • 1 cup brown rice
  • • 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
  • • 1 350g package extra firm tofu
  • • 1 tsp virgin coconut oil
  • • 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
  • • 1/4 cup almonds
  • • 1/4 tsp virgin coconut oil
  • sea salt
  • • 2 sprigs green onion
  • • 1 tbsp cilantro
  • edible flowers
Details
  • Servings:   4
  • Dish:   main course
Cuisine
  • asian

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