Sweet and spicy pineapple, coconut and jalapeño stir fry
The perfect vegan dinner: quick, easy and delicious!
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Ingredients
1 Tbsp Coconut oil
2 Tbsp Soy sauce
1 cup Tofu, extra firm, cubed
1/2 cup Red onion, sliced
2 tsp Ginger, fresh, minced
2 cloves Garlic, minced
5 Mushrooms, button, sliced
1/2 cup Pineapple, cubed
1/4 cup Jalapeño, sliced
1/3 cup Water chestnuts, canned, drained
1/2 cup Bell peppers, red
1/2 cup Bell peppers, orange
10-15 snow peas
2-3 Baby bok choy, quartered
4 Tbsp Coconut cream or coconut milk
1/2 Lime, squeezed
Salt and pepper to taste
2 tsp Sesame oil
2 Tbsp Agave
1/2 cup Basil, chopped
Garnish
Basil
Chives
Dried coconut, unsweetened
Instructions
Add the coconut oil, soy sauce and tofu to a wok or sauté pan and cook for 2-3 minutes over medium-high heat.
Add the other ingredients and cook for 5-10 minutes or until the vegetables are tender.
Garnish and serve right away.
