1 c. red (or brown) rice
8 oz. firm tofu (my belly likes the sprouted kind the best), cubed
1/3 c. macadamia nuts, chopped
1 T. coconut oil (or any other oil you like)
1 shallot, minced
2 garlic cloves, minced
1 in. piece of ginger, peeled and finely chopped
1 red chili, seeded, finely chopped
1 tsp. ground coriander
a couple carrots, sliced on the bias
1 head of broccoli florets, sliced thin
1/2 c. coconut milk
2 T. shoyu
juice of one lime
chopped cilantro, for garnish