Separate/chop the broccoli into florets. Roughly chop dill, set aside.
Heat large skillet with cooking oil. Add broccoli, ginger, garlic, and timari. Cover for 3-5 minutes to help steam the broccoli and keep things from sticking. Stir occasionally on medium heat.
Combine the coconut milk, hot sauce, and coconut oil in blender. Set aside. Combine tahini, nutritional yeast, juice of lemon, dill, water and 2 tsp. salt, 1 tsp. pepper in a mixing bowl. Whisk until smooth. Set aside.
Transfer Broccoli into large bowl. Toss with buffalo sauce, transfer to serving bowl. Serve immediately with tahini dipping sauce on side.