Crispy Tofu Coconut Peanut Stir Fry Bowls

Chrons friendly, high-protein, high-calorie, gluten-free dinner that reheats really well and feels comforting without being too heavy.

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Step 1

1. Cook the Rice Combine: jasmine rice coconut milk water salt Cook normally and fluff when done. The coconut milk makes it creamy and slightly rich without being heavy.

Step 2

2. Prep the Tofu Press tofu Wrap tofu in towels and place something heavy on top for 15–20 minutes. Tear into chunks Tearing gives better crispy edges than cubes. Toss with: tamari garlic powder cornstarch Cook Bake or air fry at 425°F: Air fryer: 15–18 min Oven: 30–35 min Flip halfway through.

Step 3

3. Make the Sauce Whisk together: peanut butter coconut milk tamari lime garlic ginger Add warm water slowly until smooth and pourable. Taste before adding sweetness — the chili crunch already adds sweet heat.

Step 4

4. Stir Fry the Vegetables Heat avocado oil in a large skillet or wok. Cook in stages: Broccoli + carrots first Bell peppers Snap peas Water chestnuts LAST You want the vegetables slightly charred but still crisp. Add: splash tamari garlic ginger

Step 5

5. Assemble the Bowls Layer: Coconut jasmine rice Stir fry vegetables Crispy tofu Peanut sauce Then top with: Hot Honey Chili Crunch Green onion Crushed peanuts Lime squeeze