10/07/2026
Fueling your journey from the inside out. 🌿✨
This vibrant bowl delivers a powerful balance of clean protein, healthy fats, and essential micronutrients to fuel your body at a cellular level.
🌶️ Vitamin C from crisp bell peppers
🥬 Vitamins K, A, B6 & B9 from fresh bok choy
💪 Clean Protein from air-fried tofu
🥜 Healthy Fats & Flavor from creamy coconut peanut sauce
✨ Antioxidant Boost from fresh cilantro
Creamy Peanut Sauce:
1/3 cup peanut butter
1/4 cup soy sauce
1/4 cup coconut milk
1/4 cup warm water
1 tbsp (or more) Sriracha
1 tbsp maple syrup
Juice of 1 lime
Stir-Fry:
Your favorite noodles (I used Trader Joe’s Thai Wheat Noodles!)
1 block extra-firm tofu (cubed)
2 cloves garlic (minced)
2 in. fresh ginger (minced)
1 red bell pepper (sliced)
2 heads baby bok choy (roughly chopped — or sub broccoli/carrots!)
Toppings:
Crushed peanuts, fresh cilantro & sliced green onions
👩🍳 Instructions
Air-fry the Tofu: Air-fry plain, cubed tofu at 400°F for 12–15 minutes until crispy. (No seasoning needed since it gets tossed in that delicious sauce!)
Prep: While the tofu cooks, mince the garlic and ginger, slice the bell peppers, roughly chop the bok choy, and whisk all sauce ingredients together until smooth.
Sauté: In a skillet, sauté bell peppers until soft. Add your noodles to the pan along with the garlic and ginger, sautéing for 1 minute until fragrant.
Greens: Stir in the baby bok choy for another minute, adding a splash of water if needed to help it steam.
Combine & Sauce: Toss in the crispy air-fried tofu, pour over the peanut sauce, and mix well until everything is evenly coated and warmed through.
Serve: Garnish with fresh cilantro, green onions, and crushed peanuts for that extra crunch!
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