diff --git a/cook/asian/Crispy Peanut Tofu & Cauliflower Rice Stir-Fry.cook b/cook/asian/Crispy Peanut Tofu & Cauliflower Rice Stir-Fry.cook
new file mode 100644
index 000000000..3ec1ed32b
--- /dev/null
+++ b/cook/asian/Crispy Peanut Tofu & Cauliflower Rice Stir-Fry.cook	
@@ -0,0 +1,24 @@
+>> source: https://minimalistbaker.com/crispy-peanut-tofu-cauliflower-rice-stir-fry/
+>> time required: 90 minutes
+
+Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper.
+
+If your block of @extra firm tofu{12%oz} is larger than 12 ounces, trim it down. Then drain your tofu and use a tofu press or wrap in an absorbent towel several times and place something heavy on top to press for 15 to ~{20%minutes}.
+
+Once pressed, slice tofu into roughly 1/2-inch cubes and arrange on the parchment-lined baking sheet in a single layer. Ensure they aren't touching so they will crisp up. Bake for 20 to ~{25%minutes} to dry/firm the tofu. NOTE: At 20 minutes, the tofu should be chewy, and at 25 minutes, the tofu should be more crispy. Bake according to preference.
+
+In the meantime, prepare @sauce{2%tsp} by adding @peanut butter{2.5%Tbsp}, @sesame oil{1%Tbsp}, @tamari{2%Tbsp}, @maple syrup{2%Tbsp}, and @chili garlic sauce{2%tsp} to a #medium mixing bowl{} and whisking until combined. Taste and adjust flavor as needed, adding more chili garlic sauce for heat, maple syrup for sweetness, or @tamari{2%tsp} for saltiness.
+
+Add baked tofu to the peanut sauce and toss to coat. Let marinate for 10 to ~{15%minutes} to saturate the tofu and infuse the flavor.
+
+In the meantime, prepare @cauliflower{1%small} rice by using a large grater or the grater attachment on a food processor. Set aside. Mince @garlic{2%cloves} if you haven’t already done so, and wash and slice any veggies you want to add to the dish (optional).
+
+Heat a large rimmed skillet over medium heat. Once hot, add @sesame oil{1%dash} (1 Tbsp as original recipe is written // adjust if altering serving size), cauliflower rice, garlic, and @tamari{1%dash}. Stir and sauté, stirring occasionally, for about 5 to ~{8%minutes} until slightly browned and tender. Transfer to a serving platter.
+
+If adding any veggies to your dish (optional), cook them now in a bit of sesame oil and a dash of tamari until just tender. Add to the cauliflower rice.
+
+To the preheated pan, add the marinated tofu with most of the sauce (reserving a few spoonfuls for serving). Cook, stirring frequently for ~~{3%minutes} until browned. The sauce will caramelize and may stick to the pan a bit – this is normal and adds more flavor to the dish. Stir with spatula, scraping up any caramelized bits. Then transfer tofu to the cauliflower rice platter.
+
+Serve with any leftover sauce. Leftovers reheat well and will keep covered in the refrigerator up to 2-3 days. Not freezer friendly.
+
+Optionally, vegetables such as thinly sliced @baby bok choy (optional){1%cup} may be added with some sesame oil and tomari.
diff --git a/cook/asian/Crispy Peanut Tofu & Cauliflower Rice Stir-Fry.jpg b/cook/asian/Crispy Peanut Tofu & Cauliflower Rice Stir-Fry.jpg
new file mode 100644
index 000000000..31632f216
Binary files /dev/null and b/cook/asian/Crispy Peanut Tofu & Cauliflower Rice Stir-Fry.jpg differ
diff --git a/docs/asian/crispy-peanut-tofu-&-cauliflower-rice-stir-fry.md b/docs/asian/crispy-peanut-tofu-&-cauliflower-rice-stir-fry.md
new file mode 100644
index 000000000..76a3c614b
--- /dev/null
+++ b/docs/asian/crispy-peanut-tofu-&-cauliflower-rice-stir-fry.md
@@ -0,0 +1,92 @@
+# Crispy Peanut Tofu & Cauliflower Rice Stir-Fry
+
+![Crispy Peanut Tofu & Cauliflower Rice Stir-Fry](../assets/images/crispy-peanut-tofu-&-cauliflower-rice-stir-fry.jpg)
+
+| :timer_clock: Total Time |
+|:-----------------------: |
+| 1.18 hours |
+
+## :salt: Ingredients
+
+- 12 oz extra firm tofu
+- 2 tsp sauce
+- 2.5 Tbsp peanut butter
+- 1 Tbsp sesame oil
+- 2 Tbsp tamari
+- 2 Tbsp maple syrup
+- 2 tsp chili garlic sauce
+- 2 tsp tamari
+- 1 small cauliflower
+- 2 cloves garlic
+- 1 dash sesame oil
+- 1 dash tamari
+- 1 cup baby bok choy (optional)
+
+## :cooking: Cookware
+
+- 1 medium mixing bowl
+
+## :pencil: Instructions
+
+### Step 1
+
+Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper.
+
+### Step 2
+
+If your block of extra firm tofu is larger than 12 ounces, trim it down. Then drain your tofu and use a tofu press or
+wrap in an absorbent towel several times and place something heavy on top to press for 15 to 20 minutes.
+
+### Step 3
+
+Once pressed, slice tofu into roughly 1/2-inch cubes and arrange on the parchment-lined baking sheet in a single layer.
+Ensure they aren't touching so they will crisp up. Bake for 20 to 25 minutes to dry/firm the tofu. NOTE: At 20 minutes,
+the tofu should be chewy, and at 25 minutes, the tofu should be more crispy. Bake according to preference.
+
+### Step 4
+
+In the meantime, prepare sauce by adding peanut butter, sesame oil, tamari, maple syrup, and chili garlic sauce to a
+medium mixing bowl and whisking until combined. Taste and adjust flavor as needed, adding more chili garlic sauce for
+heat, maple syrup for sweetness, or tamari for saltiness.
+
+### Step 5
+
+Add baked tofu to the peanut sauce and toss to coat. Let marinate for 10 to 15 minutes to saturate the tofu and infuse
+the flavor.
+
+### Step 6
+
+In the meantime, prepare cauliflower rice by using a large grater or the grater attachment on a food processor. Set
+aside. Mince garlic if you haven’t already done so, and wash and slice any veggies you want to add to the dish
+(optional).
+
+### Step 7
+
+Heat a large rimmed skillet over medium heat. Once hot, add sesame oil (1 Tbsp as original recipe is written // adjust
+if altering serving size), cauliflower rice, garlic, and tamari. Stir and sauté, stirring occasionally, for about 5 to
+8 minutes until slightly browned and tender. Transfer to a serving platter.
+
+### Step 8
+
+If adding any veggies to your dish (optional), cook them now in a bit of sesame oil and a dash of tamari until just
+tender. Add to the cauliflower rice.
+
+### Step 9
+
+To the preheated pan, add the marinated tofu with most of the sauce (reserving a few spoonfuls for serving). Cook,
+stirring frequently for 3 minutes until browned. The sauce will caramelize and may stick to the pan a bit – this is
+normal and adds more flavor to the dish. Stir with spatula, scraping up any caramelized bits. Then transfer tofu to the
+cauliflower rice platter.
+
+### Step 10
+
+Serve with any leftover sauce. Leftovers reheat well and will keep covered in the refrigerator up to 2-3 days. Not
+freezer friendly.
+
+### Step 11
+
+Optionally, vegetables such as thinly sliced baby bok choy (optional) may be added with some sesame oil and tomari.
+
+## :link: Source
+
+- <https://minimalistbaker.com/crispy-peanut-tofu-cauliflower-rice-stir-fry/>
diff --git a/docs/assets/images/crispy-peanut-tofu-&-cauliflower-rice-stir-fry.jpg b/docs/assets/images/crispy-peanut-tofu-&-cauliflower-rice-stir-fry.jpg
new file mode 100644
index 000000000..31632f216
Binary files /dev/null and b/docs/assets/images/crispy-peanut-tofu-&-cauliflower-rice-stir-fry.jpg differ
diff --git a/mkdocs.yml b/mkdocs.yml
index 4a27744b1..5a60a6f37 100644
--- a/mkdocs.yml
+++ b/mkdocs.yml
@@ -37,6 +37,7 @@ nav:
   - Asian:
       - Cool and Spicy Noodle Salad: asian/cool-and-spicy-noodle-salad.md
       - Noodle-Free Pad Thai: asian/noodle-free-pad-thai.md
+      - Crispy Peanut Tofu & Cauliflower Rice Stir Fry: asian/crispy-peanut-tofu-&-cauliflower-rice-stir-fry.md
   - Breakfast:
       - Gordon Ramsay Scrambled Eggs: breakfast/gordon-ramsay-scrambled-eggs.md
       - Joy of Cooking Pancakes: breakfast/joy-of-cooking-pancakes.md