To prepare the rice, in a medium saucepan with a lid, combine rice, water, coconut cream and salt, and bring to a boil. Stir once, cover with the lid, and reduce heat to a low simmer. Let simmer for 50 minutes - do not lift the lid or stir. Remove from heat and let stand, for a few minutes. Now fluff with a fork and add to a bowl when the stir-fry veggies are ready.
For the stir-fry, start by making the crispy tofu. In a small bowl, toss the tofu with half of the coconut aminos (2 tablespoons) and a splash of avocado oil. In a large wok or sauté pan, warm the oil and toss in the tofu cubes. Turn them every minute or so to cook on each side. Once crispy, remove from the heat and cook the veggies.
Toss in the garlic, ginger, red bell pepper, zucchini, asparagus, carrot, bok choy, and mushrooms. Cook on medium-high for about 2 minutes, stirring constantly to prevent burning. Stir in the coconut aminos and a splash of water. Cook until vegetables are tender but still crisp.
Add the rice to a bowl and serve with the stir-fry, sprinkling of sesame seeds, chives and a squeeze of lemon. Enjoy!