This Cast Iron Tofu Stir-Fry is the perfect weeknight go-to—packed with vibrant veggies, crispy tofu, and a savory sauce that comes together in minutes. Cooked in a cast iron skillet for that extra sear, this dish is as flavorful as it is healthy. Ideal for busy moms who want a quick, nourishing dinner the whole family will love!
Cast Iron Tofu Stir-Fry
Ingredients
- ½ Cup of Extra-firm tofu
- Extra virgin olive oil to taste
- ¼ Cup Green onions chopped
- 2 Cups Baby spinach
- Sesame seeds to taste
- Flaky sea salt to taste
- For the stir-fry sauce:
- ¼ Cup Soy sauce
- ¼ Cup Rice vinegar
- 3 Large Garlic cloves chopped finely
- Freshly grated ginger to taste
- 1 Tbsp Sesame oil
- 2 Tbsp Maple syrup
- 1 Tsp Corn starch
- 1 Tsp Red pepper paste gochujang
- 1 Tbsp of Water
Instructions
- Begin by bringing water to a boil in a cast iron dutch oven.
- Heat a cast iron skillet with extra virgin olive oil to taste. While the skillet heats up, prepare the tofu by draining it, then chopping into small cubes.
- Add the tofu to the cast iron skillet, toss to coat the tofu with heated evoo. let cook for a few minutes, until the tofu has started to brown.
- Make the stir-fry sauce by adding the following ingredients into a bowl, whisking to combine: soy sauce, red pepper paste, rice vinegar, ½ of the chopped garlic cloves, grated fresh ginger, sesame oil, maple syrup, corn starch, and a splash of water.
- Add your veggies to the cast iron skillet: baby spinach, bell peppers, onion, garlic, green onion. season to taste with salt.
- Add the sauce mixture to the cast iron skillet, stir to combine & coat fully.
- While the stir-fry is simmering, let the rice noodles cook fully in the boiling water-filled dutch oven (about 4 minutes).
- Remove the rice noodles from the heat, plate the rice noodles then add the stir-fry on top.
- Garnish with freshly chopped basil, green onions, and sesame seeds.
