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Cast Iron Tofu Stir-Fry

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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.