Cast Iron Stir-Fry

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Cast Iron Stir-Fry

Cast Iron Stir-Fry

Yield: 4
Prep time: 30 MinCook time: 30 MinTotal time: 1 Hour
“My favorite stir-fry recipe! I love it because it’s extremely versatile. I just use whatever veggies I have on hand and serve it over either brown rice, quinoa or rice noodles.” — Ariel Peacock, General Manager

Ingredients

For the Sauce:
  • 3 tbsp hoisin sauce
  • 3 tbsp mirin* (Japanese rice wine for cooking)
  • 3 tbsp water
  • 2 tbsp tamari, soy sauce or shoyu
  • 1 tbsp honey or agave
For the Stir-Fry:
  • 2 tbsp toasted sesame oil, divided
  • 14 oz tofu, cubed* (if time allows, pressed to remove some of the water)
  • 3/4 tsp salt, divided
  • Several pinches ground black pepper
  • 1 small red onion, sliced into half moons
  • 1 bell pepper (red, orange or yellow), sliced into 1/4 inch thick
  • 4 cloves garlic, minced
  • 2 tsp minced fresh ginger
  • 1 tsp crushed red pepper flakes (optional)
  • Cooked brown rice, quinoa or rice noodles for serving
Veggies Mix: (pick one or two of the following veggies)
  • 1 lb broccoli, cut into florets, stems sliced 1/4 inch thick
  • 1 lb asparagus, cut into 1-inch pieces
  • 1/2 lb brussel sprouts, cut in half or quarters and blanched (cook in boiling water for 6-8 minutes — until fork tender and drain and set aside till ready to use)
  • 2 carrots, sliced
  • 4 oz mushrooms, sliced
For the Garnish:
  • 1 avocado, pitted, peeled and diced
  • 1/2 cup roasted peanuts
  • 2 handfuls fresh basil leaves, thinly sliced

Instructions

  1. In a small bowl, mix together the sauce ingredients and set aside
  2. Preheat a cast-iron pan over high heat. Have a 9x13” pan or a large bowl or baking sheet ready to hold the ingredients as they finish cooking
  3. Once the pan is hot, add 2 tsp sesame oil. Add the cubed tofu and sprinkle with 1/4 tsp of salt and a couple pinches of black pepper. Cook for about 7 minutes and toss often so the tofu can brown. Make sure the tofu is sizzling—turning the heat up as needed. Transfer the tofu to the pan or bowl once cooked
  4. Add 2 teaspoons of the sesame oil to the pan, add the onion and bell pepper. Sprinkle with 1/4 teaspoon salt and some black pepper. Cook for about 3 minutes until they’re slightly charred, but still crisp. Transfer to the pan with the tofu
  5. Add the last 2 teaspoons of sesame oil to the pan and add your veggie of choice..or a couple! Add 1/4 tsp salt and some black pepper and cook for 5 minutes or so until the veggie is charred—may vary depending on the veggie you’re using. If cooking broccoli or carrots you may want to cover the pan between tosses so that they’ll cook faster. Once done, add to the pan with tofu
  6. Add the garlic and ginger and red pepper flakes (if using) to the cast-iron pan and sauté for a minute or so—being careful not to burn. You can add a little more sesame oil if needed. Add the sauce and mix together until heated through and bubbly, about 2 minutes. Add back all the veggies and tofu and toss to coat. Taste for seasoning
  7. Serve over quinoa, brown rice or rice noodles. Top it off with avocado, peanuts and basil for a truly delectable stir-fry

Notes:

Recipe variation from cookbook Isa Does It by Isa Chandra Moskowitz