CAST-IRON STIR-FRY WITH AVOCADO, BASIL, AND PEANUTS

SERVES 4

30 MINS

SAUCE:

2 Tablespoons hoisin sauce

2 Tablespoons mirin

2 Tablespoons water

1 Tablespoon plus 1 teaspoon soy sauce or tamari

1 Tablespoon agave nectar

STIR-FRY:

2 T sesame oil

14 ounces tofu, cubed (press to remove moisture)

¾ t salt

Several pinches of freshly ground black pepper

1 Pound broccoli, cut into florets, stems sliced ¼ inch thick

1 Small red onion, sliced into-halfmoons

1 Bell pepper (red, yellow, or orange), sliced ¼ inch thick

4 Cloves garlic, minced

2 t minced fresh ginger

1 t crushed red pepper flakes (use less if you’re a spice wimp)

Cooked quinoa or brown rice, for serving

FOR THE GARNISH:

1 Avocado, pitted, peeled and diced

½ Cup roasted salted peanuts

2 Big handfuls fresh basil leaves, thinly sliced

1. Preheat a cast-iron pan over high heat. Mix together all of the sauce ingredients and set aside.

2. Have a large bowl to hold the ingredients as they finish cooking.

3. Once the cast-iron pan is good and hot, apply 2 teaspoons of the oil. Add the cubed tofu and sprinkle with ¼ teaspoon of the salt and some black pepper. The ingredients should immediately sizzle when they hit the pan; otherwise, turn the heat up. Cook for about 7 minutes, tossing often and spraying with oil as necessary, until the tofu is nicely browned. Not all sides have to be evenly browned; just as long as a few of them are, you’re good to go.

4. Transfer the tofu to the baking pan or bowl and proceed with the broccoli. Apply 2 teaspoons of the oil, toss in the broccoli, and add ¼ teaspoon of the salt and some black pepper. Cook until the broccoli is charred and bright green, about 5 minutes. Cover the pan between tosses so that it cooks faster. Transfer to the pan with tofu.

5. Now proceed with the onion and bell pepper. Apply the remaining 2 teaspoons oil and toss in the onion and pepper. Sprinkle with the remaining ¼ teaspoon salt and black pepper. Cook for about 3 minutes; they should be charred but crisp. Transfer to the pan with tofu. Now we’ll finish it off with the sauce.

6. Add the garlic, ginger, and crushed red pepper flakes to the cast-iron pan and sauté until fragrant (about 1 minute) being careful not to burn (add more oil if necessary). Add the sauce and mix together until heated through and bubbly, about 2 minutes.

7. Add back all the veggies and the tofu and toss to coat. Taste for seasoning.

8. Serve over quinoa or brown rice, top with avocado, peanuts, and basil, and serve hot.