If you are looking for a quick and delicious meal, than this blog is for you! I took some extra-firm tofu and cut it into 1/4″-1/2″ triangle pieces. I then did a quick marinade (see recipe below). I added the triangles to a cast iron skilled filled with a layer of sunflower oil and then slathered the unseared side with sriracha (hot sauce). After 5-7 minutes I flipped, added more sriracha and continued the process until all sides were blackened.
While the tofu was cooking, I sautéed some bok choy (2 bunches) in oil and garlic. When the bok choy started to cook down, I added the remainder of the tofu marinade. After most of the liquid was gone, I removed the pan from the heat.
- 2 tbls tamari
- 1 tbls water
- 1 tbls agave
- 1 tsp minced garlic
- generous dash of red pepper flakes
- small amount of sesame oil