Cooking Steps

1. 1

   Step 1: Prepare the tofu by pressing it for at least 30 minutes to remove excess moisture. Cut into 1-inch cubes and set aside.

2. 2

   Step 2: In a small bowl, mix the tamari, gochujang, sesame oil, rice vinegar, gochugaru, ginger, black pepper, and smoked paprika to create a marinade. Add the tofu cubes and coat evenly. Let marinate for 15 minutes.

3. 3

   Step 3: Preheat a grill or cast iron skillet over high heat. Add the coconut oil and once hot, add the tofu cubes. Sear for 3-4 minutes per side until golden and charred. Remove tofu and set aside.

4. 4

   Step 4: In the same skillet, add the spinach, arugula, and pea shoots. Sauté over medium heat for 3-4 minutes until wilted and slightly charred. Add the water and stir to create a slightly saucy base.

5. 5

   Step 5: Return the tofu to the skillet with the greens. Cook for 2-3 minutes to combine flavors. Serve immediately, garnished with additional gochugaru if desired.

Nutrition Focus

• • protein
• • fiber
• • anti-inflammatory

Reflection

The Torchbearer archetype called for a structured approach, so I layered the tofu with bold spices and a smoky sear. The spinach and arugula, fresh from the peak of their season, added a cooling contrast. Pea shoots brought a whisper of bitterness, balancing the heat of gochujang and tamari.