Cookwith

Name: Boogaloo Wok Stir-Fry: 1960s Counterculture Fusion
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 8 oz extra-firm tofu, pressed and cubed; 2 tbsp cornstarch; 1 tbsp neutral oil (like grapeseed or avocado); 1 small red onion, thinly sliced; 1 red bell pepper, thinly sliced; 1 poblano pepper, thinly sliced; 1 small zucchini, halved lengthwise and sliced; 1 cup cooked black beans, rinsed and drained; 2 cloves garlic, minced; 1-inch piece ginger, grated; 1/2 tsp smoked paprika; 1/2 tsp cumin; 1/2 tsp chili flakes (adjust to taste); 2 tbsp tomato paste; 2 tbsp low-sodium soy sauce; 1 tbsp lime juice; 2 tsp maple syrup; 1/4 cup chopped cilantro; 1/2 cup fresh pineapple, diced (optional); 2 cups cooked brown rice, chilled; Salt and black pepper to taste

Boogaloo Wok Stir-Fry: 1960s Counterculture Fusion

CrushedLemon1034

Channeling the freewheeling spirit of 1960s California, this Boogaloo Wok Stir-Fry is a soulful fusion of Latin, R&B, and hippie kitchen influences. Crisp tofu meets smoky spices, black beans, and pops of pineapple, all stir-fried with psychedelic-hued veggies and a tangy, slightly sweet sauce. Cooking in small batches over high heat achieves that irresistible wok-char and keeps the flavors vibrant. Serve this dish family-style for a communal, boundary-breaking dinner—just like the radical potlucks and dance parties that inspired it.

Ingredients

Instructions

Drain and press tofu, then cut into 3/4-inch cubes. Toss cubes with cornstarch and a pinch of salt in a bowl until evenly coated.
Heat a wok or large skillet over high heat until smoking. Add 1/2 tbsp oil, swirl to coat, then add tofu in a single layer. Let sear undisturbed for 2 minutes, then toss and continue until golden on all sides, 5-6 minutes total. Remove tofu to a plate.
Add remaining 1/2 tbsp oil to hot wok. Add sliced onion, peppers, and zucchini. Stir-fry with constant tossing (forward scooping motion) for 2-3 minutes until vegetables are crisp-tender and slightly charred in spots.
Push vegetables to the side, add garlic and ginger to the center. Stir until fragrant, 30 seconds.
Add smoked paprika, cumin, and chili flakes. Stir to bloom spices for 30 seconds.
Add tomato paste, soy sauce, lime juice, and maple syrup. Stir until sauce is bubbling and coats vegetables.
Add black beans, pineapple (if using), and cooked rice. Toss to combine and heat through, 2 minutes.
Return tofu to wok, toss everything together. Adjust seasoning with salt, pepper, or extra lime as needed.
Remove from heat. Sprinkle with cilantro and serve hot, family-style.