Cookwith

Name: Boogaloo-Inspired Spicy Veggie Stir-Fry with Communal Rice
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 1/2 cups jasmine rice; 2 tbsp avocado oil (or grapeseed oil); 1 block (14 oz) extra-firm tofu, pressed and cubed; 1 small red onion, thinly sliced; 2 cloves garlic, minced; 1 red bell pepper, thinly sliced; 1 yellow bell pepper, thinly sliced; 1 cup sugar snap peas, trimmed; 1 large carrot, julienned; 2 tsp smoked paprika; 1 tsp ground cumin; 1/2 tsp chili flakes (adjust to heat preference); 1/4 cup tomato puree; 2 tbsp soy sauce (or tamari for gluten-free); 1 tbsp lime juice; 1 tsp brown sugar; 2 scallions, thinly sliced; 1/4 cup fresh cilantro, chopped (plus more for garnish); 1/2 cup toasted pumpkin seeds (pepitas); Sesame oil, for finishing; Salt and pepper, to taste

Boogaloo-Inspired Spicy Veggie Stir-Fry with Communal Rice

CrushedLemon1034

This Boogaloo-Inspired Spicy Veggie Stir-Fry channels the communal, creative energy of 1960s California kitchens and the musical heat of Latin-R&B fusion. Built for sharing, this dish sizzles with crisp-tender veggies, golden tofu, and a smoky-tangy sauce, layered using true wok technique for maximum flavor. Toasted pumpkin seeds and fresh herbs add texture and color reminiscent of the era’s radical potlucks. It’s a vibrant, boundary-breaking dinner that brings everyone together to eat, share, and groove!

Ingredients

Instructions

Cook the jasmine rice according to package instructions; keep warm and fluff with a fork.
Preheat a large wok over high heat until it just begins to smoke. Add 1 tbsp avocado oil and swirl to coat.
Add cubed tofu. Stir-fry, tossing constantly, until golden and crisp on all sides, about 4-5 minutes. Remove tofu from wok and set aside.
Add remaining 1 tbsp oil. Add red onion and garlic; stir-fry until fragrant, about 1 minute.
Add bell peppers, snap peas, and carrot. Stir-fry with a scooping motion, tossing constantly, for 2-3 minutes until just tender but still vibrant.
Sprinkle in smoked paprika, cumin, and chili flakes. Stir-fry for 30 seconds to toast spices and release their aroma.
Return tofu to wok. Pour in tomato puree, soy sauce, lime juice, and brown sugar. Toss well to coat everything evenly and let sauce bubble for 1 minute to thicken slightly.
Turn off heat. Drizzle a little sesame oil and toss in scallions, cilantro, and pumpkin seeds. Season with salt and pepper to taste.
Serve the spicy veggie stir-fry over communal bowls of fluffy jasmine rice. Garnish with extra cilantro and more pumpkin seeds if desired. Gather, share, and enjoy the fusion!