Cookwith

Name: Wok-Hei California Summer Stir Fry (Vegan & Dairy-Free)
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 tbsp avocado oil (or grapeseed oil); 12 oz extra-firm tofu, pressed and cubed; 2 cups snap peas, trimmed; 1 red bell pepper, julienned; 1 yellow summer squash, thinly sliced; 1 cup shiitake mushrooms, sliced; 1 bunch scallions, cut into 2-inch pieces; 3 cloves garlic, thinly sliced; 1-inch knob ginger, julienned; 2 tbsp soy sauce (or tamari for gluten-free); 1 tbsp rice vinegar; 1 tbsp maple syrup; 1 tsp toasted sesame oil; 1/2 tsp red pepper flakes (optional); 1/2 cup fresh cilantro, roughly chopped; Steamed jasmine rice or brown rice, for serving (about 3 cups cooked); Lime wedges, for serving

Wok-Hei California Summer Stir Fry (Vegan & Dairy-Free)

CrushedLemon1034

Inspired by the vibrant unpredictability of viral moments, this stir fry harnesses the drama and color of a California summer—bright, bold, and full of surprises. The secret to its ultra-savory flavor is a proper 'wok hei': heating your wok until smoking-hot, then quickly tossing tofu and a rainbow of seasonal vegetables in high-heat oil. Aromatics like ginger and garlic build a crave-worthy foundation, while a splash of sesame oil at the end delivers an irresistible finish. Perfect for dinner parties, concert afterglows, or whenever you want a dish as lively as a stadium crowd.

Ingredients

Instructions

Press and cube the tofu. In a large wok or heavy skillet, heat 1 tbsp avocado oil over high heat until just smoking. Add the tofu and sear on 2-3 sides until golden brown, about 5-6 minutes. Remove tofu and set aside.
Wipe out any excess residue in the wok. Add remaining 1 tbsp oil and heat until shimmering and near smoking again. Add garlic, ginger, and half the scallions. Stir-fry for 30 seconds until fragrant.
Add mushrooms, snap peas, and bell pepper. Stir-fry, tossing constantly with a forward scooping motion, for 2 minutes. Add summer squash and continue stir-frying for another 2 minutes until just-tender but still vibrant.
Return tofu to the wok. Add soy sauce, rice vinegar, maple syrup, and red pepper flakes. Toss to coat everything in the sauce and heat through, about 1 minute.
Remove from heat. Drizzle with toasted sesame oil and toss gently. Taste and adjust seasoning if needed.
Serve the stir-fry over steamed rice, topped with the remaining fresh scallions and cilantro. Squeeze lime wedges over just before eating.