Cookwith

Name: Groovy 70s Wok-Hei Tofu & Zucchini Stir Fry
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 14 oz extra-firm tofu, pressed and cubed; 2 medium zucchini, sliced into half-moons; 1 red bell pepper, cut into strips; 1/2 red onion, sliced; 2 cups cremini mushrooms, quartered; 3 tbsp avocado oil (or other high-smoke-point oil); 2 tbsp soy sauce (tamari for gluten-free); 1 tbsp rice vinegar; 1 tsp toasted sesame oil; 1/2 tsp smoked paprika; 2 garlic cloves, minced; 1-inch ginger, peeled and grated; 1/2 tsp chili flakes (optional); 1/4 cup fresh cilantro, chopped; Lime wedges, for serving; Salt and black pepper, to taste

Groovy 70s Wok-Hei Tofu & Zucchini Stir Fry

CrushedLemon1034

Slide into a culinary time machine with this wok-hei tofu and zucchini stir fry—a dinner that echoes the playful energy and vivid colors of the 70s. Think big convertibles, shag carpets, and disco grooves, all in your kitchen! Achieving restaurant-style wok hei (the elusive 'breath of the wok') gives this dish a smoky, savory complexity, while vibrant veggies and crisp tofu bring texture and funk. Serve family-style and crank up a classic soul or funk playlist for the full retro experience. It’s keto-friendly, pescatarian, vegetarian, and pork-free—perfect for a groovy California summer night.

Ingredients

Instructions

Preheat a large wok over high heat until just smoking. Add 1 tbsp avocado oil and swirl to coat.
Add half the tofu cubes and sear undisturbed for 2–3 minutes until golden. Toss, cook 1 more minute, then remove to a plate. Repeat with remaining tofu, adding a bit more oil as needed.
Wipe the wok if needed, then add another tbsp oil. Add mushrooms and cook undisturbed until browned, 2 minutes, then toss and add onion, cooking another minute.
Push vegetables to the sides and add the last tbsp oil. Stir in garlic, ginger, and smoked paprika. Stir-fry 30 seconds until aromatic.
Add bell pepper and zucchini. Stir-fry, tossing constantly with a forward scooping motion, for 2–3 minutes until crisp-tender.
Return tofu to the wok. Add soy sauce and rice vinegar, tossing rapidly to combine. Taste and season with salt, pepper, and chili flakes as desired.
Remove from heat. Drizzle with toasted sesame oil, scatter chopped cilantro, and serve with lime wedges on the side.