Cookwith

Name: Neon Night Market Stir-Fry (Inspired by Coldplay’s Foxborough Concert)
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 block (14 oz) extra-firm tofu, pressed and cubed; 8 oz king oyster mushrooms, sliced into strips; 1 large red bell pepper, thinly sliced; 1 cup snap peas, trimmed; 1 small red onion, thinly sliced; 2 cloves garlic, finely minced; 1 tbsp fresh ginger, grated; 3 tbsp tamari (gluten-free soy sauce); 1 tbsp toasted sesame oil (plus more for finishing); 2 tbsp neutral oil (avocado or grapeseed); 1 tbsp rice vinegar; 1 tsp maple syrup; 1/2 tsp chili flakes (optional); 1/2 cup roasted cashews (unsalted); 4 cups cooked jasmine rice (gluten-free, kept warm); 1/4 cup fresh cilantro, roughly chopped; Zest of 1 lime; Lime wedges (for serving)

Neon Night Market Stir-Fry (Inspired by Coldplay’s Foxborough Concert)

CrushedLemon1034

This vibrant, wok-fired stir-fry captures the electric, unpredictable energy of a night at a Coldplay concert—neon colors, bold flavors, and a little drama. Inspired by Boston’s viral “kiss cam” moment, the dish balances intrigue (tofu and mushrooms for savory depth), a colorful crowd of veggies, and a zesty finish worthy of an encore. The high-heat wok technique channels the excitement of a packed stadium (and Kenji’s signature wok hei), making this a show-stopping, gluten-free, pescatarian AND vegetarian main that’s as buzzworthy as the concert itself.

Ingredients

Instructions

Press tofu for 15 minutes to remove excess water, then cut into 1-inch cubes.
In a small bowl, whisk together tamari, rice vinegar, maple syrup, and chili flakes (if using). Set aside.
Heat a large wok over high heat until smoking. Add 1 tbsp neutral oil and swirl to coat. Add tofu cubes and cook, turning occasionally, until golden and crisp on all sides (about 4-5 minutes). Remove tofu to a plate.
Add remaining 1 tbsp oil to the hot wok. Add mushrooms and cook undisturbed for 2 minutes to brown, then stir-fry for another 2 minutes. Push to one side.
Add ginger, garlic, and onion to the wok. Stir-fry until fragrant, about 1 minute. Add red bell pepper and snap peas. Toss constantly using a forward scooping motion for 2-3 minutes until veggies are bright and crisp-tender.
Return tofu to the wok. Pour in sauce and toss everything together, cooking for 1-2 minutes until everything is well coated and sauce bubbles.
Turn off heat. Drizzle with 1 tbsp toasted sesame oil, add lime zest, and toss again.
Serve hot stir-fry over bowls of warm jasmine rice. Top with roasted cashews, cilantro, and an extra squeeze of lime. Serve with wedges of lime on the side.