Cookwith

Name: Boogaloo Stir-Fry: 1960s Counterculture Fusion
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 tbsp avocado oil (or any high smoke point oil); 1 (14 oz) block extra-firm tofu, pressed and cubed; 1 small red onion, thinly sliced; 1 red bell pepper, thinly sliced; 1 jalapeño, thinly sliced (seeded for less heat); 2 cups broccoli florets; 1 cup snap peas, trimmed; 2 cloves garlic, minced; 1-inch piece fresh ginger, julienned; 2 tbsp soy sauce (or tamari for gluten-free); 1 tbsp rice vinegar; 1 tbsp lime juice; 1 tsp smoked paprika; 1 tsp ground cumin; 1/4 cup fresh cilantro, chopped; 1 avocado, sliced; 2 tbsp toasted pumpkin seeds (pepitas); 1/2 tsp kosher salt; Freshly ground black pepper, to taste; 1 tsp sesame oil (for finishing)

Boogaloo Stir-Fry: 1960s Counterculture Fusion

CrushedLemon1034

Inspired by the boundary-breaking spirit of the 1960s counterculture and the boogaloo’s spicy musical fusion, this stir-fry mashes up Latin and soulful American influences in a vibrant, communal dish. Achieving true wok hei (that smoky, high-heat magic), each veggie stays crisp and the tofu is golden and satisfying. Smoked paprika and cumin evoke the era’s Latin boogaloo grooves, while fresh avocado and pepitas bring California sunshine and a nod to natural foods. Perfect for sharing and dancing around the dinner table!

Ingredients

Instructions

Preheat a large wok over high heat until just smoking to achieve wok hei.
Add 1 tbsp avocado oil, swirl to coat. Add tofu cubes and sear, tossing frequently, until golden and crisp on all sides (6-8 minutes). Remove and set aside.
Add remaining 1 tbsp oil to wok. Add red onion, bell pepper, and jalapeño. Stir-fry with a forward scooping motion for 2-3 minutes until just softened.
Add broccoli and snap peas. Stir-fry for another 2-3 minutes, keeping veggies crisp-tender.
Push veggies to the side. Add garlic and ginger, stir-fry for 30 seconds until fragrant, then toss everything together.
Return tofu to wok. Sprinkle with smoked paprika, cumin, salt, and pepper. Add soy sauce, rice vinegar, and lime juice. Toss to coat and reduce heat to low. Stir for 1 minute until flavors meld.
Remove from heat and drizzle with sesame oil. Pile stir-fry onto a serving platter or shallow bowl.
Top with fresh cilantro, sliced avocado, and toasted pumpkin seeds. Serve immediately, family-style.