Name: Wok-Hei Tofu & Vegetable Stir-Fry (Keto, Vegetarian, Dairy-Free, Gluten-Free)
Prep time: 30 min
Total time: 30 min
Yield: 3 servings
Ingredients: 14 oz extra-firm tofu, pressed and cubed; 2 tbsp avocado oil or other high-smoke-point oil; 1 red bell pepper, sliced; 1 medium zucchini, sliced; 1/2 cup sugar snap peas, trimmed; 2 scallions, white and green parts separated, sliced (NO cilantro); 2 garlic cloves, minced; 1-inch ginger, peeled and minced; 2 tbsp tamari (gluten-free soy sauce); 1 tsp toasted sesame oil (finish); Salt and black pepper, to taste

Wok-Hei Tofu & Vegetable Stir-Fry (Keto, Vegetarian, Dairy-Free, Gluten-Free)

ToastedNoodle6204

This vibrant tofu and vegetable stir-fry delivers the prized 'wok hei' flavor—smoky, savory, and deeply satisfying—using a quick-cooking technique inspired by top Asian kitchens. High-heat searing in small batches ensures both the tofu and vegetables achieve a golden char while staying tender and crisp. Layers of aromatics (ginger, garlic, scallion), a splash of umami-rich tamari, and a finishing drizzle of sesame oil create depth and complexity. Perfect for lunch on a sunny Tennessee day, this dish is keto-friendly, vegetarian, gluten-free, and dairy-free, making it a versatile, energizing meal.

Ingredients

Instructions

Pat tofu cubes dry and toss with a pinch of salt. Heat a wok or large skillet over high heat until just smoking.
Add 1 tbsp avocado oil. Add tofu in a single layer and sear undisturbed for 2-3 minutes until golden. Flip and sear other sides, then transfer tofu to a plate.
Add remaining 1 tbsp oil to wok. Add garlic, ginger, and white parts of scallion. Stir-fry for 30 seconds until fragrant.
Add bell pepper, zucchini, and snap peas. Stir-fry with constant tossing (scooping motion) for 2-3 minutes to achieve char and maintain crispness.
Return tofu to pan. Add tamari, toss all to combine, and cook for 1 minute.
Remove from heat. Drizzle with toasted sesame oil and scatter green scallion tops. Season with black pepper to taste. Serve hot.