Name: Vegetarian Summer Stir-Fry with Wok Hei
Prep time: 30 min
Total time: 30 min
Yield: 3 servings
Ingredients: 1 cup snap peas, trimmed; 1 cup red bell pepper, sliced; 1 cup carrots, julienned; 1/2 cup broccoli florets; 1/2 cup firm tofu, cubed; 2 tbsp high-heat neutral oil (such as canola or peanut); 2 tsp fresh ginger, minced; 2 garlic cloves, minced; 2 tbsp soy sauce; 1 tsp rice vinegar; 1 tsp toasted sesame oil; 1 tsp sugar

Vegetarian Summer Stir-Fry with Wok Hei

AromaticCarrot8989

This Vegetarian Summer Stir-Fry is a celebration of fresh, colorful veggies and tofu, cooked with the high-heat technique of wok hei for maximum flavor. By preheating the wok until smoking and cooking in small batches, the vegetables stay crisp while picking up a hint of smoky char. Tossing everything in a savory-sweet soy sauce and finishing with fragrant sesame oil makes this dish vibrant and deeply satisfying. Perfect for a warm Virginia evening, it’s a quick, healthy, and visually stunning meal that’s as fun to make as it is to eat.

Ingredients

Instructions

Drain and pat tofu dry, then cut into 1/2-inch cubes. Set aside.
Preheat a wok over high heat until smoking hot to achieve wok hei (that smoky, charred flavor).
Add 1 tbsp oil and swirl to coat. Add tofu and sear, tossing gently until golden and crisp, 3-4 minutes. Remove tofu and set aside.
Add the remaining 1 tbsp oil to the wok. Add ginger and garlic, stir-frying until fragrant but not burnt, about 30 seconds.
Add carrots, snap peas, bell pepper, and broccoli. Toss constantly with a scooping motion, stir-frying 2-3 minutes until vegetables are crisp-tender and slightly blistered.
Return tofu to the wok. Pour in soy sauce, rice vinegar, and sugar. Toss everything to combine and heat through, about 1 minute.
Remove from heat and drizzle with toasted sesame oil. Serve immediately, garnished with extra scallions if desired.