Make vegetables the main character, starting with this colorful Hawaiian dish

Until fairly recently, vegetables were mostly an afterthought in both home and professional kitchens in the United States. The protein on the plate was typically the star — lavished with saucy, seasoned care — while a forgettable side of peas or asparagus was probably a simply steamed or boiled supporting player.

Now, with the popularity of farm-to-table seasonal eating and more awareness of health and sustainability, chefs routinely feature vegetables to show off their culinary chops. There are more and more vegetable-based cookbooks, and it is more common for home cooks to make produce the center of the plate.

Treating vegetables with such attention and creativity is bound to make them more alluring and likely to be devoured, which is a good thing because eating more vegetables is one of the best things you can do for your well-being.

This culinary evolution is at the heart of “Aloha Veggies,” Alana Kysar’s new cookbook in which she explores the traditionally meat-centric Hawaiian flavors she grew up with in a vegetable-forward way. She’s not advocating for vegetarianism; rather, she’s an omnivore who relishes vegetables. Her goal, she writes, “is to showcase how to build satisfying and complete meals around them, making a positive change in our diets, not only for our bodies but also for our communities and the planet.”

In this spectacular dish, sugar snap peas are served “Chinese-style” with a sizzling oil, a method, Kysar writes, that people in Hawaii usually think of as a way to prepare fish. The snap peas are sautéed briefly, until they are crisp and bright green, then piled onto a spread of creamy whipped tofu seasoned with lemon, miso, soy sauce and garlic, which comes together quickly and easily in a food processor or blender. They are then drizzled with the sizzling oil seasoned with ginger, scallion, cilantro and soy sauce.

The resulting dish, beautifully layered with creamy tofu, crisp snap peas and savory seasonings, can be served as a vegetarian main or with some fish, poultry or meat alongside — either way, it’s a vegetable dish that truly deserves top billing.

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Sugar Snap Peas With Sizzling Oil and Whipped Tofu

One (10.8-ounce) package soft silken tofu (shelf-stable)

1½ tablespoons fresh lemon juice (from 1 lemon)

1 tablespoon shiro (white) miso

2 tablespoons plus 1 teaspoon reduced-sodium soy sauce, divided

1 garlic clove, peeled

Fine salt (optional)

2 teaspoons toasted sesame oil

1 teaspoon granulated sugar

½ Hawaiian chile or bird’s eye chile, thinly sliced (optional)

2 tablespoons olive oil

1 pound sugar snap peas, trimmed

One (2-inch) piece fresh ginger, peeled and cut into thin matchsticks (¼ cup), divided

2 scallions, green and white parts, thinly sliced at an angle (scant ½ cup), divided

1 cup packed fresh cilantro leaves and tender stems, coarsely chopped, divided

2 tablespoons macadamia oil (see Substitutions)

In a blender or food processor, combine the tofu, lemon juice, miso, 1 teaspoon of the soy sauce and the garlic, and blend or process on high until smooth and creamy, about 1 minute. (If you are using a high-speed blender, such as a Vitamix, use a lower setting and blend just until combined, to avoid liquefying the tofu.) Taste and season with salt, if desired.

In a small bowl, whisk together the remaining 2 tablespoons of soy sauce, the sesame oil, sugar and chile, if using.

In a large (12-inch) skillet over medium-high heat, heat the olive oil until shimmering. Add the sugar snap peas and sauté until they are crisp-tender and bright green, 2 to 3 minutes.

Spoon the whipped tofu onto a serving plate. Arrange the snap peas on top, and sprinkle them with half of the ginger, scallion and cilantro.

In a small (2-quart) saucepan over medium-high heat, heat the macadamia oil until it just starts to sizzle. Add the remaining ginger and cook for 30 seconds, stirring constantly to ensure it doesn’t burn. Add the remaining scallion and cilantro, and reduce the heat to medium. Carefully add the soy sauce mixture and cook for 30 seconds.

Pour the sauce over the peas and serve immediately.

Servings: 4

Total: 40 minutes

Substitutions: For macadamia oil, use neutral oil, such as avocado or canola, or olive oil. Gluten-free? Use a gluten-free miso. Sesame allergy? Substitute the sesame oil with a nut oil or olive oil. For cilantro, use parsley.

Nutritional facts per serving (1 cup sugar snap peas and heaping ⅓ cup whipped tofu): Calories: 262, Fat: 19 g, Saturated Fat: 2 g, Carbohydrates: 17 g, Sodium: 559 mg, Cholesterol: 0 mg, Protein: 9 g, Fiber: 4 g, Sugar: 6 g.

— Adapted from “Aloha Veggies” by Alana Kysar (Ten Speed Press, 2026).