Shredded-Tofu Stir-Fry

© John Kernick

Shredded-Tofu Stir-Fry


This snappy little stir-fry comes together in a flash. You get freshness from the flash-cooked pea shoots, substance from tofu and crunch from pepitas and sesame seeds. It's an easy crowd-pleaser.


  1. 1 tablespoon white wine vinegar

  2. 1 teaspoon honey

  3. 1 small serrano chile, seeded and minced

  4. 1/4 cup extra-virgin olive oil

  5. 1 tablespoon crème fraîche, buttermilk or sour cream

  6. Salt

  7. 1/2 cup raw pepitas (pumpkin seeds)

  8. 4 ounces pea shoots (2 cups)

  9. 8 ounces extra-firm tofu, drained well and shredded on the large holes of a box grater

  10. 2 tablespoons black sesame seeds

  1. In a small bowl, whisk the vinegar with the honey, serrano and 3 tablespoons of the olive oil; whisk in the crème fraîche and season with salt.
  2. In a large skillet, toast the pepitas over moderate heat, stirring, until golden, about 5 minutes. Transfer the pepitas to a small bowl. In the skillet, heat the remaining 1 tablespoon of olive oil. Add the pea shoots and stir-fry over high heat just until wilted, about 30 seconds; transfer to a plate.
  3. Add the tofu and two-thirds each of the pepitas, sesame seeds and dressing to the skillet. Stir-fry over moderate heat until the tofu is warmed through. Season with salt and transfer to a platter. Top with the pea shoots and the remaining pepitas, sesame seeds and dressing and serve.
Make Ahead
The dressing can be refrigerated overnight.

Suggested Pairing

Citrusy Grüner Veltliner.