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.

  • Total Time:
  • Servings: 4

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  • 1 tablespoon white wine vinegar
  • 1 teaspoon honey
  • 1 small serrano chile, seeded and minced
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon crème fraîche, buttermilk or sour cream
  • Salt
  • 1/2 cup raw pepitas (pumpkin seeds)
  • 4 ounces pea shoots (2 cups)
  • 8 ounces extra-firm tofu, drained well and shredded on the large holes of a box grater
  • 2 tablespoons black sesame seeds

How to make this recipe

  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 <em>pepitas</em> over moderate heat, stirring, until golden, about 5 minutes. Transfer the <em>pepitas</em> 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 <em>pepitas,</em> 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 <em>pepitas,</em> sesame seeds and dressing and serve.

Make Ahead

The dressing can be refrigerated overnight.

Suggested Pairing

Citrusy Grüner Veltliner.

Contributed By Photo © John Kernick Published May 2014

471595 recipes/shredded-tofu-stir-fry 2014-04-08T00:21:14+00:00 Heidi Swanson side-dishes|4|fast|gluten-free|healthy|make-ahead|staff-favorite|vegetarian|weeknight-dinner|lunch may-2014 recipes,shredded-tofu-stir-fry 471595

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