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.
Slideshow: More Tofu Recipes
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
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
2 tablespoons black sesame seeds
How to Make It
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.
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.
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.
The dressing can be refrigerated overnight.
Citrusy Grüner Veltliner.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.