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 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.

Contributed By Photo © John Kernick Published May 2014

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