Shredded tofu, a delicate creamy slightly sweet & spicy dressing, wilted pea shoots and the crunch of toasted pepitas and sesame seeds. Reminiscent of a warm salad, it makes a brilliant lunch and takes all of 5 minutes to make.
The genius of this one dish meal lies in shredding the tofu. All those miniscule tears open up endless craggy bits and holes that soak up the light, lovely dressing like a sponge. The pea shoots and pepitas add loads of texture and crunch. I have to say, I'm a big fan.
SHREDDED TOFU STIR FRY
— from Near and Far: Recipes Inspired by Home and Travel by Heidi Swanson (Ten Speed Press, 2015)
INGREDIENTS
- 1 small serrano chile, seeded and minced
- Fine-grain sea salt
- 1 tablespoon white wine vinegar
- 1 teaspoon runny honey
- 4 tablespoons extra-virgin olive oil
- 1 tablespoon creme fraiche, buttermilk, or sour cream
- 2 cups pea shoots
- 8 oz extra-firm tofu, shredded on a box grater
- 3 tablespoons black sesame seeds
METHOD
Start by making the dressing; you'll want it ready when you start to cook. Whisk together the chile, 1/4 teaspoon of salt, the vinegar, honey, and 3 tablespoons of the olive oil, until emulsified. Add the creme fraiche and whisk again. Taste and adjust to your liking. Set aside.
Just before serving, heat the remaining tablespoon of olive oil in a large skillet or wok over medium-high heat. When hot, add the pea shoots and a pinch of salt and saute for just 5 seconds or so. The shoots will quickly begin to wilt. Immediately transfer them to a plate and place the tofu in the hot skillet with most of the pepitas and sesame seeds and two-thirds of the dressing. Turn off the heat and toss gently to distribute the ingredients without breaking down the tofu too much -- you just want to warm the mixture a bit. Taste and stir in more salt if needed. Transfer to a serving platter and top with the pea shoots and remaining sesame seeds and pepitas. Serve the extra dressing on the side.