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white wine vinegar honey serrano chile extra-virgin olive oil Creme Fraiche salt pepitas shoots extra firm black sesame seeds
Viewed: 11 - Published at: a year agoIngredients
- 1 tablespoon white wine vinegar
- 1 teaspoon honey
- 1 small serrano chile, seeded and minced
- 1/4 cup extra-virgin olive oil
- 1 tablespoon creme fraiche, 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
Method
- In a small bowl, whisk the vinegar with the honey, serrano and 3 tablespoons of the olive oil; whisk in the creme fraiche 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.
