The delicate tendrils of sweet pea shoots are one of the first signs of spring, and combined with crisp pan-fried tofu are a delight to eat. Peas shoots are available in local farmer’s markets and Asian grocers. If you cannot find them, substitute watercress, baby bok choy, or other delicate, quick cooking green. Serve this quick, easy dish with brown rice or soba noodles
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients:
- 1 block extra firm tofu, cut in half lengthwise
- 1 tablespoon sesame oil
- 1 teaspoon toasted sesame oil
- 2 teaspoons finely chopped ginger root
- 1 clove garlic, finely chopped
- ¼ pound pea shoots or 1 bunch of watercress
- 1 tablespoon vegetable stock or water
- 2-3 teaspoons tamari
- Chopped scallions and black sesame seeds for garnish (optional)
Preparation:
Press tofu between paper towels on a weighted plate for 15 minutes and pat dry.
Heat 2 teaspoons of the sesame oil in a skillet over medium high heat. Brown tofu until crisp, about 4-5 minutes on each side.
Drain on paper towels until the tofu is cool enough to handle, and cut each square into 8 triangles (cut each square into quarters, and cut each quarter in half on the diagonal). Set aside.
Heat remaining sesame oil, and toasted sesame oil over medium high heat. Add ginger and garlic, sauté one minute, and add pea shoots and vegetable stock.
Stir constantly and cook until the greens are just wilted, about one minute.
Increase heat to high, add tofu and tamari, and toss quickly, until greens and tofu are lightly coated. Serve immediately.
Serves 4
Copyright 2009 by Jen Hoy
