This is one of my favorite recipes from my last cookbook, Near & Far. It's a snappy little stir-fry, and it comes together in a flash. It's the perfect kind of recipe to kick off the new year. You get freshness from bright pea shoots (or other greens), substance from the tofu, and some crunch from the pepitas and sesame seeds. It's an easy crowd pleaser, and I often use the leftovers as a spring roll filling (perfect for on-the-go lunches). Rice paper or lettuce wraps do the job!

You'll need to use a box grater for this; finer Microplane graters will shred the tofu too thinly to maintain the right amount of structure.