Step 1

Start by making the dressing; you'll want it ready when you start to cook. Whisk together the pepper, 1/4 teaspoon of salt, the vinegar, honey, and 3 tablespoons of the olive oil, until emulsified. Add the crème fraiche (or yogurt), and whisk again. Taste and adjust to your liking. Set aside.

Step 2

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, a pinch of salt, and sauté for just 5 seconds or so. The shoots will quickly begin to wilt. Immediately transfer them to a plate.

Step 3

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.