Active time: 15 min Start to finish: 25 min


This recipe is a wonderful way to prepare tofu as a main course; all it needs is a side of rice.

Serves 2.

INGREDIENTS

  • 3/4 lb extra-firm tofu, cut into 1/2-inch-thick slices
  • 1 1/2 tablespoons vegetableoil
  • 1 1/2 bunches watercress,tough stems discarded
  • 1 tablespoon sesame seeds, toasted
  • 2 teaspoons grated peeled
    fresh ginger
  • 1 large garlic clove, minced
  • 1/4 cup fresh orange juice
  • 2 tablespoons soy sauce
  • 2 teaspoons asian sesame oil

    DIRECTIONS

    Pat tofu dry. Heat 1 tablespoon vegetable oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté tofu until golden brown, about 3 minutes on each side. Transfer to a plate.


    Heat remaining 1/2 tablespoon vegetable oil in skillet over moderate heat until hot but not smoking, then cook watercress, turning with tongs, until just wilted. Stir in sesame seeds. Transfer watercress to a platter and arrange tofu on top.


    Simmer remaining ingredients in skillet 1 minute and drizzle sauce over tofu.