Panfried Tofu on Sesame Watercress with Soy-Orange Dressing Recipe

Panfried Tofu on Sesame Watercress with Soy-Orange Dressing Recipe

  • 3/4 pound extra-firm tofu, cut into 1/2-inch-thick slices
  • 1 1/2 tablespoons vegetable oil
  • 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
  1. 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.
  2. 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.
  3. Simmer remaining ingredients in skillet 1 minute and drizzle sauce over tofu.
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