Panfried Tofu on Sesame Watercress with Soy-Orange Dressing |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 2 |
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This recipe is a wonderful way to prepare tofu as a main course; all it needs is a side of rice. Ingredients:
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 |
Directions:
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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