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This is one of my favorites, from


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.

3/4 lb 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

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.

Serves 2.


I find it works better with 3 bunches of watercress.


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