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Tofu To You

March 15, 2010

I really have a hard time understanding what people don’t like about tofu – if it’s cooked properly and has a good sauce on it, what’s not to like?  This recipe, from Ruth Reichel’s Gourmet Cookbook, is very easy and the sauce is quite delicious.  Watercress, like spinach, shrinks a lot when cooked, so don’t skimp on it.  You can buy pre-toasted sesame seeds at the store, or just cook them in a pan on medium-high heat for a few minutes until nicely toasted.  Serve with a side of rice and it’s a complete meal in the best sense of the word – healthy and delicious.  Enjoy!

Pan-fried Tofu on Sesame Watercress with Soy-Orange Dressing

(serves 2)

  • ¾ pound extra-firm tofu, cut into 1/2-inch-thick slices

  • 2 tablespoons peanut or vegetable oil, divided

  • 1 ½ bunches watercress, tough stems discarded

  • 1 tablespoon sesame seeds, toasted

  • 2 teaspoons grated peeled fresh ginger

  • 1 large garlic clove, minced

  • ¼ cup fresh orange juice

  • 2 tablespoons soy sauce

  • 2 teaspoons Asian sesame oil

Pat tofu dry. Heat 1½ tablespoons vegetable oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté tofu until golden brown, about 4 minutes on each side. Transfer to a plate. Heat remaining ½ 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 plates and arrange tofu on top. Simmer remaining ingredients in skillet 1 minute and drizzle sauce over tofu.  Eat!

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