Panfried Tofu on Sesame Watercress with Soy-Orange Dressing

• 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.
2. Heat 1 tablespoon vegetable oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then saute tofu until golden brown, about 3 minutes on each side.
3. Transfer to a plate.
4. 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.
5. Stir in sesame seeds.
6. Transfer watercress to a platter and arrange tofu on top.
7. Simmer remaining ingredients in skillet 1 minute and drizzle sauce over tofu.

extrafirm tofu, vegetable oil, bunches, sesame seeds, fresh ginger, garlic, orange juice, soy sauce, asian sesame oil

Taken from www.epicurious.com/recipes/food/views/panfried-tofu-on-sesame-watercress-with-soy-orange-dressing-102943 (may not work)