Panfried Tofu on Sesame Watercress with Soy-Orange Dressing
- Preparing Time: -
- Total Time: -
- Served Person: Serves 2
- 2 tablespoons soy sauce
- 1 1/2 tablespoons vegetable oil
- 1/4 cup fresh orange juice
- 2 teaspoons asian sesame oil
- 1 large garlic clove, minced
- Carbohydrate 10 g(3%)
- Fat 25 g(38%)
- Fiber 3 g(11%)
- Protein 18 g(36%)
- Saturated Fat 3 g(16%)
- Sodium 932 mg(39%)
- Calories 313
Preparation 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.
Preparation 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.
