Monday, December 11, 2006
Panfried Tofu on Sesame Watercress with Soy-Orange Dressing
I made this tonight for dinner. I subbed spinach for the watercress, and doubled the sauce except for the soy sauce. I also marinated the tofu for about 15-20 minutes in soy sauce, sesame oil, ginger, and garlic. Then I dipped the tofu slices in cornstarch to give them a crispy coating. This was pretty good - my husband really liked it. I think he likes his flavors a little stronger than I do though. Next time I would not marinate the tofu or try less soy sauce in the marinade. The cornstarch gave the tofu a crispy outer layer, but the inside was still pretty soft, so I don't know if I would try that again. I should have taken a picture since it makes a lovely presentation - maybe next time! The nice thing about this recipe is that I had all the ingredients in my kitchen and didn't have to make a special trip to the grocery.