This recipe is...
Ginger-Sesame Tofu with Wilted Watercress
2 teaspoons olive oil
2 cloves garlic, minced
1 tablespoon grated ginger
4 cups watercress sprigs, tough stems removed
2 cups halved cherry tomatoes
1/4 cup low-sodium vegetable broth
1/2 cup orange juice
2 tablespoons low-sodium tamari
1/2 teaspoon sesame oil
1 teaspoon sesame seeds
2. Heat the oil in a nonstick skillet over medium high heat. Add the tofu and cook for 3 to 4 minutes on each side until the tofu is nicely browned. Transfer the tofu to a platter.
3. Return the skillet to the heat and add the ginger, garlic, watercress and tomatoes. Carefully add the vegetable broth and toss the watercress with tongs until it is just wilted, about 1 minute. Transfer the watercress to the platter.
4. Return the skillet to the heat again and add the orange juice, tamari, sesame oil and sesame seeds. Warm the mixture thoroughly and pour it over the tofu and watercress.
Serving Size: 1/4 pound tofu with watercress
Number of Servings: 4
- 11 g
- 4 g
- 2 g
- 11 g
- Saturated Fat
- 0 g
- 484 mg