Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tofu | 100g firm | 76 |
| Orange Juice | 1 medium (131g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Sake | 1 oz (30ml) | 39 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Watercress | 1 cup (34g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1 lb. firm tofu, rinsed and drained
- 1/2 cup fresh orange juice, strained (1 to 1 1/2 oranges)
- 2 Tbs. shoyu or soy sauce
- 2 Tbs. Sake
- 1 scallion, thinly sliced
- 1/4 cup unbleached all-purpose flour
- 1 1/2 Tbs. plus 1 tsp. vegetable oil
- 2 medium cloves garlic, thinly sliced
- 2 bunches watercress, rinsed well, thick stems removed
- 1 Tbs. sesame seeds
- Few drops of toasted sesame oil
- =
Directions
Lay tofu block on its side. Cut lengthwise into 4 equal slices then cut through block diagonally to make 8 triangles. Keeping block intact, place tofu on a plate. Place another plate on top and weight with a heavy can. Let stand 15 minutes.
Meanwhile, in small saucepan, bring orange juice to a boil over medium-high heat. Cook until reduced to 2 tablespoons, about 8 minutes. Transfer to small bowl and stir in shoyu, sake, scallion and 2 tablespoons water. Set aside.
Spread flour on a plate. Press each tofu triangle into flour, making sure both sides are well coated. Heat large, heavy skillet over high heat; add 1 1/2 tablespoons vegetable oil. Immediately add tofu and cook until lightly golden, turning once, 2 to 3 minutes per side. Divide tofu among 4 plates; set aside.
In same skillet, heat remaining 1 teaspoon vegetable oil over high heat. Add garlic and stir 10 seconds. Add orange juice mixture (be careful, it will steam quite a bit) and cook 30 seconds. Pour orange glaze over tofu triangles.
Add watercress to skillet and stir-fry over high heat until just wilted, about 30 seconds. Remove from heat. Stir in sesame seeds and drizzle with sesame oil; season with salt and freshly ground pepper to taste. Mound watercress alongside tofu. Serve hot.