Name: Gingery Water Cress-Topped Tofu
Yield: Serves 2 as a main dish
Ingredients: ⅔ cup vegetable, mushroom, or chicken broth; 2 teaspoons shoyu (Japanese soy sauce) or tamari sauce; 2 scallions (green onions); 1 bunch water cress; 2 teaspoons toasted sesame seeds; 1 block medium-firm tofu (about 10 ounces); 1 tablespoon very fine ginger julienne; 1½ teaspoons cornstarch; 1 teaspoon Asian (dark) sesame oil; 1 tablespoon peanut oil; ½ teaspoon sugar

Preparation info

Serves
2
as a main dish

Difficulty
Medium

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

A good last-minute dinner for a busy day: Bean curd poached to puffy tenderness is smothered in a chewy tangle of gingery stir-fried water cress. If you aren’t near a good Asian or natural foods market for the real thing, buy packaged, refrigerated tofu rather than the bland shelf-stable types. Medium-to-firm is easiest to handle.

Ingredients

1 bunch water cress
2 scallions (green onions)
1 block medium-firm tofu

Main course
Vegan

Method

Taste cress stems and trim as necessary. Cut cress into 2-inch lengths. Rinse, then spin-dry. Spread on towel. Trim scallions and cut apart dark and light parts; thin-slice both.
Cut tofu crosswise into 3 pieces. Arrange in skillet to fit closely in a single layer. Add broth, soy, and sesame oil. Bring to a simmer. Reduce heat, cover, and poach gently 15 minute

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Ingredients

Method

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