- 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
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.