Tuesday: Gingery watercress-topped tofu

 

Gingery wild watercress-topped tofu.

This recipe comes from Elizabeth Schneider's Vegetables from Amaranth to Zucchini:  we simmered tofu slices in a mixture of dashi, soy sauce and sesame oil, and then set the tofu aside.  The cresses were tossed in a bowl with cornstarch and a little sugar, and then added to a skillet in which we had already fried ginger and scallion.  Finally we added the stock back in and allowed it to thicken, adding sesame seeds as a final touch.