Ingredients

• 3/4 pound extra-firm tofu, cut into 1/2-inch-thick slices
• 1 1/2 tablespoons vegetable oil
• 1 1/2 bunches watercress, tough stems discarded
• 1 tablespoon sesame seeds, toasted
• 2 teaspoons grated peeled fresh ginger
• 1 large garlic clove, minced
• 1/4 cup fresh orange juice
• 2 tablespoons soy sauce
• 2 teaspoons Asian sesame oil

Instructions

1. Pat tofu dry. Heat 1 tablespoon vegetable oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté tofu until golden brown, about 3 minutes on each side. Transfer to a plate.
2. Heat remaining 1/2 tablespoon vegetable oil in skillet over moderate heat until hot but not smoking, then cook watercress, turning with tongs, until just wilted. Stir in sesame seeds. Transfer watercress to a platter and arrange tofu on top.
3. Simmer remaining ingredients in skillet 1 minute and drizzle sauce over tofu.