A great main course tofu dish. Lightly fried, the tofu is just rich enough to be satisfying, without being oily. And paired with the peppery freshness of watercress, with a sweet and sour citrus dressing, you have created a feast of varying flavors and textures sure to please.
Makes 4-5 servings
8 ounces extra firm tofu, ½-inch thick slices
Place about an inch of oil in a deep skillet and turn heat to medium. When the oil is hot (patterns will form in the oil, known as “dancing”), fry the tofu until golden and crispy, turning once to insure even browning. Drain on parchment paper and place in a warm oven, while preparing the rest of the dish.
Bring a pot of water to a boil and quickly blanche the onion rings. Drain and place in a mixing bowl. In the same water, blanche the watercress, until it just wilts, about 30 seconds. Drain and cut into bite-sized pieces. Mix with onion rings. Stir in sesame seeds and hempseeds and arrange on a serving platter. Arrange tofu on top of greens.
Prepare the dressing by simply whisking ingredients together, adding water only to thin dressing to desired consistency. Spoon dressing over warm salad and serve immediately.