Grilled Tofu with Watercress

Instructions

1. 1

   Press the tofu blocks between paper towels with a heavy weight for 30 minutes to remove excess moisture, which helps them brown better.

   Tip: Use a cast iron skillet as the weight for even pressure distribution.

2. 2

   Cut the pressed tofu into 8 rectangular slabs, each about ¾ inch thick.

3. 3

   Mix cornstarch, salt, and black pepper in a shallow bowl. Lightly coat each tofu slab on both sides with this mixture.

   Tip: Don't oversaturate—a light dusting is enough to create a crispy exterior.

4. 4

   Heat olive oil in a large skillet or grill pan over medium-high heat until shimmering.

   Tip: Test the heat by adding a small piece of tofu—it should sizzle immediately.

5. 5

   Working in batches to avoid crowding, grill the tofu slabs for 4-5 minutes per side until golden brown and crispy, then set aside.

   Tip: Resist the urge to move them—let them sit undisturbed to develop a proper crust.

6. 6

   In a small bowl, whisk together sesame oil, rice vinegar, lemon juice, soy sauce, minced garinger, and minced garlic to create the glaze.

   Tip: Taste and adjust the balance—add more lemon for brightness or soy sauce for umami.

7. 7

   Toast the sesame seeds in a dry skillet over medium heat for 1-2 minutes, shaking occasionally until fragrant, then transfer to a plate.

   Tip: Watch closely as seeds burn quickly once they start browning.

8. 8

   Place the grilled tofu slabs on serving plates. Top each with a handful of fresh watercress, then drizzle the lemon-sesame glaze over and around the tofu.

   Tip: Add the watercress just before serving so it stays crisp and peppery.

9. 9

   Garnish generously with the toasted sesame seeds and serve immediately with extra glaze on the side.

   Tip: Pair with steamed rice or roasted vegetables for a complete meal.