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Tofu Stir-Fry With Watercress And Cherry Tomatoes

stirfry - other

2 large bunches watercress
1 tablespoon vegetable oil; plus
2 teaspoons vegetable oil; divided
1 teaspoon sesame oil
1 block (1 lb) medium tofu; cut into 1/4-inch cubes
2 cloves garlic; chopped fine
4 green onions; chopped fine
1 teaspoon finely chopped fresh ginger
2 tablespoons chopped salted Chinese black beans
1 cup halved cherry tomatoes
1 tablespoon soy sauce
1/2 teaspoon pepper

Trim and discard about 2 inches of the watercress stems. (You should have about 8 cups packed watercress.) Heat wok over high heat. Add 1 tablespoon vegetable oil and sesame oil; heat until just starting to smoke. Add tofu; fry for 2 minutes, turning once and shaking wok occasionally. Remove and set aside. Wipe out wok with paper towel. Reheat wok and add 2 teaspoons vegetable oil. Add garlic, green onions, ginger and black beans; stir-fry for 30 seconds. Add watercress and tomatoes; stir-fry for about 1 minute or until watercress is wilted. Drain accumulated juices from tofu. Gently stir tofu into watercress mixture. Remove wok from heat; gently stir in soy sauce and pepper. Serve with steamed rice, To help round out the meal, add grilled or broiled sweet potato: peel and cut the potatoes into inch-thick rounds, rub with olive oil, microwave on high for five minutes and finish on the grill or under the broiler until tender.

Contributor: Six O'Clock Solutions - Eve Johnson/Vancouver Sun

Yield: 4 servings

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