Watercress with scrambled tofu

30g wakame
Few drops of sesame oil
170g tofu crushed with a fork
3 bunches of watercress
1 tsp brown rice miso
1 ½ tsp juice of freshly grated ginger
3 tbsp sesame seeds

Wash the wakame quickly under cold water and soak for 3 minutes.
Slice into small pieces.
Brush a frying pan with sesame oil. Heat and add the tofu stirring gently for 2-3 minutes.
Add the watercress and wakame sautéing for 1-2 minutes.
Puree the miso in a small amount of water and add with the ginger juice.
Sauté 1-2 minutes more.
Add the sesame seeds.