Trim watercress stem ends; wash. Place in skillet, add water and cover; bring to a boil. Rinse with cold water and drain thoroughly; cut into 1 1/2-inch lengths. Put sesame seed, sugar, soy sauce and miso into blender; blend until smooth. Place tofu in cloth and squeeze to remove water; add tofu to blended mixture and continue to blend. Combine tofu mixture with watercress, mixing well; chill. Garnish with toasted sesame seed. Makes 6 servings.
Approximate Nutrient Analysis per serving (based on 20 ounce block firm tofu):
180 calories, 10 g fat, 1.5 g saturated fat, 0 mg cholesterol, 350 mg sodium, 8 g carbohydrate, 3 g fiber, 3 g sugar, 17 g protein.