Teriyaki Tofu and Mushrooms
- Comments()
- Prep Time 30 minutes
- Total Time 45 minutes
- Yield Serves 4
Ingredients
- 2 packages (14 ounces each) firm tofu, sliced crosswise into 6 rectangles
- 3 tablespoons finely grated peeled fresh ginger
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 2 teaspoons cornstarch
- 2 tablespoons vegetable oil
- 8 ounces fresh shiitake mushrooms, stemmed and caps sliced 1/4 inch thick (about 4 cups)
- 1 to 2 bunches watercress, stemmed (about 6 cups)
Directions
-
Arrange tofu in a single layer on a baking sheet lined with paper towels. Cover with more towels and another baking sheet; weight with a heavy skillet. Let drain until towels are soaked, about 15 minutes.
-
Meanwhile, make teriyaki sauce: Place ginger in a fine strainer; press to release juices into a bowl. Whisk in soy sauce, vinegar, sugar, cornstarch, and 1 cup water.
-
In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Cook half the tofu until golden brown, 4 to 6 minutes per side. Transfer to a plate. Repeat with remaining tofu.
-
Heat remaining tablespoon oil in same skillet over medium heat. Cook mushrooms, stirring often, until browned, about 5 minutes. Add teriyaki sauce; bring to a boil. Cook until thickened, about 1 minute. Return tofu to pan; toss gently to coat. Serve with watercress.
Cook's Note
In step four, the sauce should be just thick enough to coat the back of a spoon. If necessary, you can thin it by adding up to 1/4 cup more water. If you prefer, you can use bottled teriyaki sauce in this recipe. Omit the soy sauce, vinegar, and sugar in step two; add 1/4 cup of bottled sauce instead.
This was just delicious. And way too easy.
Has anybody tried this recipe? I'm interested to know how the teriyaki sauce turned out.
I think I am going to use this as an appetizer at my dinner party this weekend. It will be the vegitarinan alternative to the shrimp my husband wants to serve.