No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Teriyaki Tofu and Mushrooms

The combination of soy sauce and shiitake mushrooms gives this vegetarian dish an almost meaty flavor; watercress adds a peppery taste.

  • Prep:
  • Total Time:
  • Servings: 4
Teriyaki Tofu and Mushrooms

Source: Everyday Food, May 2004


  • 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)


  1. 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.

  2. 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.

  3. 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.

  4. 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.

Reviews (3)

  • Nipplesofvenus 25 Apr, 2010

    This was just delicious. And way too easy.

  • bittersweet2th 22 Nov, 2009

    Has anybody tried this recipe? I'm interested to know how the teriyaki sauce turned out.

  • cathyjill 14 May, 2008

    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.

Related Topics