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.
- 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)
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.