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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: 30 mins
    total time: 45 mins
  • servings: 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)

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.

Directions

  1. Step 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. Step 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. Step 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. Step 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.

Source
Everyday Food, May 2004

Reviews (3)

  • 25 Apr, 2010

    This was just delicious. And way too easy.

  • 22 Nov, 2009

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

  • 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.