Teriyaki Tofu and Mushrooms

Prep Time:
30 mins
Total Time:
45 mins

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

  • ¼ 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 ¼ 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 Notes

In step 4, 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 2; add 1/4 cup of bottled sauce instead.

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