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Teriyaki Tofu and Mushrooms

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

Source: Everyday Food, May 2004
Total Time Prep Servings

Ingredients

Directions

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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Reviews

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How would you rate this recipe?
9
  • Nipplesofvenus
    25 APR, 2010
    This was just delicious. And way too easy.
    Reply
  • bittersweet2th
    22 NOV, 2009
    Has anybody tried this recipe? I'm interested to know how the teriyaki sauce turned out.
    Reply
  • 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.
    Reply

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