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



Ingredient Checklist


Instructions Checklist
  • 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.

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.

Reviews (3)

9 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: Unrated
This was just delicious. And way too easy.
Rating: Unrated
Has anybody tried this recipe? I'm interested to know how the teriyaki sauce turned out.
Rating: Unrated
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.