Teriyaki Tofu and MushroomsIngredients2 packages (14 ounces each) firm tofu, sliced crosswise into 6
Teriyaki Tofu and MushroomsIngredients2 packages (14 ounces each) firm tofu, sliced crosswise into 6 rectangles3 tablespoons finely grated peeled fresh ginger¼ cup soy sauce1 tablespoon rice vinegar1 tablespoon sugar2 teaspoons cornstarch2 tablespoons vegetable oil8 ounces fresh shiitake mushrooms, stemmed and caps sliced ¼ inch thick (about 4 cups)1 to 2 bunches watercress, stemmed (about 6 cups)InstructionsArrange 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. -- source link
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