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Gallery Teriyaki Tofu and Mushrooms Recipe Summary prep: 30 mins total: 45 mins Servings: 4

Ingredients Ingredient Checklist 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 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.

Gallery Teriyaki Tofu and Mushrooms

Recipe Summary prep: 30 mins total: 45 mins Servings: 4

Teriyaki Tofu and Mushrooms

Teriyaki Tofu and Mushrooms

Teriyaki Tofu and Mushrooms

Recipe Summary prep: 30 mins total: 45 mins Servings: 4

Recipe Summary

prep: 30 mins total: 45 mins

Servings: 4

prep: 30 mins

total: 45 mins

prep:

30 mins

total:

45 mins

Servings: 4

4

Ingredients

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)

Directions

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.

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)

 Add Rating & Review     10 Ratings   5 star values:        4    4 star values:        3    3 star values:        1    2 star values:        0    1 star values:        2

Reviews (3)

Add Rating & Review     10 Ratings   5 star values:        4    4 star values:        3    3 star values:        1    2 star values:        0    1 star values:        2

Add Rating & Review

10 Ratings 5 star values: 4 4 star values: 3 3 star values: 1 2 star values: 0 1 star values: 2

10 Ratings 5 star values: 4 4 star values: 3 3 star values: 1 2 star values: 0 1 star values: 2

10 Ratings 5 star values: 4 4 star values: 3 3 star values: 1 2 star values: 0 1 star values: 2

  • 5 star values: 4 4 star values: 3 3 star values: 1 2 star values: 0 1 star values: 2

    Martha Stewart Member     Rating: Unrated       04/25/2010   This was just delicious. And way too easy.  

Martha Stewart Member     Rating: Unrated       11/22/2009   Has anybody tried this recipe? I'm interested to know how the teriyaki sauce turned out.  

Martha Stewart Member     Rating: Unrated       05/14/2008   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.

    Martha Stewart Member

    Rating: Unrated 04/25/2010

This was just delicious. And way too easy.

Rating: Unrated

Rating: Unrated 11/22/2009

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

Rating: Unrated 05/14/2008

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.

All Reviews for Teriyaki Tofu and Mushrooms

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Teriyaki Tofu and Mushrooms

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

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