Although you could certainly substitute one-quarter cup bottled teriyaki sauce for the homemade version in this recipe, the resulting dish won’t taste nearly as fresh and vibrant.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Press tofu: Arrange tofu slices in a single layer on a baking sheet lined with a double layer of paper towels. Cover with more paper towels and another baking sheet; weight with a heavy skillet. Let drain 15 minutes.
Step 2
Meanwhile, make sauce: Place ginger in a fine sieve; press to release juices into a bowl (discard solids). Whisk in soy sauce, vinegar, sugar, cornstarch, and 1 cup water.
Step 3
In a large skillet, heat 1 tablespoon oil over medium. Cook half the tofu until golden brown, 4 to 6 minutes per side. Transfer to a plate. Repeat with remaining tofu slices.
Step 4
Heat remaining tablespoon oil in same skillet over medium. Cook mushrooms, stirring often, until browned, about 5 minutes. Add sauce; bring to a boil. Cook just until thick enough to coat the back of a spoon, about 1 minute (if necessary, thin sauce with up to 1/2 cup more water). Return tofu to pan; toss gently to coat. Serve immediately, with watercress.
Pressing Tofu
Step 5
Before cooking tofu, it’s a good idea to squeeze out as much water as possible, which makes it easier for the tofu to absorb any marinade or sauce, hold its shape when cooked, and develop a golden crust when sautéed.
