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Categories:
firm tofu fresh ginger soy sauce rice vinegar sugar cornstarch water vegetable oil shiitake mushrooms bunches
Viewed: 45 - Published at: 8 years agoIngredients
- 2 packages (14 ounces each) firm tofu, each sliced crosswise into 6 rectangles
- 3 tablespoons finely grated peeled fresh ginger
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar (unseasoned)
- 1 tablespoon sugar
- 2 teaspoons cornstarch
- 1 to 1 1/2 cups water
- 2 tablespoons vegetable oil, such as safflower
- 8 ounces fresh shiitake mushrooms, stems removed, caps sliced 1/4 inch thick (about 4 cups)
- 1 to 2 bunches watercress, tough stems removed (about 6 cups sprigs), for serving
Method
- 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.
- 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.
- 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.
- 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.
- Before cooking tofu, its 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 sauteed.
