Teriyaki Tofu and Mushrooms

• 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

1. Press tofu: Arrange tofu slices in a single layer on a baking sheet lined with a double layer of paper towels.
2. Cover with more paper towels and another baking sheet; weight with a heavy skillet.
3. Let drain 15 minutes.
4. Meanwhile, make sauce: Place ginger in a fine sieve; press to release juices into a bowl (discard solids).
5. Whisk in soy sauce, vinegar, sugar, cornstarch, and 1 cup water.
6. In a large skillet, heat 1 tablespoon oil over medium.
7. Cook half the tofu until golden brown, 4 to 6 minutes per side.
8. Transfer to a plate.
9. Repeat with remaining tofu slices.
10. Heat remaining tablespoon oil in same skillet over medium.
11. Cook mushrooms, stirring often, until browned, about 5 minutes.
12. Add sauce; bring to a boil.
13. 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).
14. Return tofu to pan; toss gently to coat.
15. Serve immediately, with watercress.
16. 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.

firm tofu, fresh ginger, soy sauce, rice vinegar, sugar, cornstarch, water, vegetable oil, shiitake mushrooms, bunches

Taken from www.epicurious.com/recipes/food/views/teriyaki-tofu-and-mushrooms-388013 (may not work)