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.

　　

Ingredients

serves 4

　　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

　　

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.

　　Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine’s editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.