Teriyaki Tofu and Mushrooms

Martha Stewart
175
9
45

Ingredients

2 packages firm tofu (14 ounces each, sliced crosswise into 6 rectangles)
3 tablespoons peeled fresh ginger (finely grated)
1/4 cups soy sauce
1 tablespoon rice vinegar
1 tablespoon sugar
2 teaspoons corn starch
2 tablespoons vegetable oil
8 ounces fresh shiitake mushrooms (stemmed and caps sliced 1/4 inch thick, about 4 cups)
2 bunches watercress (stemmed, about 6 cups)
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