Tofu, the other white meat??

So I just want to clear something up!  

I got an anonymous comment on one of the posts referring to the fact that the recipe was the same as the one on Martha Stewart's website. 

I think most of you know that I'm doing a challenge here, cooking through two of her cookbooks.

I try to make it clear that these are NOT my recipes...I am following her recipes straight out of the books.

I think I'm giving her credit, with the books being pictured and all...so hopefully this is clear to everyone.

I am certainly not trying to pass her WONDERFUL recipes off as my own, 

I am simply not that talented! :)

Sorry about any misunderstanding.

ONTO THE FOOD! 

So I must apologize right off the bat for not having a finished product pic for this recipe,

you can refer to page 254 of the orange book if you have the cookbook..its much prettier there anyway.

I must have been in a hurry and forgot,

then I planned on taking it when I ate the leftovers,

but the leftovers went bad in my fridge...BUMMER.

I know, I know there are starving children in Africa...SORRY!

Anyway this was really good, 

I think that I ate too much of it at once though,

got sick of it

and then didn't want to touch the leftovers...

whoooooops.

I made this because I knew Logan would stare at me with a sour look on his face if I made it for him.

You know the kind of look that says "NO WAY MOM, I will not eat those lima beans".

I could just see it now.

So in an attempt to avoid that, I made this tofu dish in his absence.

It was the first time I've ever had tofu as the main event in a dish...

I have to say I was surprised at how filling it is.

This is definitely something I would have never made before this challenge.

If you are a tofu fan, try it...if not, DON'T blame me when you don't like it! :)

Happy cooking!

ENJOY!

Teriyaki Tofu and Mushrooms

2 packages (14 oz each) firm tofu, each sliced crosswise into 6 rectangles

3 T finely grated peeled fresh ginger

1/4 cup soy sauce

1 T rice vinegar

1 T sugar

2 tsp cornstarch

1 to 1 1/2 cups water

2 T vegetable oil, such as safflower

8oz fresh shitake mushrooms, stems removed, caps sliced (I can never find shitake so I used creminis)

1-2 bunches watercress, tough stems removed, for serving (I skipped this)

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 (or whatever you have on hand).  Let drain 15 min.

Meanwhile, make sauce; place ginger in a fine sieve; press to release juices into a bowl, discard solids ( I just used my hands to squeeze the juice out).  Whisk in soy sauce, vinegar, sugar, cornstarch, and 1 cup water.

Heat 1 T oil in a large skillet over med heat.  Cook half the tofu until golden brown, 4-6 min per side.  Transfer to a plate and repeat with remaining slices.

Heat remaining oil in same skillet over med.  Cook mushrooms, stirring often, until browned, about 5 min.  Add sauce; bring to a boil.  Cook just until thick enough to coat the back of a spoon, about 1 min ( if you need to you can add up to 1/2 cup more water to thin sauce).  Return tofu to pan; toss gently to coat.  

Serves 4.

Paige Rating: **