8 ounces fresh shiitake mushrooms, stemmed and caps sliced ¼ inch thick (about 4 cups)
1 to 2 bunches watercress, stemmed (about 6 cups)
Instructions
Arrange tofu in a single layer on a baking sheet lined with paper towels. Cover with more towels and another baking sheet; weight with a heavy skillet. Let drain until towels are soaked, about 15 minutes.
Meanwhile, make teriyaki sauce: Place ginger in a fine strainer; press to release juices into a bowl. Whisk in soy sauce, vinegar, sugar, cornstarch, and 1 cup water.
In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Cook half the tofu until golden brown, 4 to 6 minutes per side. Transfer to a plate. Repeat with remaining tofu.
Heat remaining tablespoon oil in same skillet over medium heat. Cook mushrooms, stirring often, until browned, about 5 minutes. Add teriyaki sauce; bring to a boil. Cook until thickened, about 1 minute. Return tofu to pan; toss gently to coat. Serve with watercress.
THE TREES… ARE THE ANTENNAS CONSTANTLY IN COMMUNICATION WITH THE LAND AND AIR. THEY REMIND US TO SLOW DOWN AND OBSERVE… BREATHE. STARDUST IN THEIR SEEDS, WE COME TOGETHER AROUND THEM AND ARE REMINDED TO REMEMBER.
