Teriyaki Mushroom Salad Recipes

Steps:

• 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.

Steps:

• Heat (on medium heat) the soy sauce, vinegar, oil, pepper, garlic, ginger, onions and splenda together.
• Add quartered mushrooms until heated the mushrooms have heated through.
• Allow to cool and store in a container in the fridge overnight before serving.

Steps:

• Wash mushrooms and cut off ends of stems.
• In saucepan, over low heat, combine soy sauce or teriyaki sauce, water and cooking sherry.
• Add butter and stir until melted.
• Stir in sugar slowly.
• Continue to stir until melted.
• Place mushrooms and sauce in crockpot.
• Cook on low 8 - 10 hours.
• Stir every hour.